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Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties

dc.contributor.authorEffah-Manu, L.
dc.contributor.authorWireko-Manu, F.D.
dc.contributor.authorAgbenorhevi, J.K.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorOduro, I.
dc.date.accessioned2022-08-15T09:41:08Z
dc.date.available2022-08-15T09:41:08Z
dc.date.issued2022
dc.identifier.citationEffah-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.
dc.identifier.issn1947-6337
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7640
dc.description.abstractThe 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.
dc.description.sponsorshipAFRICA YAM
dc.format.extent120-127
dc.language.isoen
dc.subjectYams
dc.subjectFlours
dc.subjectStarch
dc.subjectChemicophysical Properties
dc.subjectProperties
dc.titleChemical, functional and pasting properties of starches and flours from new yam compared to local varieties
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationKwame Nkrumah University of Science and Technology
cg.contributor.affiliationHo Technical University
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryGhana
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidEFFAHMANU:2022a
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectSocioeconomy
cg.iitasubjectValue Chains
cg.journalCyTA-Journal of Food
cg.notesOpen Access Article; Published online: 14 Jul 2022
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1080/19476337.2022.2093401
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue1
cg.identifier.volume20


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