Comparative Study on the Functional, Pasting and Physicochemical Properties of Native and Pregelatinized Cocoyam Starch (Xanthosoma sagittifolium)
DOI:
https://doi.org/10.54536/ajfst.v4i1.3889Keywords:
Cocoyam, Modification, Pregelatinization, Pasting, StarchAbstract
This study sought to extract and modify cocoyam starch for industrial use, as it is an underutilized tuber in Nigeria. Pregelatinization was employed to change cocoyam starch, and the functional, physicochemical, and pasting properties and proximate composition were evaluated using standard methods. The results show that pregelatinization improved the starch’s water absorption capacity (164.333-249.333%), oil absorption capacity (97-106.333%), bulk density (0732-0769g/ml), and solubility index (8.667-14.667%), but swelling power dropped (9.553-7.147g.g-1). Native cocoyam starch had the lowest gelation capacity (8%), while pregelatinized cocoyam starch had a gelation capacity of 6%. Native cocoyam starch outperformed pregelatinized cocoyam starch in terms of peak viscosity (3724.5-944.5 RVU), trough viscosity (3041-822 RVU), breakdown viscosity (683.5-162.5 RVU), and final viscosity (5516.5-1923 RVU). After pregelatinization, cocoyam starch had a higher pasting temperature (83.05-84.4oC) and peak time (5.03-7.0 min). The proximate composition indicates a small increase in carbohydrate and protein concentrations while moisture levels fall.
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