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Morphological Characterisation and Analysis of Functional Properties of Yellow and White Biter Yam (Dioscorea dumentorum) Derived Starches

Received: 12 May 2022     Accepted: 26 May 2022     Published: 31 May 2022
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Abstract

The study focused on the extraction of starches from white and yellow bitter yam (Dioscorea dumentorum) tubers with a view to comparing their properties to other conventional starches. Morphological characterisation and functional properties of the two starches extracted from two varieties of bitter yams have been determined using standard analytical procedures. The starch samples were subjected to scanning electron microscopy (SEM) analysis coupled with Energy dispersive x-ray spectroscopy (EDS) analysis and Fourier Transform Infra-Red (FTIR) spectroscopy analysis. The starch yields fell within the appreciable quantity range which is important for commercial purposes, and the moisture content ranked within the stipulated range which is good enough for storage ability. The swelling capacity, bulk density, and ash content compared relatively well with other conventional starches in the literature. The surface morphology of white bitter yam starch was observed to be smoother than that of yellow bitter yam starch. The EDX analysis revealed that the elemental compositions of the two starches were dominated by C and O, this showed that the two elements are the major components in the chemical framework of the obtained starch. The FTIR analysis revealed the functional groups expected from starch. It can be opined that white and yellow bitter yams can be alternative starch sources for the industrial world as this will ease the pressure on the convectional starch sources.

Published in Chemical and Biomolecular Engineering (Volume 7, Issue 2)
DOI 10.11648/j.cbe.20220702.12
Page(s) 28-32
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Bitter Yam, Starch, Morphological Characterization, Swelling Capacity, Spectroscopy

References
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Cite This Article
  • APA Style

    Mayowa Akeem Azeez, Olajide Ayodele. (2022). Morphological Characterisation and Analysis of Functional Properties of Yellow and White Biter Yam (Dioscorea dumentorum) Derived Starches. Chemical and Biomolecular Engineering, 7(2), 28-32. https://doi.org/10.11648/j.cbe.20220702.12

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    ACS Style

    Mayowa Akeem Azeez; Olajide Ayodele. Morphological Characterisation and Analysis of Functional Properties of Yellow and White Biter Yam (Dioscorea dumentorum) Derived Starches. Chem. Biomol. Eng. 2022, 7(2), 28-32. doi: 10.11648/j.cbe.20220702.12

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    AMA Style

    Mayowa Akeem Azeez, Olajide Ayodele. Morphological Characterisation and Analysis of Functional Properties of Yellow and White Biter Yam (Dioscorea dumentorum) Derived Starches. Chem Biomol Eng. 2022;7(2):28-32. doi: 10.11648/j.cbe.20220702.12

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  • @article{10.11648/j.cbe.20220702.12,
      author = {Mayowa Akeem Azeez and Olajide Ayodele},
      title = {Morphological Characterisation and Analysis of Functional Properties of Yellow and White Biter Yam (Dioscorea dumentorum) Derived Starches},
      journal = {Chemical and Biomolecular Engineering},
      volume = {7},
      number = {2},
      pages = {28-32},
      doi = {10.11648/j.cbe.20220702.12},
      url = {https://doi.org/10.11648/j.cbe.20220702.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20220702.12},
      abstract = {The study focused on the extraction of starches from white and yellow bitter yam (Dioscorea dumentorum) tubers with a view to comparing their properties to other conventional starches. Morphological characterisation and functional properties of the two starches extracted from two varieties of bitter yams have been determined using standard analytical procedures. The starch samples were subjected to scanning electron microscopy (SEM) analysis coupled with Energy dispersive x-ray spectroscopy (EDS) analysis and Fourier Transform Infra-Red (FTIR) spectroscopy analysis. The starch yields fell within the appreciable quantity range which is important for commercial purposes, and the moisture content ranked within the stipulated range which is good enough for storage ability. The swelling capacity, bulk density, and ash content compared relatively well with other conventional starches in the literature. The surface morphology of white bitter yam starch was observed to be smoother than that of yellow bitter yam starch. The EDX analysis revealed that the elemental compositions of the two starches were dominated by C and O, this showed that the two elements are the major components in the chemical framework of the obtained starch. The FTIR analysis revealed the functional groups expected from starch. It can be opined that white and yellow bitter yams can be alternative starch sources for the industrial world as this will ease the pressure on the convectional starch sources.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Morphological Characterisation and Analysis of Functional Properties of Yellow and White Biter Yam (Dioscorea dumentorum) Derived Starches
    AU  - Mayowa Akeem Azeez
    AU  - Olajide Ayodele
    Y1  - 2022/05/31
    PY  - 2022
    N1  - https://doi.org/10.11648/j.cbe.20220702.12
    DO  - 10.11648/j.cbe.20220702.12
    T2  - Chemical and Biomolecular Engineering
    JF  - Chemical and Biomolecular Engineering
    JO  - Chemical and Biomolecular Engineering
    SP  - 28
    EP  - 32
    PB  - Science Publishing Group
    SN  - 2578-8884
    UR  - https://doi.org/10.11648/j.cbe.20220702.12
    AB  - The study focused on the extraction of starches from white and yellow bitter yam (Dioscorea dumentorum) tubers with a view to comparing their properties to other conventional starches. Morphological characterisation and functional properties of the two starches extracted from two varieties of bitter yams have been determined using standard analytical procedures. The starch samples were subjected to scanning electron microscopy (SEM) analysis coupled with Energy dispersive x-ray spectroscopy (EDS) analysis and Fourier Transform Infra-Red (FTIR) spectroscopy analysis. The starch yields fell within the appreciable quantity range which is important for commercial purposes, and the moisture content ranked within the stipulated range which is good enough for storage ability. The swelling capacity, bulk density, and ash content compared relatively well with other conventional starches in the literature. The surface morphology of white bitter yam starch was observed to be smoother than that of yellow bitter yam starch. The EDX analysis revealed that the elemental compositions of the two starches were dominated by C and O, this showed that the two elements are the major components in the chemical framework of the obtained starch. The FTIR analysis revealed the functional groups expected from starch. It can be opined that white and yellow bitter yams can be alternative starch sources for the industrial world as this will ease the pressure on the convectional starch sources.
    VL  - 7
    IS  - 2
    ER  - 

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Author Information
  • Department of Industrial Chemistry, Ekiti State University, Ado-Ekiti, Nigeria

  • Department of Industrial Chemistry, Ekiti State University, Ado-Ekiti, Nigeria

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