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Effect of harvesting periods on the morphology and physico‐chemical properties of trifoliate yam starches
Author(s) -
Akinoso Rahman,
Abiodun Olufunmilola A.
Publication year - 2013
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.201200171
Subject(s) - starch , amylose , swelling , granule (geology) , chemistry , food science , materials science , composite material
Trifoliate yam starches from white and yellow cultivars were isolated and characterized by SEM, granule size analysis, pasting properties and swelling characteristics at different harvesting periods were studied. The starch yield ranged from 5.09 to 12.07%. White trifoliate yam had the highest starch yield at 9 months and this was significantly different ( p <0.05) from others. The scanning electron micrograph revealed the presence of smooth surface granules with polygonal granule size ranging from 2.58 to 3.58 µm in diameter. Amylose and starch contents ranged from 14.65 to 17.44% and 40.73 to 63.34%, respectively. Peak viscosity ranged from 199.77 to 373.71 RVU, holding strength from 77.68 to 167.84 RVU, breakdown 96.79 to 217.14 RVU, final viscosity 149.84 to 267.58 RVU, setback 50.34 to 112.27 RVU. White trifoliate yam starch at 7 months had the highest peak viscosity and breakdown but it exhibits high value in holding strength at 8 months. White trifoliate yam starch harvested at 10 months had the highest swelling power at 60 and 80°C while at 90°C, the highest value was recorded for starch at 11 months. The yellow starch at 10 months had higher swelling power at 90°C. Harvesting of trifoliate yam at different periods produced starches that can be used for different purposes.