Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes
- PDF / 536,900 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 26 Downloads / 232 Views
ORIGINAL ARTICLE
Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes Samson A. Oyeyinka1 • Eric O. Amonsou1
Revised: 3 March 2020 / Accepted: 2 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Amadumbe, commonly known as taro is a traditional southern African tuber crop. In this study, the effect of corm size: large, medium and small on composition and functional properties of amadumbe flours and starch isolates was determined. With the exception of iron and zinc, the basic chemical composition of amadumbe flours was not affected by differences in corms size. Amadumbe flours contained substantial amount of carbohydrates and limited contents of protein and fat. However, flours derived from large and small corms had iron contents (approx. 3 mg/100 g), which was 3 times that of medium corms. Large corms flour had the highest Zn content (2.6 mg/100 g). Amadumbe corms showed polygonal and small sized (1–5 lm) starch granules containing varying levels of amylose (13–16%). Starch isolates showed reflective peaks at 15° (2h) and doublet at 17° and 18° typical of A-type starches. Peak viscosity, gelatinisation temperatures and final peak viscosity significantly varied among amadumbe corm types possibly due to variation in amylose contents. Flour mineral content, starch amylose and functionality differ with corm types. Keywords Amadumbe Taro Starch Flour Corm size Functionality
& Eric O. Amonsou [email protected] 1
Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa
Introduction Amadumbe (Colocasia esculenta), commonly known as taro, is an underutilised tuber in Southern Africa (Naidoo et al. 2015). In South Africa, amadumbe is mainly cultivated for subsistence (Naidoo et al. 2015). The corms are rich in starch, which may vary between 10 and 36%, depending on variety and growth location (Falade and Okafor 2013; Naidoo et al. 2015). Thus, amadumbe has potential as an alternative starch source to commercial starch sources such as maize and potato starches in various industrial applications. Nutritionally, amadumbe corm contains a water soluble mucilage (3–19%) (Jiang and Ramsden 1999; Njintang et al. 2014) and a high content of resistant starch (52–64%) (Naidoo et al. 2015). The high resistant starch content of amadumbe corm suggests it may be used in the development of low glycaemic food. Therefore, there is an opportunity for the commercialisation of locally grown crops such as amadumbe for the production of starch and flour for various industrial applications. Various factors including corm size and growing conditions may influence the composition of amadumbe flour and derived starch thereof (Tattiyakul et al. 2006). The influence of corms size on functionality of amadumbe grown at the same location was previously reported by Falade and Okafor (2013). According to these authors, starch extracted from large taro corms showed high swelling power, s
Data Loading...
