Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties
The potential uses of starches and flours depend on their physicochemical and functional properties. The chemical composition, functional and pasting properties of starch and flours obtained from some newly developed yam varieties from the Crops Research Institute (CRI), Ghana were evaluated, and co...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/120532 |
| _version_ | 1855527708298051584 |
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| author | Effah-Manu, L. Wireko-Manu, F.D. Agbenorhevi, J.K. Maziya-Dixon, Busie Oduro, I. |
| author_browse | Agbenorhevi, J.K. Effah-Manu, L. Maziya-Dixon, Busie Oduro, I. Wireko-Manu, F.D. |
| author_facet | Effah-Manu, L. Wireko-Manu, F.D. Agbenorhevi, J.K. Maziya-Dixon, Busie Oduro, I. |
| author_sort | Effah-Manu, L. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The potential uses of starches and flours depend on their physicochemical and functional properties. The chemical composition, functional and pasting properties of starch and flours obtained from some newly developed yam varieties from the Crops Research Institute (CRI), Ghana were evaluated, and compared with the existing local varieties. The results showed that the physicochemical and functional properties varied among the varieties studied. The CRI varieties were grouped in a principal component analysis as moisture (afase pa), amylose content (ahodenfo, soanyinto, afase biri), high starch content, bulk density and water absorption capacity (kukrupa, Mankrong pona, CRI pona). Starch pasting characteristics showed that Mankrong pona, CRI pona and afase pa exhibited stable pastes whereas afase biri, Mankrong pona and, afase soanyinto could be utilized for high-temperature processing. Overall, the new CRI varieties showed considerable functionalities that could be explored for potential food and industrial applications as compared to the existing local varieties. |
| format | Journal Article |
| id | CGSpace120532 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1205322025-11-11T10:30:56Z Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties Effah-Manu, L. Wireko-Manu, F.D. Agbenorhevi, J.K. Maziya-Dixon, Busie Oduro, I. yams flours starch chemicophysical properties properties The potential uses of starches and flours depend on their physicochemical and functional properties. The chemical composition, functional and pasting properties of starch and flours obtained from some newly developed yam varieties from the Crops Research Institute (CRI), Ghana were evaluated, and compared with the existing local varieties. The results showed that the physicochemical and functional properties varied among the varieties studied. The CRI varieties were grouped in a principal component analysis as moisture (afase pa), amylose content (ahodenfo, soanyinto, afase biri), high starch content, bulk density and water absorption capacity (kukrupa, Mankrong pona, CRI pona). Starch pasting characteristics showed that Mankrong pona, CRI pona and afase pa exhibited stable pastes whereas afase biri, Mankrong pona and, afase soanyinto could be utilized for high-temperature processing. Overall, the new CRI varieties showed considerable functionalities that could be explored for potential food and industrial applications as compared to the existing local varieties. 2022-12-31 2022-08-15T09:39:58Z 2022-08-15T09:39:58Z Journal Article https://hdl.handle.net/10568/120532 en Open Access application/pdf Informa UK Limited Effah-Manu, L., Wireko-Manu, F.D., Agbenorhevi, J.K., Maziya-Dixon, B. & Oduro, I. (2022). Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties. CyTA-Journal of Food, 20(1), 120-127. |
| spellingShingle | yams flours starch chemicophysical properties properties Effah-Manu, L. Wireko-Manu, F.D. Agbenorhevi, J.K. Maziya-Dixon, Busie Oduro, I. Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties |
| title | Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties |
| title_full | Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties |
| title_fullStr | Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties |
| title_full_unstemmed | Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties |
| title_short | Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties |
| title_sort | chemical functional and pasting properties of starches and flours from new yam compared to local varieties |
| topic | yams flours starch chemicophysical properties properties |
| url | https://hdl.handle.net/10568/120532 |
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