Structural and Physicochemical Characteristics of Six Edible Tubers Cultivated in Benin City, Nigeria
http://www.doi.org/10.26538/tjnpr/v6i9.24
Keywords:
Physicochemical analysis, Colocasia, Proximate-analysis, Edible tubers, DioscoreaAbstract
Quality tubers are required for industrial processes and their physicochemical contents vary from one region to another. This work determined the physicochemical differences of starch in six species of edible tubers (Dioscorea alata, Dioscorea bulbifera, Dioscorea cayenensis, Dioscorea rotunda, Manihot esculenta and Colocasia esculenta) harvested in Benin City, Nigeria from September-November, 2021, as potential sources of dietary substances and for industrial use. Methods for analysis were as described in the Official Methods of the Association of Analytical Chemists. The texture solution of Dioscorea cayenensis and Colocasia esculenta
were opaque while the others were transparent and clear. Ash content were Dioscorea cayenensis (0.23±0.02%), Colocasia esculenta (0.19±0.01%), and Dioscorea alata (0.13±0.02%). The moisture content was Dioscorea alata (10.0±2.0%) while Dioscorea cayenensis (5.00±0.5%) the least. Crude protein was Dioscorea cayenensis (0.21±0.05) and least in Dioscorea alata (0.07±0.02%). Lipid was Dioscorea alata (0.22±0.03%) and least in Dioscorea cayenensis Dioscorea bulbifera (0.12±0.02%). Phosphorous was highest in
Dioscorea cayenensis (0.025±0.05%) and least in Manihot esculenta (0.008±0.04%). Amylose values were Dioscorea bulbifera (21.8±4.37%), Dioscorea Dcayenensis (30.9±2.26%), Dioscorea rotunda (29.8±3.41%), Dioscorea alata (24.6±1.04%), Manihot esculenta
(20.5±2.50%), and Colocasia esculenta (20.0±2.05%), The viscosity was Colocasia esculenta (0.800±0.04) and least in Dioscorea bulbifera (0.200±0.01). The density (0.99) was approximately the same. The pH was acidic except for Dioscorea alata (7.00±1.0). The water
binding capacity (WBC) was highest in Dioscorea cayenensis (1.15±0.09) and least in Dioscorea rotunda (0.90±0.25). The characteristics of these edible starches would enhance their industrial uses as well as improve their nutritional values to man.
References
Ukom AN, Ojimelukwe PC, Emetole JM. Physicochemical and functional properties of starch from under-utilized yam (Dioscorea spp.) and cocoyam (Xanthosoma maffa (Scoth))tubers of Southeast Nigeria. Starch. 2016; 6(8):410–415.
Javed S, Oise IE, Nahar L, Ismail FMD, Mahmood Z, SarkerSD. Isolation, identification and antiproliferative activity of triterpenes from the genus Monotheca A. DC. Rec. Nat. Prod. 2016; 10(6):782-787.
Onyije FM, Zenebo VC, Bankole JK, Digban AK, Avwioro OG. Unaltered Stroma and Parenchyma in Low Dose Administration of Carica papaya Leaf on Vital Organs of Rat Models. J Interdiscip Histopathol. 2016; 4(1):17-22.
Oyinbo A. Charles, IS Patrick, Avwioro O Godwin. Jobelyn®. Supplement Lowered Neuronal Degeneration: Significance of Altered p53 and ɤ-Enolase Protein Expressions in Prefrontal Cortex of Rat Exposed to Ethanol. Ann Neurosci. 2016; 23(3):139-148.
Fowotade AA, Fowotade A, Enaibe BU, Avwioro OG. Evaluating Toxicity Profile of Garlic (Allium sativum) on the Liver, Kidney and Heart Using istar Rat Model. Int J Trop Dis Health. 2017; 26(2):1-12.
Xu J, Blennow A, Li X, Chen L, Liu X. Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydr Polym. 2020; 229(1):115481.
Shao YL, Mao LC, Guan WL, Wei XB, Yang YJ, Xu FC, Li Y, Jiang QJ. Physicochemical and structural properties of lowamylose Chinese yam (Dioscorea opposita Thunb) starches. Int J Biol Macromol. 2020; 16(4):427–433.
Cornejo-Ramírez YI, Martínez-Cruz O, Del Toro-Sánchez CL, Wong Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ. The structural characteristics of starches and their functional properties CyTA – J Food. 2018; 16(1):1003-1017.
Sobukola OP, Babajide JM, Ogunsade O. Effect of brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta. J. Food Process. Preserv.2013; 37(5):734-743.
Chen HM, Hu Z, Liu DL, Li CF, Liu SX. Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study. Mol. 2019; 24(16):2973.
Nindjina C, Amani GN, Sindic M. Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydr. Polym. 2011; 86(4):1637–1645.
Fu RHY, Kikuno H, Maruyama M. Research on yam production, marketing and consumption of Nupe farmers of Niger State, central Nigeria. Afr J Agric Res. 2011; 6(23):5301-5313.
Nadia J, Bronlund J, Singh RP, Singh H, Bornhorst GM. Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Comprehensive Reviews In Food Sci. Food Saf. 2021; 20(3):2660-2698.
Zou J, Li Y, Su X, Wang F, Li Q, Xia H. Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study. Mol. 2022; 27(7):2254
Amani NG, Kamenan A, Rolland-Sabaté A, Colonna P. Stability of yam starch gels during processing. Afr. J. Biotechnol. 2005; 4 (1):94-101.
Jiang Q, Gao W, Shi YL, Wang H. Physicochemical properties and in vitro digestion of starches from different Dioscorea plants. Food Hydrocoll, 2013; 32(2):432–439.
Cornejo-Ramírez yl, Martínez-Cruz O, Del Toro-Sánchez CL, Wong-Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ. The structural characteristics of starches and their functional properties. CyTA – J. Food, 2018; 16(1):1003-1017.
AOAC. Official Methods of Analysis of the Association of Analytical Chemists. (19th ed.). Gaithersburg, USA: Association of Analytical Chemists. 2010.
Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B. Functional and physicochemical properties of flours and starches from different tuber crops. Int J Biol Macromol.,2020; 148(1):324- 332.
Ibitoye, AA. Laboratory Manual on Basic Methods in Plant Analysis. (1st ed.). Nigeria: Concept IT and Educational Consults; 2005; 2-3p.
Olomu JM. Monogastric Animal Nutrition. Principles and Practical (2nd ed.). Benin City. Nigeria: St Jackson publishing; 2011; 48-62p.
Schmitz CS, de Simas KN, Joao JJ, de Mello Castanho Amboni RD, Amante ER. Cassava starch functional properties byetherification-hydroxypropylation. Int J Food Sci Tech. 2006; 41(6):681-687.
Sahore DA, Amani NG, Kamenan A . ecies (Dioscorea) from Cote D’ivoire forest zone. Medwell Agric. J. 2007; 2(3):441– 446.
Rolland-Sabate, A. Amani NG, Dufour D, Guilois S, Colonna, P. Macromolecular characteristics of ten yam (Dioscorea spp.) starches. J Sci Food Agric. 2003; 83(9):927–93.
Tanimola AR, Otegbayo BO, Akinoso R. Physicochemical properties of yam starches from fifty-five lines of Dioscorea species. Food Res. 2022; 6(3):49–61.
Fauziah S and Mas’udah H. Study on The Starch Granules Morphology of Local Varieties of Dioscorea hispida and Dioscorea alata’. J. Trop. Life Sci. 2016; 6(1):47–52.
Lingjie Zeng, Chengci Chen. Simultaneous estimation of amylose, resistant, and digestible starch in pea flour by visible and near-infrared reflectance spectroscopy, Int. J. Food Prop. 2018; 21(1):1129-1137.
Peroni FHG, Rocha TS, Franco CML. Some Structural and Physicochemical Characteristics of Tuber and Root Starches. Food Sci Technol Int. 2006; 12(6):505-513.
Awolu OO and Olofinlae S J. Physico-chemical, functional and pasting properties of native and chemically modified water yam (Dioscorea alata) starch and production of water yam starch-based yoghurt. Starch-Starke 2016; 68(10):719– 726.
Zhang L, Liu P, Wang Y, Gao W. Study on physico-chemical properties of dialdehyde yam starch with different aldehyde group contents. Thermochim Acta, 2011; 512(1-2):196–201.
Alamu EO, Maziya-Dixon B, Okonkwo CC, Roberts A. (2014). Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria. Afr J Food Sci. 2014; 8(7):402-409.
Ezeocha VC, Nwankwo IIM, Ezebuiro VN. Evaluation of the Chemical, Functional and Sensory Properties of Pre-release White Yam (Dioscorea rotundata) Genotypes in Umudike, Southeast, Nigeria. Br. Biotechnol J. 2015; 9(4):1-7.
Olugbenga Olufemi Awolu, Modupe E Ojewumi, John Isa, Deborah O. Ojo, Hellen I. Olofin & Stella O. Jegede | Fatih Yildiz (Reviewing Editor) Comparative analyses of functional, pasting and morphological characteristics of native and modified tigernut starches with their blends, Cogent Food Agric. 2017; 3(1):3052-3060.
Tetchi FA, Rolland-Sabate A, Amani GN, Colonna P. Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced in the Ivory Coast. J. Sci. Food Agric. 2007; 87(10): 1906–1916.
Vasconcelos LM, Brito AC, Carmo CD, Oliveira PHGA, Oliveira EJ. Phenotypic diversity of starch granules in cassava germplasm. Genet Mol Res. 2017; 16(2):1-15.
Tortoe C, Dowuona S, Akonor PT, Dziedzoave NT. Examining the physicochemical, functional and rheological properties in flours of farmers’ 7 key yam (Dioscorea spp.) varieties in Ghana to enhance yam production. Cogent food Agric. 2017; 3(1):1371564
Mahmood T, Turner MA, Stoddard FL. Comparison of methods for colorimetric amylose determination in cereal grains. Starch‐Stärke, 2007; 59(8):357-365.
Donaldben NS, Tanko OO, Hussaina TO. Physico-chemical Properties of Starches from Two Varieties of Sweet Potato and Yam Tubers Available in Nigeria. Asian J Agric Food Sci. 2020; 14(4):28-38.
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
