A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches

Nwokocha, Louis M.; Aviara, N.A.; Senan, Chandra; Williams, Peter A.

doi:10.1016/j.carbpol.2008.10.034

Cited by 117 publications

(100 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This property of cocoyam starch makes it suitable for use in jelly foods. Earlier work also reported a higher setback ratio for cocoyam starch paste (2.50) when compared with (2.0) cassava starch paste [20].…”

Section: Pasting Propertiesmentioning

confidence: 71%

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Oke

Bolarinwa

2012

ISRN Agronomy

View full text Add to dashboard Cite

The effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour was evaluated. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 2-2.5 cm thickness, soaked in tap water and left to ferment for 24 h and 48 h. The fermented cocoyam was then drained, dried in cabinet dryer at 60• C for 24 h and milled. The flour samples were passed through a 45 µm mesh size sieve. Unfermented cocoyam flour was also produced and served as a control. Calcium oxalate and some physicochemical properties of flours from the fermented cocoyam were compared with the unfermented flour. Results showed that fermentation effected a significant reduction in oxalate level (58 to 65%) depending on the fermentation period. The amylose content was higher in 48 h fermented flour (55.52%) than in 24 h (54.55%). Pasting (gelatinization) temperature decreased, and water absorption capacity increased markedly due to fermentation.

show abstract

Section: Pasting Propertiesmentioning

confidence: 71%

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Oke

Bolarinwa

2012

ISRN Agronomy

View full text Add to dashboard Cite

show abstract

“…The peak viscosity for cassava starch was higher and this peak was followed by a significant breakdown in viscosity compared to cereal starches. This may be attributed to the low amylose content in cassava starch and weak intragranular organization within the starch granule (Nwokocha, Aviara, Senan & Williams, 2009). Kim, Patel and BeMiller (2013) showed that the breakdown in viscosity decreases with an increase in amylose content.…”

Section: Discussionmentioning

confidence: 99%

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Maphalla

Emmambux

2016

Carbohydrate Polymers

View full text Add to dashboard Cite

Consumer concerns to synthetic chemicals have led to strong preference for ‗clean' label starches. Lipid and hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xanthan gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. An increase in viscosity was observed for all starches with stearic acid and xanthan gum compared to the controls with cassava having the least increase. A further increase in viscosity was observed for the cereal starches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resulting in soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIb amylose-lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. A combination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthan gum addition increases physical stability to freezing and better structural recovery after shear.

show abstract

“…O restante é utilizado na alimentação humana e animal e na obtenção da fécula (BELEIA et al, 2006;FRANCK et al, 2011). A fécula é a forma mais ampla de aproveitamento industrial da mandioca e é empregada como matéria-prima no processamento de diversos alimentos (NWOKOCHA et al, 2009;CARVALHO et al, 2010).…”

Section: Introductionunclassified

Caracterização de farinhas de tapioca produzidas no estado do Pará

Silva

Cunha

Pena³

2012

Cienc. Rural

View full text Add to dashboard Cite

show abstract

A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches

Cited by 117 publications

References 23 publications

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Caracterização de farinhas de tapioca produzidas no estado do Pará

Contact Info

Product

Resources

About