Evolution of functional properties of precocious yam starch (<i>Dioscorea cayenensis-rotundata</i>) during tuberization

Abstract

The behaviour of starch during tuberization was carried out in order to determine the appropriate yam starch properties for industrial applications. Starch was isolated from "Kponan" variety of D. cayenensisrotundata and submitted to functional properties study. Starch granule size increases with tuber maturation from 23.8 µm at 12 weeks, to 25.1 µm at 24 weeks after planting. Granule shape is the same whatever the degree of tuber maturity. Swelling power and solubility pattern of starch increase with tuber maturation. Starch clarity improved during tuberization as well as gel syneresis. The percentage of transmittance increased during the growth of tuber from 9.96% at 12 weeks to 14.6% at 24 weeks. Past instability is not influenced by the tuber maturity. In general starch harvested at mature state could be used to produce satisfactory starch products.

Partial Study of Yam Tuber (<em>Dioscorea</em> spp.) Parts during the Growth Period

“…Increasing of starch clarity of tuber parts during the tuberizaion has being previously published (Amani et al, 2008). The mean clarity ranges from 20.3±0.38% to 58.6±3.52% was higher than those reported by these authors on yam starch.…”

Use of Kinetic and Thermodynamic Parameters for the Prevention of Enzymatic Browning of Edible Yam Dioscorea cayenensis-rotundata cv. “Zrèzrou”

“…They are an important source of carbohydrate for many people of the sub-Sahara region, especially in the yam zone of West Africa (Akissoe et al, 2003). In Côted'Ivoire, due to traditions, yam plays a vital role in feeding the population, despite the strong expansion of cassava, bananas and rice (Amani et al, 2008;Kone et al, 2016). Its popular taste and high nutritional value and dietary allow him to enjoy a picture prestigious product, and support competition from other starchy foods such as cereals and cassava.…”

“…Its popular taste and high nutritional value and dietary allow him to enjoy a picture prestigious product, and support competition from other starchy foods such as cereals and cassava. Indeed, yam tubers, rich in starch are consumed almost in tropical regions in different forms (Amani et al, 2008;Dabonne et al, 2010;Kone et al, 2016). Despite its strong contribution to the nutritional wellbeing and economic of populations, yam tubers are perishable and seasonal products.…”

Thermal properties of new varieties of yam starches

“…A body of literature has accumulated over the past years on starch 2. As a result, a number of researches have studied the physico‐chemical properties and functional characteristics of native yam starch 6–12.…”