Nature and functions of Yam and cococyam starches

What is it about?

This is a study of the nature and rheological properties of yam and cocoyam starches. it explains the behaviour of flours in food systems and provides a guide on the types of food systems the flour can be effectively used in. Starch granules from Xanthosoma maffa (6µm) are comparable to that of D.dumetorum (5µm) in terms of granule size, but are smaller than that of other yams (28 µm for Discorea bulbifera and 37.5 μm for D. cayenensis). X. maffa and D. dumetorum starches also have low amylose content (11.2 1nd 13% respectively) and low paste clarity (6% and 9.8% respectively). The tubers with small starch granule starches (X. maffa and D. dumetorum) would be more effective for the management of type 2 diabetes. The digestion of small starch granules takes a longer time than the digestion of large starch granules and the release of glucose from them into the blood is more gradual than large starch granules.

Featured Image

Photo by James Trenda on Unsplash

Photo by James Trenda on Unsplash

Why is it important?

The science and functional properties of starches reveal the rheological properties of flours as well as the type of food systems they will be used in. Starches account foe gelling properties, water absorption, stability, swelling characteristics and retrogradation characteristics of many food systems. There is therfeore the need to study starch properties of underutilized foods. This will help determine ther use in new food product development.

Perspectives