Functional properties of wild yam (<i>Dioscorea</i> spp.) starches

Sahoré, DA; Amani, N’Guessan Georges; Kamenan, Alphonse

doi:10.1002/ts.189

Cited by 10 publications

(11 citation statements)

References 7 publications

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“…). This is similar to what was earlier reported on starches from corn and amaranth , makal , plantain, and cooking banana , cassava and potato and yam from Cote d'Ivoire Syneresis occurs primarily due to reorganization of amylose as well as reversible crystallization of the short external chains of amylopectin in the longer term. This happens because starches are metastable; hence they undergo structural changes during storage.…”

Section: Resultssupporting

confidence: 90%

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Physicochemical and functional characterization of yam starch for potential industrial applications

2013

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Yam is a significant and highly prized starchy crop in West and Central Africa, but largely underutilized industrially. Functional and physicochemical properties of starches extracted from forty‐three varieties of Dioscorea rotundata, Dioscorea alata, Dioscorea dumetorum, Dioscorea cayenensis, and Dioscorea bulbifera were investigated for their potential industrial utilization. Water binding, swelling, gelation capacity, granule size, amylose/amylopectin, pasting characteristics, paste clarity, and syneresis were determined. Results showed that starches from D. rotundata, D. alata, D. cayenensis, and D. bulbifera had large starch granules (25–50 µm) while D. dumetorum had small granules (7–12 µm). There was variability in the starch granule shapes, which were mostly oval, round, and triangular. The least gelation concentration of the starches was between 4 and 16%. Paste clarity of the starches decreased as storage days increased and all the starches exhibited high syneresis indicating tendencies to retrograde on low storage temperature. There were differences in the pasting characteristics of the yam starches with D. rotundata and D. bulbifera having high peak viscosities compared to others. These differences in functional and physico‐chemical properties of the yam starches are discussed as indicators of the various products for which they can be utilized in both food and non‐food applications.

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Section: Resultssupporting

confidence: 90%

“…There have been studies on the functional and industrial potentials of yam starches from China , Japan , Venezuela , Ivory Coast , Jamaica , but there is dearth of such information about Nigerian yams.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional characterization of yam starch for potential industrial applications

2013

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Section: Introductionmentioning

confidence: 99%

“…The physicochemical properties and phytochemical investigations of starch foods compounds have been studied, but little attention has been given to the tubers of yam (Dioscorea spp.) (Sahore et al, 2007). He et al (2011), suggests that yam intake may exert a beneficial action on diabetic complications and that tubers have a great potential to be further developed into an antidiabetic phytomedicine in humans.…”

Section: Introductionmentioning

confidence: 99%

The effects of Yam (Dioscorea bulbifera) intake on small intestine morphology in streptozotocin‐induced diabetic rats

Asht

Rêgo

Pessoa

et al. 2014

Int J of Food Sci Tech

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“…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.…”

Section: Introductionmentioning

confidence: 99%

Thermal properties of new varieties of yam starches

et al. 2011

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Starches isolated from yam varieties of Dioscorea alata and Dioscorea cayenensis‐rotundata species were prepared at different time–temperature conditions and characterised by DSC, amperometric iodine titration, light microscopy and rheology and compared to native and chemical modified tapioca starches. The observation by light microscopy showed different morphologies of the granules when heated above 100°C and the tendency for disintegration decreased in the order native tapioca starch > yam starch > modified tapioca starch. Differences between yam and tapioca starches were also revealed by DSC. Yam starch enthalpy is higher than tapioca starch, but the peak temperature is low. However, the significant differences between yam and the other tested starches were found in terms of their rheological behaviour. The viscosity of yam starch was very stable at high temperatures on the viscograph. With this property, yam starch can be used as thickening and gelling agent in food.

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Functional properties of wild yam (Dioscorea spp.) starches

Abstract: The starches of the wild yam species Dioscorea praehensilis, D. hirtifl ora, D. burkilliana, D. togoensis, D. dumetorum and D. bulbifera (tuber and bulbil) were isolated, and their paste viscosity and clarity, iodine binding and syneresis were investigated. Copyright

Cited by 10 publications

References 7 publications

Physicochemical and functional characterization of yam starch for potential industrial applications

Physicochemical and functional characterization of yam starch for potential industrial applications

The effects of Yam (Dioscorea bulbifera) intake on small intestine morphology in streptozotocin‐induced diabetic rats

Thermal properties of new varieties of yam starches

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