Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationBowen Universityen
cg.contributor.affiliationAfrican Agricultural Technology Foundationen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.howPublishedFormally Publisheden
cg.isijournalISI Journalen
cg.issn1459-0255en
cg.journalJournal of Food, Agriculture and Environmenten
cg.reviewStatusPeer Reviewen
cg.subject.iitaFOOD SECURITYen
cg.subject.iitaYAMen
dc.contributor.authorOtegbayo, B.en
dc.contributor.authorBokanga, M.en
dc.contributor.authorAsiedu, Roberten
dc.date.accessioned2017-07-05T09:19:38Zen
dc.date.available2017-07-05T09:19:38Zen
dc.identifier.urihttps://hdl.handle.net/10568/82645
dc.titlePhysicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)en
dcterms.abstractYam (Dioscorea spp.) is the second most important root and tuber crop in Africa after cassava. This study was conducted to determine the relationship between physicochemical properties of yam starch (amylose and amylopectin, swelling, solubility and water binding capacity) and the textural quality (stretchability, cohesiveness, adhesiveness, hardness) of pounded yam, a major food product in West Africa. Yam starch was extracted from six tubers each of Dioscorea alata and D. rotundata and their physicochemical properties were determined by standard methods. Pounded yam was prepared from the same set of tubers. Textural quality evaluation was conducted on the pounded yam samples by sensory texture profiling. Data generated were evaluated by canonical correlation analysis. Results showed that D. rotundata with high swelling power, low amylose and water binding capacity gave pounded yam samples, which were cohesive, stretchable, moderately soft and less sticky compared to D. alata with high amylose, water binding capacity and low swelling power that gave pounded yam samples, which were very soft, unstretchable, sticky and incohesive. Canonical analysis showed significant associations (P<0.05) between the physicochemical properties and textural quality of pounded yam samples. These results from D. rotundata were further validated using eighteen other randomly selected yam varieties from this yam species. The reproducibility of physicochemical parameters for the assessment of food textural quality was established. Thus, they can serve as indicators of food textural quality in the selection of yam for food quality by breeders and processors.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationOtegbayo, B., Bokanga, M. & Asiedu, R. (2011). Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam). Journal of Food, Agriculture and Environment 9(1), 145-150.en
dcterms.extent145-150en
dcterms.issued2011-01
dcterms.languageen
dcterms.subjectyamsen
dcterms.subjectfood qualityen
dcterms.subjectphysicochemical propertiesen
dcterms.subjectdioscorea rotundadaen
dcterms.subjectdioscorea alataen
dcterms.subjectyam starchen
dcterms.subjectpounded yamen
dcterms.subjecttextural qualityen
dcterms.subjectcanonical correlationen
dcterms.typeJournal Article

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