Olukayode Adediran OKUNADE, Olanrewaju ARİNOLA

Physicochemical Properties of Native and Heat Moisture Treated Starches of White and Red Cocoyam (Colocasia esculenta) Varieties

White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.

PDF

___

Adebowale KO, Olu-Owolabi BI, Olayinka OO, Lawal OS. 2005. Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch. African Journal of Biotechnology 4 (9): 928-933

AOAC. 2005. Official Methods of Analysis of the Association of Analytical Chemists 18th edition. Association of Analytical Chemists, Washington D. C, USA

Aprianita A, Vasiljevic T, Bannikova A, Kasapi,s S. 2014. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots. Journal of Food Science and Technology 51(12): 3669–3679

Arinola SO, Ogunbusola EM, Adebayo SF. 2016. Effect of Drying Methods on the Chemical, Pasting and Functional Properties of Unripe Plantain (Musa paradisiaca) Flour. British Journal of Applied Science & Technology 14(3): 1-7

Arns B, Bartz J, Radunz M, do Evangelho JA, Pinto VZ, Zavareze ER, Dias ARG. 2015. Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch. LWT - Food Science and Technology 60 (2015): 708 – 713

Awokoya KN, Moronkola BA, Tovide OO. 2012. Characterization of starches from red cocoyam (Colocasia esculenta) and white cocoyam (Colocasia antiquorum) cormels. Food Science and Quality Management, 5: 27 – 35

Chung HJ, Liu Q, Hoover R. 2009. Impact of annealing and heatmoisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers, 75: 436 - 447

Collado LS, Mabesa LB, Oates CG, Corke H. 2001. Bihontype noodles from heat moisture treated sweet potato starch. Journal of Food Science, 66: 604–609

Gbadamosi SO, Oladeji BS. 2013. Comparative studies of the functional and physico-chemical properties of isolated Cassava, Cocoyam and Breadfruit starches. International Food Research Journal, 20(5): 2273 - 2277

Himeda, M, Yanou NN, Nguimbou RM, Gaiani C, Scher J, Facho JB, Mbofung CMF. 2012. Physicochemical, rheological and thermal properties of taro (Colocassia esculenta) starch harvested at different maturity stages. International Journal of Biosciences (IJB), 2(3): 14-27

Igathinathane C, Jaya ST, Sokhansanj S, Bi X, Lim CJ, Melin S, Mohammad E. 2010. Simple and inexpensive method of wood pellets macro-porosity measurement. Bioresource Technology, 101(16): 6528–6537

Igbabul BD, Amove J, Twadue I. 2014. Effect of fermentation on the proximate composition, antinutritional factors and functional properties of cocoyam (Colocasia esculenta) flour. African Journal of Food Science and Technology 5 (3): 67 – 74

Kaur M, Oberoi DPS, Sogi DS, Gill BS. 2011. Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources. Food Science and Technology, 48(4): 460–465

Klein B, Pinto VZ, Vanier NL, Zavareze ER, Colussi R., Evangelho JA, Gutkoski LC, Diasa ARG. 2013. Effect of single and dual heat–moisture treatments on properties of rice, cassava, and pinhao starches. Carbohydrate Polymers 98: 1578 – 1584

Lan H, Hoover R, Jayakody L, Liu Q, Donner E, Baga M, Asare EK., Hucl P, Chibbar RN. 2008. Impact of annealing on the molecular structure and physicochemical properties of normal,waxy and high amylose bread wheat starches. Food Chemistry, 111(3): 663–675

Lu T-J, Lin J-H, Chen J-C, Chang Y-H. 2008. Characteristics of taro (Colocasia esculenta) starches planted in different seasons and their relations to the molecular structure of starch. Journal of Agricultural and Food Chemistry, 56, 2208–2215

Mirmoghtadaie L, Kadivar M, Shahedi M. 2009. Effects of crosslinking and acetylation on oat starch properties. Food Chemistry, 116: 709–713

Mpotokwane SM, Gaditlhatlhelwe E, Sebaka A, Jideani VA. 2008. Physical properties of bambara groundnuts from Botswana. Journal of Food Engineering, 89: 93 – 98

Nadir AS, Helmy IMF, Nahed MA, Wafaa MM, Ramadan M.T. 2015. Modification of Potato Starch by Some Different Physical Methods and Utilization in Cookies Production. International Journal of Current Microbiology and Applied Science 4 (10): 556 -569

Obiegbuna JE, Ishiwu CN, Akubor PI, Igwe EC. 2014. Effect of processing and storage relative humidity on selected functional properties of cocoyam (Colocasia esculenta) corm flour. Food Science and Quality Management 28: 19 – 28

Oke MO, Awonorin SO, Workneh TS. 2013. Effect of varieties on physicochemical and pasting characteristics of water yam flours and starches. African Journal of Biotechnology, 12(11): 1250 – 1256

Olayinka OO, Adebowale KO, Olu-Owolabi BI. 2007. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloids, 2007. doi:10.1016/j.foodhyd.2006.11.004

Onitilo MO, Sanni LO, Daniel I, Maziya-Dixon B, Dixon A. 2007. Physicochemical and functional properties of native starches from cassava varieties in southwest Nigeria. Journal of Food, Agriculture and Environment 5 (3 & 4): 108 – 114

Onwuka GI. 2005. Food Analysis and Instrumentation; Theory & Practice. Lagos, Nigeria: Naphthali Prints, (Chapter 10)

Pinto VZ, Vanier NL, Deon VG, Moomand K, El Halal SLM, Zavareze ER, Lim L, Dias ARG. 2015. Effects of single and dual physical modifications on pinhao starch. Food Chemistry 187 2015: 98–105

Sanni LO, Kosoko SB, Adebowale AA, Adeoye RJ. 2004. The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties. 7(2): 229–237

Sathe SK, Desphande SS, Salunkhe DK. 1982. Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. Journal of Food Science, 47: 491-497

Tester RF, Morrison WR. 1990. Swelling and gelatinization of cereal starches: Effects of amylopectin, amylose and lipids. Cereal Chemistry, 67: 551-557

Xie Y, Yan M, Yuan S, Sun S, Huo Q. 2013. Effect of microwave treatment on the physicochemical properties of potato starch Granules. Chemistry Central Journal, 7(113): 1-7

Zavareze ER, Dias ARG. 2011. Impact of heat–moisture treatment andannealing in starches: A review. Carbohydrate Polymers, 83: 317–328