Physicochemical and material properties of starches from three cultivars of Dioscorea rotundata

Ahmadu, Umaru; Agbomeji, Olamide I.; Yahya, Mohammed; Odeku, Oluwatoyin A.

doi:10.1016/j.anres.2018.05.011

Cited by 12 publications

(14 citation statements)

References 17 publications

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“…Native pinhão starch had a higher content of endogenous phosphorus than native corn starch ( Table ). Ahmadu et al . reported phosphorus levels of 0.035%, 0.022%, and 0.024% for starches from three cultivars of yam ( Dioscorea rotundata ).…”

Section: Resultssupporting

confidence: 87%

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Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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In the previous study, the effect of chemical modification with sodium tripolyphosphate on the properties of corn and pinhão starches was evaluated. However, physical modifications also confer specific characteristics on the starch, diversifying its application. Thus, in this study, thermal (thermogravimetry [TG], differential exploratory calorimetry [DSC]), structural (X‐ray powder diffractometry [XRD], Fourier‐transform infrared [FTIR]) and morphological (field emission gun‐scanning electron microscopy) properties of native and phosphated corn and pinhão starches are evaluated before and after ball milling treatment. In addition, wavelength dispersive X‐ray spectroscopy is applied as a new technique to measure the level of phosphorus and sodium. The incorporation of phosphate groups in starches is confirmed and phosphorus and sodium are reduced after milling. The doubly modified starches show lower moisture retention capacity and lower thermal stability. All treatments reduce the gelatinization enthalpy mainly for double modified starches. Relative crystallinity is drastically reduced after the double modification. Changes in FTIR results are more pronounced after the physical treatment, corroborating with DSC and XRD results. Morphological changes are observed only in the milled samples. Thus, the double modification confer greater changes compared to the isolated modifications.

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Section: Resultssupporting

confidence: 87%

“…About 2 g of the sample were pressed into thin pellets of 10 mm diameter. The quantitative analysis of phosphorus and sodium was performed on the wavelength dispersive X‐ray fluorescence (WDXRF) spectrometer (Rigaku ZSX Primus II), with acceleration tension of 15 kV and detection time of 200 s …”

Section: Methodsmentioning

confidence: 99%

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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“…A rise in temperature would be at the origin of this phenomenon. The swelling and solubilizing powers would be more related to the botanical origin than to the variety as well as the cultivation technique [12,13]. In addition, there is a positive linear correlation between the absorbency and solubilizing power of the flours studied.…”

Section: Discussionmentioning

confidence: 97%

Influence of Technique Cultivation on Some Properties of Two Varieties of Yam (Dioscorea spp) Flour

Degbeu

Marc

Olivier

2019

AJAAR

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All most of roots, tubers and seeds studied have been carried out under environmental control or glass. These methods had an advantage to minimize environmental effects on crop due to unequal distribution of the nutriment in the soil. This, have been often observed through the variability of size and form of the tubers harvested generally in farm condition. In order to evaluate the variations occurred on the nutritional (Ash, while protein and fat) and functional (clarity and swelling-solubility) values, yams cultivated in nursery gardener sachet have being compared to those of famer condition. This study has been conducted 2013-2014. Yam grown in nursery gardener sachet has the highest (p < 0.05) ash content (4.58 ± 2.18%) than this of field (1.53 ± 0.35%). Flour clarity is also affected by technical cultivation. This property is more improved by the cultivation in nursery gardener (p < 0.05). The cultivation in nursery gardener improved ash content and clarity of the suspension of yam flour.

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“…Riley et al [21] reported 23% as the amylose content of D. alata starch while Sibanda et al [22] reported a value of 24.5 % amylose content for D. Schimperiana starch. The amylose content of D. rotundata starch has been reported by Farhat et al [23] as 23% while Ahmadu et al [18] reported a range of 22.86 23.16% amylose content for three cultivars of D. rotundata starch. These values compare with the value of amylose content obtained in this study for D. sagittifolia starch.…”

Section: 1: Proximate Compositionmentioning

confidence: 91%

“…The crude fibre content was found to be 1.34%. Ahmadu et al [18] reported a range of 1.08 1.13% crude fibres content for three cultivars of D. rotundata starch. The carbohydrate content and energy value were found to be 93.88% and 389.76 Kcal/100 g respectively, showing that it is a carbohydrate class of food.…”

Section: 1: Proximate Compositionmentioning

confidence: 99%

Physical, Chemical and Functional Characterization of a Novel Starch from Dioscorea sagittifolia and its Synergetic Studies with Terminalia mantalys Gum

Igwe¹,

Oko²,

Nnaji³

et al. 2020

JCSN

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A novel starch extracted from Dioscorea sagittifolia and its composite blends with gum from Terminalia mantalys were studied. The starch/gum blends were prepared in the following ratio: 3.0:0.0, 3.0:0.25, 3.0:0.50, 3.0:0.75 and 3.0:1.0. The proximate and functional properties of the novel starch were determined using standard procedures. The proximate analysis of the starch gave values of 14.37%, 84.63%, 2.30%, 1.92%, 1.34%, 0.56% and 93.88% for moisture, dry matter, crude protein, ash, crude fibre, crude fat and carbohydrate respectively. The energy value was 389.76 Kcal/100 g. The amylose and amylopectin contents of the novel starch were 23.65 and 76.35% respectively. There were significant differences in the solubility index, bulk/particle density, least gelation concentration and foaming capacity of the free starch and its blends while there were no significant differences in their water absorption capacity and swelling power. The peak and trough viscosities ranged from 26.17 (starch/gum ratio of 3.0:0.25) to 246.75 RVU (starch/gum ratio of 3.0:1.0) and 19.00 (starch/gum ratio of 3.0:0.25) to 221.75 RVU (starch/gum ratio of 3.0:1.0) respectively. Final viscosity ranged from 73.25 (starch/gum ratio of 3.0:0.25) to 290.67 RVU (starch/gum ratio of 3.0:1.0) while the pasting temperature and time ranged from 88.05 to 95.00 and 6.87 to 7.0 min, respectively. The morphology of the starch granules (size and shape) was studied with scanning electron microscope (SEM), which revealed cylindrical, rod-like or oblong and oval shaped granules that are symmetrical with smooth surfaces and with lengths between 134 and 179􀀀􀀁m. There were no appreciable change in shapes and sizes of the starch granules after modification with T. mantalys gum. Generally, there were improvements in the functional properties of the starch after modification. The nutritional properties of the novel starch have also been revealed. Keywords: Dioscorea sagittifolia, Terminalia mantalys, Starch, Gum, Functional properties

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Physicochemical and material properties of starches from three cultivars of Dioscorea rotundata

Cited by 12 publications

References 17 publications

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Influence of Technique Cultivation on Some Properties of Two Varieties of Yam (Dioscorea spp) Flour

Physical, Chemical and Functional Characterization of a Novel Starch from Dioscorea sagittifolia and its Synergetic Studies with Terminalia mantalys Gum

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