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

Mayowa Akeem Azeez; Olajide Ayodele

doi:doi:10.11648/j.cbe.20220702.12

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

Mayowa Akeem Azeez, Olajide Ayodele

Published in Chemical and Biomolecular Engineering (Volume 7, Issue 2)

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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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

Mayowa Akeem Azeez

Department of Industrial Chemistry, Ekiti State University, Ado-Ekiti, Nigeria
Olajide Ayodele

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

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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  -

Copy | Download