Tropical Tuber Crops

Prev Page | Next Page

Table 2 : Granule size and shape of different starches

Starch Granule shape Granule Size (mm)
Cassava Round, Truncated,Cylindrical , Oval, Spherical , Compound 5 -40
Sweet potato Round, Polygonal, Oval 5-35
Colocasia esculenta. Round, 1-10
Xanthosoma saggittifolium Round, variable 10-50
Pacchyrhizus erosus Round, Cupoliform or convex-biconcave 6-35
Arrowroot Round, polygonal 5-50
Amorphophallus paeoniifolius Round, Polygonal, 3-30
Canna edulis Oval,polyhedral 15-120
D. alata Oval 16-100
D. esculenta Round, Oval, 2-15
D. rotundata Oval, Polyhedral 10-70
Coleus Round, oval 5-20
Curcuma sp.   14-46

Table 4: Starch granule size, total and soluble amylose contents in Colocasia starch

  Granule size* (mm) Total amylose content (%) Soluble amylose content (%)
C-9 5.19 31.1 15.6
C-62 2.96 26.3 15.9
C-46 4.27 22.1 10.4
C-149 3.06 23.4 15.6
C-189 3.30 20.8 7.8
C-216 3.51 22.1 10.4
C-218 3.39 24.7 14.3
C-220 3.55 29.2 17.1
C- 226 3.16 24.7 16.5
C-304 3.20 26.3 13.0
* CD- 0.3011

Table 5: Yield of starch, granule size and amylose content of Amorphallus starch

  Yield (%) Average granule size (mm) Total amylose(%)
Am 2 7.0 13.03 23.2
Am 5 10.0 12.49 23.5
Am 14 8.1 10.32 22.9
Am 15 12.3 11.12 23.3
Am 27 11.1 9.62 23.3
Am 32 9.9 10.62 23.2
Am 34 12.2 11.69 22.9
Am 36 10.5 10.35 23.9
Am 43 10.5 10.19 21.9
Am 51 14.3 9.85 23.2

Table 6 : XRD patterns and Chemical shifts for C1 peaks of different tuber starches

Starch Source Nature of C1  NMR peak XRDpattern
Cassava Doublet A
Colocasia Doublet A
Amorphophallus Doublet A
Pacchyrhizus Doublet A
Xanthosoma Doublet A
Arrowroot Doublet A
D. alata Singlet B
D. esculenta Singlet B
D. rotundata Singlet B
Canna edulis Singlet B

Table 8 : Amylose content (%) in tuber starches

Cassava 18-2
Sweet potato 16-27
Colocasia esculenta 10-19
Xanthosoma 15-28
D. alata 16-25
D. esculenta 15-27
D. rotundata 18-27
Pacchyrhizus 17-27
Arrowroot 16-27
Amorphophallus 15-25
Canna edulis 18-29

Table 9 : Effect of cetyl trimethyl ammonium bromide on the amylose of different tuber starches

Starch Total amylose Blue values Soluble amylose Blue values
Cassava 0.32 0.18
Cassva+CTAB 0.27 0.13
Colocasaia 0.28 0.18
Colocasia+CTAB 0.20 0.07
D.esculenta 0.29 0.14
D. esculenta+CTAB 0.22 0.04
D.alata 0.43 0.18
D. alata+CTAB 0.38 0.11
D. rotndta 0.38 0.18
D. riotunddata+CTAB 0.35 0.12
Sweetpotato 0.38 0.13
Sweet potato+CTAB 0.34 0.09
Xanthosoma 0.38 0.21
Xathosoma+CTAB 0.33 0.15

Table 11 : DSCparameters of different tuber starches

  Tonset Tmax Tend D H J g-1
Cassava 68.50
64.0
71.2
ND
74.72
76.9
12.4
16.6
Sweet Potato 61.3 73.2 84.5 15.3
Colocasia 83.23
79.9
85.68
ND
90.02
85.0
12.88
10.6
D. alata 77.21
73.74
81.52
ND
85.44
80.2
11.6
15.4
D. esculenta 75.92
65.7
79.75
ND
85.68
75.35
13.64
13.25
D. rotundata 79.02
72.17
83.12
ND
87.95
80.8
10.28
15.01
Xanthosoma
saggittifolium
83.11
74.8
85.72
ND
90.41
79.5
9.08
15.22
Pachyrrhizuserosus 63.6 ND 76.6 13.65
Canna edulis 65.35 ND 70.85 16.04
Amorphophalluspaeoniifolius 77.8 ND 83.53 16.6
Arrowroot 68.5 68.5 85.0 15.6

Table 12 : Rheological properties of tuber starches in a Bohlin Rheometer

  P (3%) P (4%) P (5%) V (3%) V (4%) V (5%) G (3%) G (4%) G (5%)
Cassava 38-56 17-29 10-25 0.03-0.14 0.3-0.45 0.5-0.8 0.8-1 3.5-6.5 8-22
Colocasia 19-90 35-46 22-33 .003-.01 0.05-0.19 0.24-0.47 0.01-0.16 1.3-1.6 2.9-5.8
C.edulis 11-21 8-14 9-15 0.7-1.1 1.2-2.9 2.2-3.2 8-25 35-49 70-93
D.alata 12-24 10-20 6-16 0.16-0.33 1.1-2.2 1.6-2.6 6-12 36-53 54-92
D. esc 14-70 21-35 14-27 0.01-0.07 0.02-0.08 0.04-0.21 0.02-0.1 0.1-0.28 0.6-5
D. rot 9-24 7-15 9-16 0.03-1.8 1.1-2.6 1.2-2.6 12-35 23-39 48-66
Amorph 25-29 17-24 17-22 0.12-0.28 0.4-0.8 0.7-0.14 1.4-3.5 7-11 14-23
Arrowroot 16-20 14-19 14-18 0.25-0.3 0.45-0.68 0.6-1.05 5-8 8-16 13-23
Pacchyr. 30-73 21-42 13-28 0.01-0.02 0.07-0.11 0.14-0.2 0.04-0.53 0.7-1.7 1.3-3.9
Xantho. 27-65 12-20 5-24 0.02-0.1 0.2-0.34 0.1-0.57 0.1-0.9 5-7 1-33
Units of V and G Pascals

Table 14 : Solubility, gelatinisation temperature and viscosity of starch solutions

  Solubility g/100 ml Gelatinisation temperature °C Viscosity (2%) Redwood sec. Viscosity (2%) after cooling sec.
Glycerol 10 130-145 175 1800
Ethanediol 2 110-125 17.5 38
DMSO 25 75-85 85 130
Formailin 25 70-85 78 139
DMF Nil
Methylcellosolve Nil
Anisole Nil

Leave a comment

Your comment