Chemical and functional characterization of six varieties of macabo ( Xanthosoma sp ) starches

  • Dr. Aboubakar, Njintang Y. N, Mbofung C.M.F
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Mbofung C.M.F, D. A. N. Y. N. (2017). Chemical and functional characterization of six varieties of macabo ( Xanthosoma sp ) starches. Academy of Agriculture Journal, 2(08). https://doi.org/10.15520/aaj.v2i08.42
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Abstract

Much has been written over many decades about the structure and properties of starch. As technology develops the capacity to understand in more depth the structure of starch granules and how this complex organisation controls functionality develops in parallel. Products were characterized by their chemical and functional properties. DSC analysis for starch gelatinization indicated that the peak temperature of all samples ranged from 64.041 °Cto 67.679°C. Their enthalpy (∆H) varied from 45156.274 mW to 1236.676 mW . The granular size of the flour from 48 to 163µm. Results from colour evaluation showed that there was a slight variation in the lightness values among the samples as shown by L* values of 83.195–94.917. Narrow range of a* values (1.512–5.71), indicate that the samples KW2 (5.71) developed fairly uniform tinge of red colour.  When RIE (1.512) did not. Variations in granule (   4-400µm in diameter)  were distributed as a monomodal distribution. The sorption isotherms of taro flours showed higher mo in CE (0.24 % d.b). The characterization of the starch is achieved by the infrared spectrometry.

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