Abstract
The recent increase in demand for starch in food applications necessitates establishing new starch sources to contribute to ever-increasing supply of starch to food industries. Underutilized Dioscorea villosa tuber starch was isolated and succilynated at 0, 3, 6, 9 and 12% (0-15% succinic anhydride: 75-100% starch) using standard procedures. Substitution degree, chemical composition, functional properties, anti-nutritional factors and pasting properties of the samples were determined using standard methods. Isolation and subsequent succilynation improved the wild yam starch quality and reduced its anti-nutritional factors. Succilynation at 9% had the best functional and pasting properties, therefore making it suitable as a potential emulsifier and stabilizer in food applications.
Presenters
Akeem Olayemi RajiSofiat Damilola Ismael
Maimuna Sani
Monsurat Oyewale Raji
Olubunmi Florence Adebayo
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