Comparison of physicochemical properties of indigenous Ethiopian tuber crop (Coccinia abyssinica) starch with commercially available potato and wheat starches

Abera, Getnet; Woldeyes, Belay; Demash, Hundessa Dessalegn; Miyake, Garret M.

doi:10.1016/j.ijbiomac.2019.08.118

Cited by 26 publications

(39 citation statements)

References 39 publications

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“…The anchote starch had the higher moisture content than the potato starch and this may be attributed to the variation in methods used for the starch extraction. These results are higher than previously reported by Abera et al [ 22 ]. The recommended moisture content for storing commercial starch is 10–12%.…”

Section: Resultscontrasting

confidence: 72%

“…The suspension was filtered through 250 μ m sieves, and the filtrate was allowed to settle for 12 h. The supernatant was decanted, and the sediment was washed until the pure white in color is obtained. The resulting starch was finally dried at room temperature, milled to fine powder in a mortar and pestle, sieved through 224 μ m mesh, and stored in an airtight plastic container under dry conditions for further use [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

“…The moisture content, ash, crude protein, and fat contents were determined according to the AOAC (2006) method numbers 950.46, 920.153, 992.15, and 989.05, respectively. The total starch content was determined by the AOAC (2007) method number 996.11 [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

“…Anchote ( Coccinia abyssinica ) is an indigenous root tuber crop widely produced in southern and southwestern parts of Ethiopia. Anchote is a drought tolerant crop providing food security; it is a highly productive and nutritionally ample crop [ 22 ]. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals, and fiber [ 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

“…Anchote is a drought tolerant crop providing food security; it is a highly productive and nutritionally ample crop [ 22 ]. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals, and fiber [ 22 , 23 ]. Potato is also an important ingredient for nutrition due to the good source of starch, vitamins A and C, and minerals such as iron and potassium and fiber [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Tiruneh

Negatu

Satheesh

2021

International Journal of Food Science

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Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect ( P ≤ 0.05 ) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly ( P ≤ 0.05 ) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life.

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Section: Resultscontrasting

confidence: 72%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Tiruneh

Negatu

Satheesh

2021

International Journal of Food Science

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Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Bikila

Tola

Esho

et al. 2021

Food Science & Nutrition

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Anchote (Coccinia abyssinica (Lam.) Cogn.) is a potentially productive and nutritious starchy tuberous crop indigenous to Ethiopia, but its utilization is restricted to the southwest part of the country.The most common edible part of anchote is its tuber, but its leaf and young fruit are also consumed in some areas (Fekadu, 2011).The total yield of the tuber was reported to be about 15-18 tons/ ha, which is comparable with that of sweet potato and potato (Fekadu, 2014), and usually harvested after 3-5 months of planting

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Structural and Spectroscopic Characterization of Saffron Starches at Different Growth Stages

et al. 2022

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To investigate the structural and spectroscopic properties of saffron starches, saffron bulbs and isolated three types of starch are cultivated at different growth stages. All saffron starches exhibit fine particles (8.38-13.15 µm) and a C-type X-ray diffraction pattern. Furthermore, the particle size, amylose content, water content, and crystallinity of the saffron starch change during the growth and development, in particular, at bud formation. Saffron starches have unique characteristics compared with corn, potato, and banana starches; the amylose content is high in spite of the fine particles. Raman spectroscopy indicates that the intensity of the main starch band at 473 cm -1 is stronger in saffron than that in other botanical sources. This result can be attributed to the fine particles of saffron starches. The data demonstrate that saffron bulbs have unique starches, suggesting their potential as a new starch source for food and industrial applications.

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Comparison of physicochemical properties of indigenous Ethiopian tuber crop (Coccinia abyssinica) starch with commercially available potato and wheat starches

Cited by 26 publications

References 39 publications

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Structural and Spectroscopic Characterization of Saffron Starches at Different Growth Stages

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