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Isolation and Properties of Starch from Wild Yam from Zimbabwe
Author(s) -
Nkala D.,
Sibanda S.,
Tomasik P.,
Palasiński M.
Publication year - 1994
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19940460303
Subject(s) - amylose , dioscorea , starch , chemistry , botany , water soluble , food science , horticulture , biology , organic chemistry , medicine , alternative medicine , pathology
Wild Yam ( Dioscorea dumetorum ) was collected during the wet as well as dry season in the bush of Zimbabwe. Starch from its tubers was isolated in behavioral conditions and properties were determined such as size of granules, content of water, amylose, phosphorus, proteins and lipids, characteristics of gelation of its gels and thermal properties (TG, DTG, DTA).