Effect of resistant starch on the cooking quality of yam (<i>Dioscorea</i>spp.) and cassava (<i>Manihot esculenta</i>) based paste products

Kouadio, Olivier; N’Dri, Denis Yao; Nindjin, Charlemagne; Marti, Alessandra; Casiraghi, Maria Cristina; Faoro, Franco; Erba, Daniela; Bonfoh, Bassirou; Amani, N’Guessan Georges

doi:10.3109/09637486.2012.749839

Cited by 9 publications

(14 citation statements)

References 34 publications

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“…For example, RDS, SDS, and RS from 3 genotypes of D. nipponica ranged from 3.4% to 10.2%, 23.5% to 29.3%, and 66.3% to 67.3%, respectively (Jiang and others ). Higher amylose content was associated with higher RS content of starch (Kouadio and others ). The mealy (as opposed to hard) texture of cooked tubers was correlated to a higher total starch and a lower RS content of starch (Kouadio and others ).…”

Section: Enzyme Susceptibility and Nutritional Propertiesmentioning

confidence: 88%

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Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Zhu

2015

Comp Rev Food Sci Food Safe

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Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value-added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.

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Section: Enzyme Susceptibility and Nutritional Propertiesmentioning

confidence: 88%

“…Higher amylose content was associated with higher RS content of starch (Kouadio and others ). The mealy (as opposed to hard) texture of cooked tubers was correlated to a higher total starch and a lower RS content of starch (Kouadio and others ).…”

Section: Enzyme Susceptibility and Nutritional Propertiesmentioning

confidence: 88%

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Zhu

2015

Comp Rev Food Sci Food Safe

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“…The candidate gene association analysis enabled the identification of fourteen pectin and three starch candidate genes associated with texture, confirming the involvement of the cell wall and starch content in boiled yam texture (Kouadio et al, 2013). Among the seventeen candidate genes, three have high effect and are involved directly in the cell wall composition.…”

Section: Discussionmentioning

confidence: 62%

“…Such as for cereals and other tuber crops, the total starch content of yams is a primary determinant of tuber quality. Preferred mealy cooking yam cultivars had significantly higher starch content (Kouadio et al, 2013). Among the three genes associated with starch content, the 1,3-beta-glucan synthase had the highest effect.…”

Section: Discussionmentioning

confidence: 99%

Genomic insights into greater yam tuber quality traits

Mota

Dossa

Léchaudel

et al. 2023

Preprint

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Yams are important tubers widely consumed in developing countries in various forms, mainly boiled, pounded and fried. Tuber quality is a key criterion for acceptance by the various actors in the value chain. However, the genetics of yam tuber quality has not yet been comprehensively investigated. Given this lack of knowledge, we used population genomics and candidate gene association approaches to unravel the genetic basis of the three main quality attributes of boiled yam, namely texture, starch content and colour indices. We re-sequenced the whole genome of 127 yam genotypes with different quality attributes and performed an enrichment of the already available functional genome annotation using comparative genomics. Population genomics analysis highlighted three main genetic groups and 1,053 genes under selection. We focused this work on three known quality trait-related pathways: pectin, starch content and flavonoid biosynthesis, and inventoried in the genome all the structural genes related to those pathways by comparative genomics. We improved the functional annotation of the three pathways with 48% more genes. A total of 18 candidate genes containing genetic variants significantly associated with the target traits were detected, including eight genes that were also found under selection. The texture-related candidate genes were distributed between the pectin and starch pathways. Overall, the use of comparative genomics has allowed the generation of an unprecedented genomic resource. The improved functional annotation of the yam genome is a promising predictive tool for identifying other core genes associated with any trait of interest to meet the growing need and diversified demands for yams.

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“…[13][14][15] Starch granule size differences have been observed to impact the functional properties of sweet potato and banana. 16,17 According to Kouadio et al, 18 mealy-cooking yam varieties typically have small starch granules (10-30 μm in diameter), while hard-cooking yam varieties have larger starch granules (35)(36)(37)(38)(39)(40) μm in diameter). Additionally, Kang et al 19 demonstrated that the shape of starch granules significantly affected the properties of rice flour and the quality of gluten-free bread made from it.…”

Section: Introductionmentioning

confidence: 99%

Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis

Houngbo,

Desfontaines,

Irep

et al. 2023

J Sci Food Agric

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BACKGROUNDRoots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by the size and shape of its granules. Classically, these are characterized either using manual measurements on microscopic photographs of starch colored with iodine, or using a laser light‐scattering granulometer (LLSG). While the former is tedious and only allows the analysis of a small number of granules, the latter only provides limited information on the shape of the starch granule.RESULTSIn this study, an open‐source solution was developed allowing the automated measurement of the characteristic parameters of the size and shape of yam starch granules by applying thresholding and object identification on microscopic photographs. A random forest (RF) model was used to predict the starch granule shape class. This analysis pipeline was successfully applied to a yam diversity panel of 47 genotypes, leading to the characterization of more than 205 000 starch granules. Comparison between the classical and automated method shows a very strong correlation (R2 = 0.99) and an absence of bias for granule size. The RF model predicted shape class with an accuracy of 83%. With heritability equal to 0.85, the median projected area of the granules varied from 381 to 1115 μm2 and their observed shapes were ellipsoidal, polyhedral, round and triangular.CONCLUSIONThe results obtained in this study show that the proposed open‐source pipeline offers an accurate, robust and discriminating solution for medium‐throughput phenotyping of yam starch granule size distribution and shape classification. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products

Cited by 9 publications

References 34 publications

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Genomic insights into greater yam tuber quality traits

Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis

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