Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced in the Ivory Coast

Tetchi, F. A.; Rolland‐Sabaté, Agnès; Amani, Georges N’guessan; Colonna, Paul

doi:10.1002/jsfa.2928

Cited by 74 publications

(75 citation statements)

References 29 publications

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“…The swellings values recorded at 95°C by Dadier et al (1998) located around 20 g water/g flour, were higher than the present one (12.3 and 17.8 g water/g flour). The present results however were close on one hand to 16 g water/g starch obtained by Amani et al (2004) at 95°C on ginger starch, and on the other hand to 12.9g water/g starch obtained by Tetchi et al (2007) on corn starch.…”

Section: Discussionsupporting

confidence: 91%

“…Dadier et al (1998) noted a regular swelling for the flours of 2 sweet potato (Ipomea batatas) varieties (red skin white flesh and yellow skin yellow flesh) between 65°C and 95°C. By considering initial swelling temperatures, Tetchi et al (2007) noted on starches of various products, different ranges of swellings temperatures (from 55°C to 65°C, from 65°C to 75°C and from 75°C to 85°C). The swellings values recorded at 95°C by Dadier et al (1998) located around 20 g water/g flour, were higher than the present one (12.3 and 17.8 g water/g flour).…”

Section: Discussionmentioning

confidence: 99%

“…native starches Amani et al (1997). On the starches of various products, Tetchi et al (2007) noted initial temperatures of gelatinization varying between 70°C for rice and 90°C for ginger. Gnakri (1993) indicated the gelatinization beginning at 74°C for the starch of the Orishele variety.…”

Section: Discussionmentioning

confidence: 99%

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Comparative characterization of some functional properties of flours of new plantain hybrids with the Orishele variety (Musa spp.) as control

Siendou

Tetchi

Marc

et al. 2013

Emir. J. Food Agric

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Plantain hybrids CRBP 14, CRBP 39, FHIA 17 and FHIA 21 gives higher yields than traditional ones and have been conceived in response to the increasing plantain demand. The capability of these new hybrids to replace the traditional varieties was shown by the study of some functional characteristics of their native flours, in comparison with that of Orishele variety as control. Swelling power and solubility patterns of flours evolve in a homogeneous way for all cultivars, with however a particularity for hybrid FHIA 17, for which these phenomena occur earlier. This hybrid shows the lowest swelling values of its flour. Viscoamylograms indicate an earlier initial temperature of gelatinization (26th min at 74°C) for hybrids CRBP 14, FHIA 17 and FHIA 21 than for hybrid CRBP 39 and the control variety Orishele (30th min at 77°C). Hybrid FHIA 17 presents the highest values for viscosities at 95°C and at 50°C, as for the indices of gelation and instability. Plantain hybrids CRBP 14, CRBP 39 and FHIA 21 being characterized by technological aptitudes close to those of the control variety Orishele, they can thus replace it. Hybrid FHIA 17 would be a dessert type banana.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative characterization of some functional properties of flours of new plantain hybrids with the Orishele variety (Musa spp.) as control

Siendou

Tetchi

Marc

et al. 2013

Emir. J. Food Agric

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show abstract

“…Après homogénéisation, 0,1 ml de lugol (I 2 /KI) est ajouté au contenu de chaque tube à essais. Ensuite, les tubes sont laissés au repos pendant 10 minutes avant la lecture de l'absorbance ou la densité optique (DO) à 595 nm (Tetchi et al, 2007). Le graphique f ([amylose]) = DO (amylose) représente la courbe étalon.…”

Section: La Courbe D'étalonnage D'amylose Et D'amylopectine Pursunclassified

Comportement hydrothermique des amidons de 4 variétés de manioc (Manihot esculenta Crantz) cultivées en Côte d’Ivoire

Daouda¹,

Aboubakar²,

Ezoua³

et al. 2010

International Journal of Biological and Chemical Sciences

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“…Due to the high starch content, extensive research have been done which have revealed intra-varietal variations in their physicochemical and functional properties, among different cultivars [5][6][7][8][9][10]. In particular, variations in the amylose/amylopectin content of yam starches and their effect on starch properties and functionality were previously reported [9,[11][12].…”

Section: Introductionmentioning

confidence: 95%

Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro

Riley¹

2014

IJNFS

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Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated inJamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low-amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.

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Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced in the Ivory Coast

Cited by 74 publications

References 29 publications

Comparative characterization of some functional properties of flours of new plantain hybrids with the Orishele variety (Musa spp.) as control

Comparative characterization of some functional properties of flours of new plantain hybrids with the Orishele variety (Musa spp.) as control

Comportement hydrothermique des amidons de 4 variétés de manioc (Manihot esculenta Crantz) cultivées en Côte d’Ivoire

Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro

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