Physicochemical properties of five cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) starches

Falade, Kolawole O and Okafor, Chidinma A. (2013) Physicochemical properties of five cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) starches. Food Hydrocolloids, 30 (1). pp. 173-181.

Text Kolawole et al., 2013. Physicochemical properties of five cocoyam - Colocasia esculenta and Xanthosoma.pdf Download (264kB)

Abstract

Physicochemical properties of starches of five cocoyam cultivars were evaluated. CIE L* , a*, b* colour parameters of corm and starches were measured. Amylose, pasting and functional properties of the starches were investigated using colourimetric, Rapid Visco-Analyser and standard methods respectively. Cocoyam starches were white in colour as shown by L* (84.83e88.65), (þ0.01eþ1.19), and b* (þ15.33eþ16.54) values. Starch granule sizes varied significantly in length (6.47e13.63 mm) and width (5.36e8.45 mm), while amylose content ranged from 11.55% (NCe002) to 33.77% (NXs001). Peak (49.09e141.96 RVU), breakdown (49.09e141.96 RVU), final (189.79e327.42 RVU) viscosities, pasting temperature (84.53e88.75 C) and time (4.55e4.97 min) varied significantly (p < 0.05) among cultivars. Also, water absorption capacity (21e36%), pH (4.8e5.3), gelling point (60.5e69.5 C), foam capacity (4.46e18.28%), bulk density (0.14e1.15 g/mL) and swelling power (2.31e10.09) varied significantly (p < 0.05) among the cultivars. Average yield of the starches varied significantly from 10.03 (NCe001) to 18.61% (NXs001).

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Natural and Applied Sciences
Depositing User:	Cynthia Ugwuoti
Date Deposited:	03 Jun 2025 14:24
Last Modified:	04 Jun 2025 09:52
URI:	http://eprints.gouni.edu.ng/id/eprint/4744

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