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

Abstract

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

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam

“…The inverse relationship might be attributed to the water-binding minerals and molecules in anchote powder creating more hydrogen bonds formation in acidic conditions resulted in low water activity ( Razak et al., 2018 ). The effect was also reflected in the higher bulk density and water absorption capacity of the blanched anchote tuber flour ( Bikila et al., 2022 ).…”

“…Then, the tuber was washed in running tap water to remove the adhering substances, peeled off using stainless steel knives, sliced to about ∼2 mm thickness, and immediately immersed in water before blanching. Blanching was accomplished in boiling water (98 ± 2 °C) for 5 min to avoid enzymatic browning; and dried in a hot air oven ( LABQUIP, LEICESTER LE67 5FT , England ) at 60 °C to constant weight based on the results of the previous study for better thickening and gelling capacity ( Bikila et al., 2022 ). The dried slices were ground into flour, sieved through a 500 μ m mesh, packed in a moisture-proof polyethylene bag and stored at −4 °C until use.…”

“…Some important parameters of processed anchote ( C. abyssinica ) tuber flour are indicated in our previous works ( Bikila et al., 2020 , 2021 , 2022 ). However, there have been no attempts to use anchote powder as an ingredient to produce industrial-based shelf-stable products.…”

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review

“…A widely used pretreatment technique before drying is hot water blanching, which involves immersing fresh tubers in hot water at temperatures ranging from 70 to 98 °C for 5 to 15 min [ 31 , 32 ]. The main goal is to preserve the quality of the product by deactivating enzymes, eliminating bacteria, and extracting intercellular air from the tissues [ 33 ].…”

Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch

“…The oil absorption capacity (OAC) was determined according to the method used by Bikila et al [49]. A total of 1 g of the starch sample (m 1 ) was immersed in 10 mL of soybean oil at room temperature, shaken to mix well, and then left for 30 min to reach the maximal absorption.…”