Profiling the In vitro starch contents of some underutilized tubers flours as affected by some pre-processing operations.
Department of Food Technology, Akanu Ibiam Federal Polytechnic Unwana, Afikpo, Ebonyi State, Nigeria, P.O. Box 1007.
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(03), 1387–1394
Article DOI: 10.30574/wjarr.2023.20.3.2568
Publication history:
Received on 06 November 2023; revised on 18 December 2023; accepted on 20 December 2023
Abstract:
Aerial yam(Dioscorea bulbifera),cocoyam(Xanthosoma robustum) and water yam (Dioscorea alata) were analyzed for their starch contents using in vitro method after subjecting them to four pre-processing operations of boiling, sprouting, frying, roasting and a set was left untreated. Boiled Cocoyam (Xanthosoma robustum) was significantly(p<0.05)different in total starch contents(58.50%) and rapidly digestible starch (55.88%) when compared to all the samples while among the processing operations, boiling as a treatment was significantly (p<0.05) different from sprouting, frying, roasting as well as the untreated.
Keywords:
Yam species; Starch contents; Digestible starch; Pre-processing operations; Dioscorea bulbifera; Xanthosoma robustum; Dioscorea alata; Untreated yam flour.
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0