Department of Food Technology, Akanu Ibiam Federal Polytechnic Unwana, Afikpo, Ebonyi State, Nigeria, P.O. Box 1007.
World Journal of Advanced Research and Reviews, 2023, 20(03), 1387–1394
Article DOI: 10.30574/wjarr.2023.20.3.2568
DOI url: https://doi.org/10.30574/wjarr.2023.20.3.2568
Received on 06 November 2023; revised on 18 December 2023; accepted on 20 December 2023
Aerial yam(Dioscorea bulbifera),cocoyam(Xanthosoma robustum) and water yam (Dioscorea alata) were analyzed for their starch contents using in vitro method after subjecting them to four pre-processing operations of boiling, sprouting, frying, roasting and a set was left untreated. Boiled Cocoyam (Xanthosoma robustum) was significantly(p<0.05)different in total starch contents(58.50%) and rapidly digestible starch (55.88%) when compared to all the samples while among the processing operations, boiling as a treatment was significantly (p<0.05) different from sprouting, frying, roasting as well as the untreated.
Yam species; Starch contents; Digestible starch; Pre-processing operations; Dioscorea bulbifera; Xanthosoma robustum; Dioscorea alata; Untreated yam flour.
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Rachel Nnenna Orji. Profiling the In vitro starch contents of some underutilized tubers flours as affected by some pre-processing operations. World Journal of Advanced Research and Reviews, 2023, 20(03), 1387–1394. Article DOI: https://doi.org/10.30574/wjarr.2023.20.3.2568
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