Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours

Nwanekezi, EC; Owuamanam, Clifford I.; Ihediohanma, N. C.; Iwouno, Jude O.

doi:10.3923/pjn.2010.973.979

Cited by 21 publications

(19 citation statements)

References 12 publications

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“…Despite these qualities, tannia has received little attention as a possible source of human nutrition [53]. The main corms are usually acrid and normally only the cormels are eaten.…”

Section: Xanthosoma (Tannia) Starchmentioning

confidence: 99%

“…Round, polygonal [64] Pachyrrhizus erosus --0.009 [67] 0.33 [67] 53-63 [67] 13.65 [67] 11.6-16.8 [68] 5-35 [69] Polygonal [69] Canna edulis 22.5-27.5 [82] 0.8-6.0 [81] Spherical [81] Zingiber officinale 0.15 [84] --0.12 [87] 83 [87] 14.65 [87] 25.5 [87] 3.5-38.6 [88] Ovoid [88] cross-linked tapioca starches produced tablets with very low crushing strength, while the acid modified starches produced tablets with higher crushing strength. Acidmodified and acid-modified cross-linked tapioca starches were shown to be useful as fillers in direct-compression tablet preparation [53].…”

Section: Granule Morphologymentioning

confidence: 99%

“…The quality of tablets produced by modified forms of tapioca starch has been evaluated [53]. Tapioca starch was modified by cross-linking in the presence of alkaline sodium trimetaphosphate solution followed by hydrolysis using 6% w/v HCl solution at room temperature for 192 h. The natural, cross-linked, and acid-modified tapioca starches were spray-dried to allow the formation of agglomerated starch granules with better flowability suitable for direct compression.…”

Section: Cassava (Manihot Esculenta Crantz)mentioning

confidence: 99%

“…In West Africa, the tubers are sometimes ground to produce ''fufu'', for use in stews and soups. The dried peeled corms may be grounded to produce flour, which is considered to be as palatable as cassava flour, but more nutritious [53].…”

Section: Xanthosoma (Tannia) Starchmentioning

confidence: 99%

“…Cocoyams belonging to the family Araceae are regarded as the third most important crop after yam and cassava in West Africa and consist of about 40 species out of which only six species produce edible parts [53]. Two genera of cocoyam widely cultivated in most humid tropical countries for their edible corms and leaves are taro (Colocasia esculenta (L.) Schott) and tannia (Xanthosoma sagitifolium) [54].…”

Section: Cocoyamsmentioning

confidence: 99%

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Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

103

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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“…Despite these qualities, tannia has received little attention as a possible source of human nutrition [53]. The main corms are usually acrid and normally only the cormels are eaten.…”

Section: Xanthosoma (Tannia) Starchmentioning

confidence: 99%

Section: Granule Morphologymentioning

confidence: 99%

Section: Cassava (Manihot Esculenta Crantz)mentioning

confidence: 99%

Section: Xanthosoma (Tannia) Starchmentioning

confidence: 99%

Section: Cocoyamsmentioning

confidence: 99%

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Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

103

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Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

et al. 2011

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Taro (Colocasia esculenta cv fouê) corm was subjected to different boiling times and the changes in chemical composition and physico-functional properties were investigated using standard method. The change in boiling time led to a significant (P < 0.05) reduction in the moisture, reducing sugars, total sugars, crude fat, crude fibre, total phenolic compound contents and iodine affinity of starch, whereas the total carbohydrate content, water absorption capacity, water solubility index, paste clarity and foam capacity increased significantly (p < 0.05). The crude protein and total ash contents of the flours from taro corm were not affected significantly (p < 0.05) by the change in boiling time. Taro corm flours exhibited highest total carbohydrate, crude fibre, total ash contents, water absorption capacity, iodine affinity of starch and lowest crude protein and fat contents, foaming capacity and water solubility index. Principal component analysis showed that flours from taro corm boiled during 20 min and 15 min were located at the left of the score plot, while flours from raw and boiled taro corm during 10 min had a large positive score in the first principal component.

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Bioactive constituents and antioxidant activities of raw and processed cocoyam (Colocasia esculenta)

Awa

Eleazu

2015

Nutrafoods

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Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours

Cited by 21 publications

References 12 publications

Potentials of tropical starches as pharmaceutical excipients: A review

Potentials of tropical starches as pharmaceutical excipients: A review

Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

Bioactive constituents and antioxidant activities of raw and processed cocoyam (Colocasia esculenta)

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