Properties of starches from cocoyam (Xanthosoma sagittifolium) tubers planted in different seasons

Lu, Ting‐Jang; Chen, Jia-Ci; Lin, Chia-Long; Chang, Yung‐Ho

doi:10.1016/j.foodchem.2004.05.048

Cited by 42 publications

(49 citation statements)

References 15 publications

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“…Breakdown increased with increase in fermentation period of the flour samples. The breakdown value reported in this study was, however, different from the results of a study on the properties of starches from cocoyam (Xanthosoma sagittifolium) tubers planted from different seasons, which reported the breakdown values of 126-186 and 232-840 cP for cocoyam starches [15]. The discrepancy indicated that breakdown value of cocoyam flour and starch varied with plant species.…”

Section: Pasting Propertiescontrasting

confidence: 99%

“…There were no significant differences (P ≤ 0.05) between the starch content of fermented and unfermented flours. Total starch content obtained in this study was close to the range (81.1-87.7%) reported by Lu et al [15] for cocoyam (Xanthosoma sagittifolium) starches. The amylose and amylopectin content of the 24 h and 48 h fermented flour were (15.44 and 15.52%) and (97.89 and 98.26%), respectively.…”

Section: Functional Propertiessupporting

confidence: 90%

“…Before evaluation of iodine affinity, the starch was thoroughly defatted for 48 h with 85% methanol by Soxhlet extraction and the samples were dried and pulverized to pass through a 45 µm mesh size sieve [15,16]. Water absorption capacity (WAC) was determined using the method of Mbofung et al [17].…”

Section: Determination Of Functional Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Oke

Bolarinwa

2012

ISRN Agronomy

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The effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour was evaluated. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 2-2.5 cm thickness, soaked in tap water and left to ferment for 24 h and 48 h. The fermented cocoyam was then drained, dried in cabinet dryer at 60• C for 24 h and milled. The flour samples were passed through a 45 µm mesh size sieve. Unfermented cocoyam flour was also produced and served as a control. Calcium oxalate and some physicochemical properties of flours from the fermented cocoyam were compared with the unfermented flour. Results showed that fermentation effected a significant reduction in oxalate level (58 to 65%) depending on the fermentation period. The amylose content was higher in 48 h fermented flour (55.52%) than in 24 h (54.55%). Pasting (gelatinization) temperature decreased, and water absorption capacity increased markedly due to fermentation.

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Section: Pasting Propertiescontrasting

confidence: 99%

Section: Functional Propertiessupporting

confidence: 90%

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Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Oke

Bolarinwa

2012

ISRN Agronomy

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“…This is interesting because it is well known that Flour with a lower peak viscosity has a lower thickening power than flour with a higher peak viscosity. Setback, defined as the difference between the breakdown viscosity and the viscosity at 50°C and determining the tendency of starch to retrogradation, was found to be lower than the value reported by Lu et al (2005). The peak time found in the present study is lower than those observed by Falade and Okafor (2013) who reported peak time of the cocoyam starches ranging from 4.55 min to 4.97 min.…”

Section: Viscositycontrasting

confidence: 81%

“…During the constant temperature (15 min at 95°C), the viscosity breakdown to 53.3 cP(Trough) corresponding to a loss of 13.7 cP (20.08%). The peak viscosity, the breakdown as well as the final viscosity of tabouchi flour were lower than those obtained by Lu et al (2005). This is interesting because it is well known that Flour with a lower peak viscosity has a lower thickening power than flour with a higher peak viscosity.…”

Section: Viscositymentioning

confidence: 62%