Physicochemical and functional properties of starch from under-utilized yam (Dioscorea spp) and cocoyam (Xanthosoma maffa(Scoth)) tubers of Southeast Nigeria

Anthony N. Ukom, Philippa C. Ojimelukwe, John M. Emetole
  • Starch - Stärke, October 2015, Wiley
  • DOI: 10.1002/star.201500114

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.

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.


Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

The underutlized yam and cocoyam varieties studied will be better used for new product development when their starch properties are known

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The following have contributed to this page: Dr ANTHONY NWANKWO UKOM and Professor Philippa C OJIMELUKWE