African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 943

Full Length Research Paper

Analysis of different extraction solvents: Influence on some properties of aerial yam (Dioscorea bulbifera) starch

Ojo Mofoluwaso Olufunmilola
  • Ojo Mofoluwaso Olufunmilola
  • Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology Minna, Niger State, Nigeria.
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Oni Kunle
  • Oni Kunle
  • Department of Food Science and Technology, Faculty of Agriculture, Federal University of Oye Ekiti, Ekiti State, Nigeria.
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Femi Fortune Abidemi
  • Femi Fortune Abidemi
  • Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology Minna, Niger State, Nigeria.
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Idowu-Adebayo F
  • Idowu-Adebayo F
  • Department of Food Science and Technology, Faculty of Agriculture, Federal University of Oye Ekiti, Ekiti State, Nigeria.
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Balogun Adenike
  • Balogun Adenike
  • Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
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Ogunbande Babatunde Joseph
  • Ogunbande Babatunde Joseph
  • Department of Food Science and Technology, College of Food Technology and Human Ecology, University of Agriculture, Abeokuta, Ogun State, Nigeria.
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Ude Margaret
  • Ude Margaret
  • Department of Food Science and Technology, College of Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria.
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  •  Received: 28 January 2022
  •  Accepted: 21 July 2022
  •  Published: 31 December 2022

Abstract

Starch was extracted from aerial yam (Dioscorea bulbifera) using water, sodium hydroxide, ammonium oxalate, and oxalic acid as extraction solvents, oven-dried at 45°C for 24 h, and milled to flour. The starch obtained was evaluated for yield, chemical and functional properties using standard procedures. The sensory attributes of the starch cooked pastes were also determined. Aerial yam extracted with oxalate gave the highest yield of 20.20% and high amylose content was observed in the water extracted aerial yam samples. A higher purity of 90.45% was observed in the aerial yam starches extracted with oxalate. Water extracted aerial yam starch had the highest swelling power and solubility index of 48.44% and 25.75 g/g with the least gelation capacity of 4% with high pasting viscosities and also low pasting temperature and time. The cooked paste of the starch extracted with oxalic acid was the most acceptable in terms of appearance (8.60) and overall acceptability (8.16). The starch extracted with water had higher swelling power and a solubility index than other starches extracted. Extraction of aerial yam starch with different solvents resulted in variations in the characteristics of the starch, which can find wide applications in both food and non-food industries.

 

Key words: Aerial yam starch, extraction solvents, yield, chemical, functional, sensory properties.