Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties

Figures & data

Table 1. Selected chemical characteristics of D. alata and D. rotundata yam varieties.

Tabla 1. Características químicas seleccionadas de las variedades de ñame D. alata y D. rotundata.

Sample	Species	Moisture of raw sample (%)	Starch content (%)	Amylose (%)	Amylopectin (%)
Akaba (L)	D. alata	66.00 ± 0.0^f	16.00 ± 0.02^c	17.98 ± 0.01^c	82.02 ± 0.01^a
Matches (L)	D. alata	70.82 ± 0.02^h	14.00 ± 0.05^b	18.07 ± 0.00^c	81.93 ± 0.00^a
CRI Afase ahodenfo	D. alata	72.45 ± 0.13^i	14.60 ± 0.1^b	20.79 ± 0.01^d	79.21 ± 0.01^a
CRI Afase pa	D. alata	68.02 ± 0.41^g	12.00 ± 0.03^a	13.70 ± 0.02^a	86.30 ± 0.02^c
CRI Afase soanyinto	D. alata	63.82 ± 0.09^e	17.00 ± 0.05^d	19.57 ± 0.01^d	80.43 ± 0.01^a
CRI Afase biri	D. alata	64.66 ± 0.30^e	14.80 ± 0.02^b	20.94 ± 0.01^d	79.06 ± 0.01^a
CRI Pona	D. rotundata	45.27 ± 0.06^a	17.00 ± 0.00^d	16.96 ± 0.00^b	83.04 ± 0.00^a,b
CRI Kukrupa	D. rotundata	50.82 ± 0.01^b	20.50 ± 0.07^f,g	14.43 ± 0.03^a	85.57 ± 0.03^c
CRI Mankrong pona	D. rotundata	55.10 ± 0.03^c	19.50 ± 0.10^f	16.97 ± 0.01^b	83.03 ± 0.01^a,b
Pona (L)	D. rotundata	56.41 ± 0.50^c	20.00 ± 0.09^f	17.90 ± 0.00^c	82.10 ± 0.00^a
Serwaa (L)	D. rotundata	60.32 ± 0.08^d	18.80 ± 0.03^e	16.14 ± 0.01^b	83.86 ± 0.01^a,b

The percent moisture, starch, amylose and amylopectin are represented. Mean values n = (3) with different superscripts in the same column are significantly different at p < .05. L = local variety; CRI = Crops Research Institute variety.

Se presentan los porcentajes de humedad, almidón, amilosa y amilopectina. Los valores medios (n = 3) con distintos superíndices en la misma columna son significativamente diferentes (p < .05). L = variedad local; CRI = variedad del Crops Research Institute.

Table 2. Functional properties of starch and flour from local and CRI yam varieties.

Tabla 2. Propiedades funcionales del almidón y la harina de las variedades de ñame locales y del CRI.

		Bulk density (g/cm^3)		WAC (%)		Swelling power (SP) (%)		Solubility index (%)
Sample	Species	Flour	Starch	Flour	Starch	Flour	Starch	Flour	Starch
Akaba (L)	D. alata	0.80 ± 0.01^a	0.96 ± 0.01^b	396.58 ± 0.3^f,g	246 ± 1.00^c	877 ± 0.03^a	887 ± 0.01^b,c	7.08 ± 0.02^a	0.96 ± 0.00^g
Matches (L)	D. alata	0.80 ± 0.01^a	0.89 ± 0.02^a	298.3 ± 1.90^b	230 ± 2.10^a	927 ± 0.01^c	844 ± 0.11^b	8.36 ± 0.01^c,d	1.40 ± 0.21^d
CRI afase ahodenfo	D. alata	0.75 ± 0.00^a	0.91 ± 0.10^a	385 ± 0.80^e	337 ± 0.84^b	965 ± 0.05^e	981 ± 0.24^e	9.55 ± 0.00^f	1.5 ± 0.00^d
CRI afase pa	D. alata	0.80 ± 1.2^a	0.90 ± 0.01^a	397.0 ± 0.33^f,g	329 ± 0.30^f	940 ± 0.02^d	822 ± 0.02^b	7.29 ± 0.02^b	1.28 ± 0.2^d
CRI afase soanyinto	D. alata	0.87 ± 0.02^a	1.13 ± 0.02^b	397.0 ± 2.00^f,g	360 ± 0.21^i	981 ± 0.01^f	824 ± 0.03^b	10.55 ± 0.01^g	1.80 ± 0.00^e
CRI afase biri	D. alata	0.79 ± 0.02^a	0.88 ± 0.00^a	377.0 ± 1.80^d	369 ± 0.28^j	950 ± 0.04^e	684 ± 0.02^a	8.16 ± 0.00^c	2.59 ± 0.00^f
CRI pona	D. rotundata	0.81 ± 0.9^a	0.95 ± 0.02^b	296.0 ± 0.50^a	250 ± 0.02^d	901 ± 0.02^b	922 ± 0.00^d	8.56 ± 0.00^d	1.22 ± 0.00^c,d
CRI kukrupa	D. rotundata	0.86 ± 0.63^b	0.87 ± 0.02^a	392.0 ± 0.70^f	368 ± 0.22^j	892 ± 0.06^a	880 ± 0.03^c	10.54 ± 0.02^g	1.08 ± 0.00^c
CRI Mankrong pona	D. rotundata	0.82 ± 0.5^a	0.91 ± 0.04^a	371.0 ± 0.35^d	355 ± 0.20^h	930 ± 0.1^c	853 ± 0.03^b	8.27 ± 0.01^c	0.16 ± 0.00^b
Pona (L)	D. rotundata	0.86 ± 0.02^b	0.89 ± 0.07^a	364.0 ± 0.22^c	325 ± 0.32^e	878 ± 0.05^a	845 ± 0.02^b	8.98 ± 0.00^e	0.02 ± 0.00^a
Serwaa (L)	D. rotundata	0.86 ± 0.08^b	0.91 ± 0.03^a	387.0 ± 0.30^e	350 ± 0.20^g	948 ± 0.03^d	804 ± 0.04^b	8.59 ± 0.00^d	0.85 ± 0.00^c

Functional properties of starches and flours are shown for each yam variety. WAC, water absorption capacity, Mean values (n = 2) with different superscripts in the same column are significantly different at P < .05. L-local variety; CRI- Crops Research Institute variety.

Se presentan las propiedades funcionales de los almidones y las harinas para cada variedad de ñame. WAC, capacidad de absorción de agua. Los valores medios (n = 2) con distintos superíndices en la misma columna son significativamente diferentes (P < .05). L- variedad local; CRI- variedad del Crops Research Institute.

Figure 1. Biplot of the principal component analysis (PCA) of chemical and functional properties of local (L) and CRI yam varieties.

Figura 1. Biplot del análisis de componentes principales (PCA) de las propiedades químicas y funcionales de las variedades de ñame locales (L) y del CRI.

Table 3. Starch pasting characteristics of D. alata and D. rotundata yam varieties.

Tabla 3. Características de pegado del almidón de las variedades de ñame D. alata y D. rotundata.

Variety	Species	PV (cP)	Trough (cP)	Breakdown (cP)	Final viscosity(cP)	Setback(cP)	Peak time(min)	Pasting temp. (^0C)
Akaba (L)	D. alata	2527 ± 1.00^a	2123 ± 0.05^a	404 ± 0.08^b	3024 ± 1.00^c	901 ± 1.00^i	5.13 ± 0.02^b	84.85^d ±0.09
Matches(L)	D. alata	3599 ± 0.09^g	2332 ± 0.01^b	228 ± 0.04^a	2560 ± 0.08^b	806 ± 0.01^h	9.13 ± 1.00^d	79.1 ±.08^b
CRI ahodenfo	D. alata	3099 ± 0.01^b	2933 ± 0.06^g	1411 ± 0.01^h	3411 ± 0.06^i	423 ± 0.03^c	4.73 ± 0.09^a	50.25 ± 0.01^a
CRI afase pa	D. alata	3542 ± 0.05^e	2738 ± 0.09^d	526 ± 0.04^e	3264 ± 1.00^f	361 ± 0.09^b	5.4 ± 0.02^b	83.2 ± 1.00^c
CRI soanyinto	D. alata	4399 ± 1.00^i	2787 ± 0.01^e	1628 ± 0.05^i	4415 ± 1.00^k	812 ± 0.01^g	4.8 ± 0.08^a	79.9 ± 0.03^b
CRI afase biri	D. alata	4017 ± 1.00^f	4394 ± 1.00^j	686 ± 0.05^f	3331 ± 0.06^g	1063 ± 0.01^j	5.73 ± 0.00^c	84.05 ± 0.07^d
CRI pona	D. rotundata	4393 ± 0.01^h	3025 ± 0.09^g	517 ± 0.01^d	3386 ± 0.08^h	361 ± 0.03^b	5.27 ± 0.06^b	83.2 ± 0.09^c
CRI kukrupa	D. rotundata	3317 ± 1.00^c	2614 ± 0.08^c	1783 ± 0.06^j	3255 ± 0.02^e	641 ± 1.00^f	4.67 ± 0.04^a	79.95 ± 1.00^b
CRI Mankrong pona	D. rotundata	3690 ± 1.00^g	2826 ± 0.01^f	864 ± 0.07^g	3690 ± 1.00^j	490 ± 0.03^d	5.28 ± 0.00^b	83.4 ± 0.01^b,c
Pona (L)	D. rotundata	3345 ± 0.01^d	3345 ± 0.05^h	498 ± 1.00^c	3086 ± 0.03^d	300 ± 0.09^a	5 ± 0.00^b	78.9 ± 0.07^b
Serwaa (L)	D. rotundata	4041 ± 0.01^f	4041 ± 0.00^i	1628 ± 1.00^k	2929 ± 0.06^a	516 ± 0.05^e	4.6 ± 1.00^a	84.1 ± 0.00^d

PV, peak viscosity, Mean values (n = 2) with different superscripts in the same column are significantly different at p < .05. L-local variety; CRI- Crops Research Institute variety.

PV, viscosidad máxima. Los valores medios (n = 2) con distintos superíndices en la misma columna son significativamente diferentes (p < .05). L- variedad local; CRI- variedad del Crops Research Institute.

Table 4. Flour pasting properties of D. alata and D. rotundata yam varieties.

Tabla 4. Propiedades de pegado de la harina de las variedades de ñame D. alata y D. rotundata.

Variety	Species	PV (cP)	Trough (cP)	Breakdown (cP)	Final viscosity (cP)	Setback (cP)	Peak time (min)	Pasting temp. (ºC)
Akaba (L)	D. alata	2120 ± 1.00^j	142 ± 0.03^i	2265 ± 0.09^i	2387 ± 0.00^i	287 ± 0.04^e	6.8 ± 0.09^b	86.5 ± 0.06^c
Matches (L)	D. alata	1958 ± 0.09^h	89 ± 1.00^g	2263 ± 0.05^i	2394 ± 0.09^j	394 ± 1.00^h	7 ± 0.01^b	84.85 ± 0.06^b
CRI ahodenfo	D. alata	1422 ± 0.06^e	52 ± 0.01^b	1555 ± 0.04^e	1845 ± 0.07^f	185 ± 1.00^d	6.9 ± 0.07^b	86.35 ± 0.02^c
CRI afase pa	D. alata	633 ± 0.01^a	74 ± 0.08^d	736 ± 0.00^a	277 ± 1.00^a	177 ± 0.08^b	7 ± 1.00^b	90.45 ± 0.05^c
CRI soanyinto	D. alata	1510 ± 0.09^g	70 ± 0.05^c	1626 ± 0.01^g	1806 ± 1.00^e	186 ± 0.05^d	7 ± 0.06^b	85.55 ± 0.02^c
CRI afase biri	D. alata	1272 ± 0.00^c	84 ± 0.08^f	1362 ± 0.06^b	1471 ± 1.00^d	171 ± 0.01^a	7 ± 0.00^b	85.65 ± 0.09^c
CRI pona	D. rotundata	1495 ± 1.00^f	88 ± 0.00^h	1594 ± 0.05^f	1837 ± 0.09^e,f	187 ± 0.01^c	7 ± 0.08^b	84.85 ± 1.00^b
CRI kukrupa	D. rotundata	1289 ± 0.06^b	182 ± 0.01^j	1402 ± 0.09^c	1295 ± 1.00^c	295 ± 0.07^g	7 ± 0.02^b	83.1 ± 0.09^a
CRI Mankrong pona	D. rotundata	1604 ± 1.00^g	24 ± 0.03^a	1843 ± 0.01^h	2063 ± 0.06^g	263 ± 0.08^f	6.8 ± 0.04^b	85.15 ± 0.09^c
Pona (L)	D. rotundata	1401 ± 1.00^d	80 ± 0.00^e	1494 ± 0.07^d	1177 ± 0.09^b	177 ± 0.1^b	6.87 ± 0.03^b	84 ± 0.00^b
Serwaa (L)	D. rotundata	2054 ± 0.00^i	134 ± 0.03^g	2342 ± 0.04^j	2422 ± 0.09^h	422 ± 0.00^i	5 ± 0.01^a	84.5 ± 0.00^b

PV, pasting viscosity, Mean values (n = 2) with different superscripts in the same column are significantly different at p < .05. L-local variety; CRI- Crops Research Institute variety.

PV, viscosidad de pegado, Los valores medios (n = 2) con distintos superíndices en la misma columna son significativamente diferentes (p < .05). L- v.