2013
DOI: 10.1002/star.201200263
|View full text |Cite
|
Sign up to set email alerts
|

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

Abstract: In Africa a variety of indigenous cereals, legumes and tubers are cultivated as starchy food crops. These include sorghum, millet species including pearl millet, finger millet, teff and white and black fonio, and African rice as cereals; cowpea, Bambara groundnut, African yambean and West African locust bean as legumes; and Zulu round potato and the Livingstone potato as tubers. Many of these plants are considered as 'lost crops of Africa'. This paper critically reviews the literature on the physical, chemical… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

2
43
0

Year Published

2014
2014
2021
2021

Publication Types

Select...
6

Relationship

1
5

Authors

Journals

citations
Cited by 66 publications
(45 citation statements)
references
References 73 publications
2
43
0
Order By: Relevance
“…Wild type A-type: Disc-shape (Ellis et al, 1998) B-type: lenticular (Ellis et al, 1998) A-type:10-25 (Ellis et al, 1998) B-type: 5 (Ellis et al, 1998) 0.7-1.2 (Morrison et al, 1984) 0.2-0.4 (Ellis et al, 1998) 19-22.1 (Ellis et al, 1998) 25.3-30.1 (Morrison et al, 1984) Waxy A-type:10-25 (Ellis et al, 1998) B-type: 5 (Ellis et al, 1998) 0.3-0.5 (Morrison et al, 1984) 0.06-0.15 (Ellis et al, 1998) 1.8-3.6 (Ellis et al, 1998) 2.1-8.3 (Morrison et al, 1984) High amylose A-type: 15-32 (Ellis et al, 1998) B-type :2-3 (Ellis et al, 1998) 1.0-1.7 (Morrison et al, 1984) 18.2-24.1 (Ellis et al, 1998) 38.4-44.1 (Morrison et al, 1984) Sorghum Wild type Polygonal, dented and round (Wankhede et al, 1989) 8-14,5 polygonal, 8-10 round (Wankhede et al, 1989) 0.8 (Emmambux & Taylor, 2013) 2.3 (Emmambux & Taylor, 2013) 23.7-27.6 (Boudries et al, 2009) 26-30/A (Boudries et al, 2009) Waxy Larger than normal sorghum (Lawal et al, 2011) 5-25 (Sang et al, 2008) < 0.3 (Sang et al, 2008) 3.5 (Sang et al, 2008) 0 (Sang et al, 2008) Heterowaxy 14 (Sang et al, 2008) …”
Section: Barleymentioning
confidence: 99%
See 1 more Smart Citation
“…Wild type A-type: Disc-shape (Ellis et al, 1998) B-type: lenticular (Ellis et al, 1998) A-type:10-25 (Ellis et al, 1998) B-type: 5 (Ellis et al, 1998) 0.7-1.2 (Morrison et al, 1984) 0.2-0.4 (Ellis et al, 1998) 19-22.1 (Ellis et al, 1998) 25.3-30.1 (Morrison et al, 1984) Waxy A-type:10-25 (Ellis et al, 1998) B-type: 5 (Ellis et al, 1998) 0.3-0.5 (Morrison et al, 1984) 0.06-0.15 (Ellis et al, 1998) 1.8-3.6 (Ellis et al, 1998) 2.1-8.3 (Morrison et al, 1984) High amylose A-type: 15-32 (Ellis et al, 1998) B-type :2-3 (Ellis et al, 1998) 1.0-1.7 (Morrison et al, 1984) 18.2-24.1 (Ellis et al, 1998) 38.4-44.1 (Morrison et al, 1984) Sorghum Wild type Polygonal, dented and round (Wankhede et al, 1989) 8-14,5 polygonal, 8-10 round (Wankhede et al, 1989) 0.8 (Emmambux & Taylor, 2013) 2.3 (Emmambux & Taylor, 2013) 23.7-27.6 (Boudries et al, 2009) 26-30/A (Boudries et al, 2009) Waxy Larger than normal sorghum (Lawal et al, 2011) 5-25 (Sang et al, 2008) < 0.3 (Sang et al, 2008) 3.5 (Sang et al, 2008) 0 (Sang et al, 2008) Heterowaxy 14 (Sang et al, 2008) …”
Section: Barleymentioning
confidence: 99%
“…Non-amylosic components such proteins, lipids and phosphate groups are also important differences in the characteristics of conventional and unconventional starches. Emmambux & Taylor (2013) studied the starch properties of cereals, legumes and tubers grown in Africa. The starch granules of certain cereals and beans possessed the common characteristics of small size, slightly porous surfaces and special paste properties, making them an interesting alternative for industry.…”
Section: Unconventional Starchesmentioning
confidence: 99%
“…Physically achieving this (through steeping) is not only cost effective, safe, relatively easy, but can also significantly improve the quality of sorghum starch and reduce antinutrients (Claver, Zhang, Li, Zhu, & Zhou, ). Sorghum starch has been reported to have similar properties as that of corn and a potentially good source of raw materials for a wide range of uses (Beta, Corke, & Taylor, ; Beta, Obilana, & Corke, ; Emmambux & Taylor, ; Singh, Sodhi, & Singh, ; Srichuwong et al., ).…”
Section: Introductionmentioning
confidence: 99%
“…has been reported to have similar properties as that of corn and a potentially good source of raw materials for a wide range of uses (Beta, Corke, & Taylor, 2000;Beta, Obilana, & Corke, 2001;Emmambux & Taylor, 2013;Singh, Sodhi, & Singh, 2010;Srichuwong et al, 2017).…”
mentioning
confidence: 97%
“…However, over time the rate of digestion of larger granules became more rapid. In certain cereal species, notably rice, teff and finger millet, some starch granules are compound, comprising a large structure of tightly packed small granules . With native (raw) compound granules, amylolysis is may be restricted due reduced capacity of the amylases to bind to the granule surface .…”
Section: Influence Of Cereal Grain Structure and Composition On Starcmentioning
confidence: 99%