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VOL. 11, ISSUE 2 (2026)
Functional and textural properties of native and modified selected tropical root and tuber starches
Authors
Ifediba D I, Owuamanam C I, Omeire G C, Nwakudu A A
Abstract
Native starch was extracted from selected
tropical root and tuber crops, namely cassava (Manihot esculantum TME
419), white Guinea yam (Dioscorea rotundata Poir.) and sweet potato (Ipomoeo
batatas Lam.). The extracted starches were respectively chemically modified
by acetylation, acid hydrolysis and oxidation using similar protocol. The
starch samples were analyzed for functional and textural properties which are
important indicators of starch commercial viability. There was significant
(p<0.05) difference in the functional parameters of the native and modified
starches. Acetylation generally increased the bulk density and water absorption
capacities of the starch while acid hydrolysis decreased same. Modification had
limited effect on the oil absorption capacity of native starches, while acid
hydrolysis increased the water binding capacity and solubility more than
acetylation and oxidation, while acetylation increased the swelling power more
substantially. The pH of the starch samples were within the medium acity range.
There was significant (p<0.05) difference in the textural property of starch
samples with acid hydrolysis reducing the values to indictable minimal. The
hardness, springiness and cohesiveness of samples were influenced by starch
botanical source as evidenced in the dissimilar outcome of each treatment
method. Modification generally reduced gumminess of the native starches, while
oxidation improved their chewiness, resilience and adhesiveness more than
oxidation and acid hydrolysis. Overall, modification, especially acetylation of
starch, impacted positively on the functional and textural properties of the
root and tuber starches under consideration.
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Pages:320-328
How to cite this article:
Ifediba D I, Owuamanam C I, Omeire G C, Nwakudu A A "Functional and textural properties of native and modified selected tropical root and tuber starches". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 320-328
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