In vitro digestibility and some physicochemical properties of starch from wild and cultivated amadumbe corms

Naidoo, Kameshnee; Amonsou, Eric O.; Oyeyinka, Samson A.

doi:10.1016/j.carbpol.2015.02.066

Cited by 51 publications

(61 citation statements)

References 39 publications

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“…The crystal structure in the amylopectin molecule played an important role in the gelatinization and the swelling the power of taro starch. The swelling power improvement was affected by the long chain ratio of amylopectin (≥35 degrees polymerization), lipids and phosphorus (Naidoo et al, 2015). Naidoo et al (2015) showed that the presence of lipid residues and amylose-lipid complexes can reduce the swelling power of starch.…”

Section: Solubility and Swelling Powermentioning

confidence: 99%

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Setiarto¹,

Kusumaningrum²,

Jenie³

et al. 2020

Food Res.

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This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50 o C), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110 o C), and the autoclaving (15 mins, 121 o C)cooling (24 hrs, 4 o C) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

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Section: Solubility and Swelling Powermentioning

confidence: 99%

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Setiarto¹,

Kusumaningrum²,

Jenie³

et al. 2020

Food Res.

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“…Briefly, a thin layer of the starch granule was mounted on the aluminium specimen holder with double-sided tape. Starch samples were coated with a thin film of gold for 2 min with a thickness of about 30 nm (Naidoo et al, 2015). The tristimulus L, a, b parameters of starch were determined after standardization with a white tile using a Colorflex-EZ bench top spectrophotometer (A60-1014-593, Hunter Associates, Reston, VA, USA).…”

Section: Microscopy and Objective Colour Measurementmentioning

confidence: 99%

“…Other factors such as botanical sources, starch granule size, the magnitude of interactions between amorphous and crystalline regions may also influence the swelling power of starch (Naidoo et al, 2015) and the molecular structure of amylose and amylopectin . In comparison with potato starch, the swelling power of the cassava starches in this study seems very low.…”

Section: Swelling Power Of Cassava Flour and Starchmentioning

confidence: 99%

Physicochemical properties of flour and starch from two cassava varieties

Oyeyinka¹,

Adeloye²,

Smith³

et al. 2019

Agrosearch

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In this study, the physicochemical properties of flour and starch from two cassava varieties (TME 419 and TMS 326) were determined using standard methods. Cassava roots were obtained from University of Ilorin Agricultural research farm. Proximate composition of TME 419 cassava were different from that of TMS 326 roots. The two cassava roots had carbohydrate as their major components (approx. 84%). TMS 326 showed significantly higher protein, fats and ash contents than the TME 419 genotype. Amylose content (approx. 27 %) of TMS 326 starch was higher than TME 419 starch (approx. 22%). Cassava starch granules of both varieties had smooth surfaces with mostly round granules while some granules were spherical, elongated and irregular in shape. TME 419 had smaller granule (approx. 11 μm) compared to that of TMS 326 (13 μm). Both starch type showed the A-type crystallinity pattern. The peak gelatinisation temperature of TMS 326 starch (approx.71 o C) was higher than that of TME 419 starch (approx. 61 o C). Peak viscosity of TMS 326 starch was significantly (p<0.05) higher than that of TME 419 starch, which could be related to the higher amylose content. However, the peak viscosity of flour from TME 419 cassava was significantly (p<0.05) higher than that of TMS 326. Cassava starches displayed higher swelling power than the flour samples. TME 419 flour and starch showed higher swelling power and cold paste viscosity suggesting that the starch could be used as thickening agents in various food applications.

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“…In South Africa, the amadumbe crop is cultivated in the KwaZulu-Natal, Eastern Cape, Mpumalanga and Limpopo provinces (DAFF, 2011a). It is rich in starch (70-80%), mucilage (10%) with functional properties and micronutrients such as iron, zinc, vitamin A and vitamin B2 (DAFF, 2011a;Soudy et al, 2014;Naidoo et al, 2015). The high zinc content of amadumbe makes it a suitable food for children and adults suffering from zinc deficiency (Alcantara et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties

Mokhele¹,

Amonsou²,

Tabit³

2020

Food Res.

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The development of more popular and nutritious amadumbe based food products such as biscuits from amadumbe may be necessary to improve its utilisation and commercialization. The aim of this study was to investigate the nutritional and organoleptic properties of amadumbe-soya composite biscuits. Biscuits were prepared by combining amadumbe and soya flours at ratios 90:10, 70:30 and 50:50. There was an increase in the crude protein content of composite biscuits when the percentage of soya was increased from 10 to 30% and then 50%. Similarly, an increase in the percentage of soya in composite biscuits gave rise to an increase in the levels of lysine in composite biscuits. The addition of soya to amadumbe improved the PDCAAS of composite biscuits to a value of 1 at 50% soya addition. The addition of soya flour to amadumbe flour also resulted in composite biscuits with an improved overall amino acid profile, mineral content, protein digestibility and PDCAAS (Protein Digestibility Corrected Amino Acid Score). The 50% amadumbe-50% soya composite biscuit was identified as having the optimum quality parameters.

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In vitro digestibility and some physicochemical properties of starch from wild and cultivated amadumbe corms

Cited by 51 publications

References 39 publications

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Physicochemical properties of flour and starch from two cassava varieties

Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties

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