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Vol.3 , No. 1, Publication Date: Jan. 30, 2016, Page: 1-7
 were analysed and compared in terms of their physicochemical and functional properties. The results of the proximate analysis showed that, the starch extract had relatively low values for fat (1.59%), protein (0.00%), fat (0.31±0.29%), and ash (0.19±0.83%) as compared to the aerial yam flour, positioning it to exhibit good solubility and swelling properties. This assertion was buttressed by the fact that, the starch extract had significantly higher (p<0.05) values for Solubility (24.35±0.40%) and Swelling Power (8.19±0.21%) than the flour. The values obtained for the pasting characteristics of both samples indicated that, the starch extract generally had better Pasting Temperature (78.8°C), Pasting Time (19.25 min), Peak Viscosity (597 BU), Final Viscosity (198 BU), Holding Strength (594 BU), Break down Viscosity (113 BU), and Setback Viscosity (−284 BU) than that of the flour. In terms of colour, the starch extract again had better values for L* (81.20±1.09), a* (−0.59±0.02), and b* (+13.04±0.88). The pasting characteristics of the flour sample was better than that of the starch extract as it had lower amylose (30.00) content but a higher amylopectin (70.00) content. It can therefore be concluded that, the two samples could be used for different products based on the desired characteristics intended to be achieved.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Rita E. Sanful, School of Applied Science and Arts, Cape Coast Polytechnic, Cape Coast, Ghana. |
| [2] | Felix N. Engmann, School of Applied Sciences, Kumasi Polytechnic, Kumasi, Ghana. |
In this work, starch extract and the flour of Dioscorea bulbifera (aerial yam) were analysed and compared in terms of their physicochemical and functional properties. The results of the proximate analysis showed that, the starch extract had relatively low values for fat (1.59%), protein (0.00%), fat (0.31±0.29%), and ash (0.19±0.83%) as compared to the aerial yam flour, positioning it to exhibit good solubility and swelling properties. This assertion was buttressed by the fact that, the starch extract had significantly higher (p<0.05) values for Solubility (24.35±0.40%) and Swelling Power (8.19±0.21%) than the flour. The values obtained for the pasting characteristics of both samples indicated that, the starch extract generally had better Pasting Temperature (78.8°C), Pasting Time (19.25 min), Peak Viscosity (597 BU), Final Viscosity (198 BU), Holding Strength (594 BU), Break down Viscosity (113 BU), and Setback Viscosity (−284 BU) than that of the flour. In terms of colour, the starch extract again had better values for L* (81.20±1.09), a* (−0.59±0.02), and b* (+13.04±0.88). The pasting characteristics of the flour sample was better than that of the starch extract as it had lower amylose (30.00) content but a higher amylopectin (70.00) content. It can therefore be concluded that, the two samples could be used for different products based on the desired characteristics intended to be achieved.
Keywords
Amylose, Dioscorea bulbifera, Proximate Analysis, Water Binding Capacity, Swelling Power, Solubility
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