Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato

Okereke Goodluck Obioma; Igbabul Bibiana Doshima; Ikya Julius Kwagh-hal; Kanu Nkeiruka Ann; Damak Aaron Mutlong Amak

doi:doi:10.11648/j.wjfst.20220603.11

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Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato

Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak

Published in World Journal of Food Science and Technology (Volume 6, Issue 3)

Received: 10 May 2022 Accepted: 6 June 2022 Published: 28 July 2022

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Abstract

Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took lead-values in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.

Published in	World Journal of Food Science and Technology (Volume 6, Issue 3)
DOI	10.11648/j.wjfst.20220603.11
Page(s)	58-68
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Native and Modified Starches, White Yam, Trifoliate Yam, Sweet Potato, Acetylation, Heat Moisture Treatment, Proximate Composition, Pasting Properties

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Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak. (2022). Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World Journal of Food Science and Technology, 6(3), 58-68. https://doi.org/10.11648/j.wjfst.20220603.11

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Okereke Goodluck Obioma; Igbabul Bibiana Doshima; Ikya Julius Kwagh-hal; Kanu Nkeiruka Ann; Damak Aaron Mutlong Amak. Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World J. Food Sci. Technol. 2022, 6(3), 58-68. doi: 10.11648/j.wjfst.20220603.11

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Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak. Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World J Food Sci Technol. 2022;6(3):58-68. doi: 10.11648/j.wjfst.20220603.11

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@article{10.11648/j.wjfst.20220603.11,
  author = {Okereke Goodluck Obioma and Igbabul Bibiana Doshima and Ikya Julius Kwagh-hal and Kanu Nkeiruka Ann and Damak Aaron Mutlong Amak},
  title = {Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {58-68},
  doi = {10.11648/j.wjfst.20220603.11},
  url = {https://doi.org/10.11648/j.wjfst.20220603.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.11},
  abstract = {Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took lead-values in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.},
 year = {2022}
}

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TY  - JOUR
T1  - Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato
AU  - Okereke Goodluck Obioma
AU  - Igbabul Bibiana Doshima
AU  - Ikya Julius Kwagh-hal
AU  - Kanu Nkeiruka Ann
AU  - Damak Aaron Mutlong Amak
Y1  - 2022/07/28
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.11
DO  - 10.11648/j.wjfst.20220603.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 58
EP  - 68
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.11
AB  - Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took lead-values in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.
VL  - 6
IS  - 3
ER  -

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Okereke Goodluck Obioma

Department of Chemistry, Food Science and Technology, Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
Igbabul Bibiana Doshima

Department of Chemistry, Food Science and Technology, Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
Ikya Julius Kwagh-hal

Department of Chemistry, Food Science and Technology, Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
Kanu Nkeiruka Ann

National Root Crops Research Institute, Umudike, Nigeria
Damak Aaron Mutlong Amak

Department of Chemistry, Food Science and Technology, Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria

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Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak. (2022). Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World Journal of Food Science and Technology, 6(3), 58-68. https://doi.org/10.11648/j.wjfst.20220603.11

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Okereke Goodluck Obioma; Igbabul Bibiana Doshima; Ikya Julius Kwagh-hal; Kanu Nkeiruka Ann; Damak Aaron Mutlong Amak. Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World J. Food Sci. Technol. 2022, 6(3), 58-68. doi: 10.11648/j.wjfst.20220603.11

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AMA Style

Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak. Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World J Food Sci Technol. 2022;6(3):58-68. doi: 10.11648/j.wjfst.20220603.11

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@article{10.11648/j.wjfst.20220603.11,
  author = {Okereke Goodluck Obioma and Igbabul Bibiana Doshima and Ikya Julius Kwagh-hal and Kanu Nkeiruka Ann and Damak Aaron Mutlong Amak},
  title = {Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {58-68},
  doi = {10.11648/j.wjfst.20220603.11},
  url = {https://doi.org/10.11648/j.wjfst.20220603.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.11},
  abstract = {Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took lead-values in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.},
 year = {2022}
}

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TY  - JOUR
T1  - Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato
AU  - Okereke Goodluck Obioma
AU  - Igbabul Bibiana Doshima
AU  - Ikya Julius Kwagh-hal
AU  - Kanu Nkeiruka Ann
AU  - Damak Aaron Mutlong Amak
Y1  - 2022/07/28
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.11
DO  - 10.11648/j.wjfst.20220603.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 58
EP  - 68
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.11
AB  - Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took lead-values in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.
VL  - 6
IS  - 3
ER  -

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