Title: Technical Sheet of Some Wild Yam (Dioscorea) Starch
Abstract:The morphological properties of starches, extracted from tuber of some wild yam species: Dioscorea praehensilis, Dioscorea hirtiflora. Dioscorea bulbifera (bulbil and tuber) Dioscorea multiflora, Dios...The morphological properties of starches, extracted from tuber of some wild yam species: Dioscorea praehensilis, Dioscorea hirtiflora. Dioscorea bulbifera (bulbil and tuber) Dioscorea multiflora, Dioscorea burkilliana, Dioscorea dumetorum and Dioscorea togoensis picked in the Ivory Coast forest zone, have been determined. The results showed a wide variety of starches from one species to another at the morphological level. The starches granules had different shapes: triangular, ellipsoidal triangular polyhedral ovo. The grain size varies from 0.83 µm to 90 µm. The distribution of starch granule sizes frequency depended on the species. It was great for Dioscorea burkilliana (11.5µm to 90μm) and small for Dioscorea dumetorum (0.83µm to 6.7µm) to know those of the wild species of yam can be registered in this dynamic of research. Many researchers studied the physicochemical properties of the yams in particular the properties of the starches of yam which constituted with the flours of yam the principal processed products of the yam ( 4 ) ( 11 ) ( 12 ) ( 13 ) ( 14 ). The different uses of yam showed its scientific value (2) and they justified the interest of the study of these species wild yam. This study also provided a source of information about the properties of starches that can be used for potential applications in industry. On the specific the species of wild yam Dioscorea praehensilis, Dioscorea hirtiflora, Dioscorea bulbifera (bulbil and tuber), Dioscorea burkilliana, Dioscorea togoensis, Dioscorea dumetorum and Dioscorea minutiflora commonly found in the forest in the Ivory Coast, are examined in relation to the morphology of their starches.Read More
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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Cited By Count: 3
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