CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF STARCH EXTRACTED FROM THREE VARIETIES OF YAM COMMERCIALLY AVAILABLE IN ILARO METROPOLIS

Makanjuola, Olakunle Moses and Makanjuola, John Olanrewaju (2019) CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF STARCH EXTRACTED FROM THREE VARIETIES OF YAM COMMERCIALLY AVAILABLE IN ILARO METROPOLIS. Global scientific journals, 7 (11). pp. 1166-1179. ISSN 2320-9186

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Abstract

This study evaluated the Chemical, Functional and Pasting properties of starch extracted from three varieties of yams using standard analytical methods. Analysis revealed that significant differences exists in Moisture content, Crude fat, Protein, Ash, Carbohydrate, energy as well as amylose. The moisture contents ranged from 5.16 – 7.81%; Protein varied from 5.25- 21.7%; pH ranged from 5.82- 7.48; Fibre ranged from 2.38-2.50%; Ash varied from 3.10-3.65%; Carbohydrate ranged from 64.73- 77.50%; Energy varied from 1514-1553Kcal/100g and Amylose content, ranged from 18.23-35.58 respectively. Also, functional properties showed significant difference (p≤0.5) among starch samples as the bulk densities, dispersibilities, water and oil absorption capacities, wettability and gelatinization temperature varied greatly. The peak viscosity ranged from 2492-5980 RVU; Trough viscosity varied between 2082 and 3472 RVU; Breakdown viscosity varied from 410-2308 RVU while the setback viscosity was from 261-3715 RVU. The peak time in minutes ranged from 4.93-7.00 minutes while pasting temperature varied from 81.65- 90.58 0C. However, knowledge on chemical, functional and pasting characteristics of starches from three varieties of yam as evaluated in this study can provide useful information to end users, both domestically and industrially.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	11 May 2020 18:46
Last Modified:	11 May 2020 18:46
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/59

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