+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH

  • Type:Project
  • Pages:49
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)

ABSTRACT

Native Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted was

dried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtained

using different drying methods and conditions were analysed for their physicochemical, functional

properties and pasting characteristics. Results obtained showed that amylose, amylopectin, colour,

pH, bulk density, swelling power, least gelation capacity, oil absorption capacity, water absorption

capacity ranged from 26.87% to 32.77%, 66.89% to 73.12%, 40.35 to 53.65, 5.67 to 5.68, 0.568

3

to 0.704 g/cm , 7.26 to 8.43%, 9 to 15%, 112.89 to 121.98%, 164.39 to 306. 46% respectively.

The pasting properties ranged from 48.9 to 80.70C for pasting temperature, 10.9 to 20.50 minutes for pasting time, 493 to 545 BU for peak viscosity, 355 to 823 BU for final viscosity, 315 to 341 BU for breakdown viscosity, 178 to 217 BU for setback viscosity. The effect of different drying methods and conditions on the physico-chemical properties of the starch showed that oven dried starch has a relatively low bulk density compared to microwaved starch, and this implies that oven dried starch is better in terms of storability and transportation while higher bulk density of the microwaved starch showed that it will be a greater ease of dispersibility and reduction in paste thickness. The higher swelling power of the oven dried starch is a very important criteria for a good quality starch and water intake of the starch. The oven dried starch had better gelation capacity, because the lower the gel, the better the sample, and this is for starch granules to rise when incorporating into food products. The oven dried starch had higher water absorption capacity than the microwaved starch, in which it is suitable to entrap large amount of water during processing. The oven dried starch had higher advantages than microwaved dried aerial yam starch.


TABLE OF CONTENTS

LIST OF TABLES viii
LIST OF FIGURES ix
LIST OF PLATES x
ABSTRACT xi

CHAPTER 1 1

1.0 INTRODUCTION 1

CHAPTER 2 3

2.0 LITERATURE REVIEW 3

2.1 Roots and Tuber Crops 3

2.2` History of Aerial Yam (Dioscorea bulbifera) 5 2.2.1 Botanical Description 5

2.3 Nutritional Composition of Aerial Yam (Dioscorea bulbifera) 6

2.4 Microwave Drying 9

Advantages of Microwave Drying 10
Disadvantages of Microwave Drying 11
Health Effects of Microwave on the Body 11

2.5 Starch 11

2.6 Pasting Properties

2.7 Physicochemical Properties of Starch

 2.7.1 pH 16

2.7.2 Bulk Density 16

2.8 Functional Properties of Starch 17

Water Absorption Capacity 17
Oil Absorption Capacity 17
Least Gelation Capacity 17
Swelling Power 17


CHAPTER 3

3.0 MATERIALS AND METHODS 19

3.1 Materials 19

3.2 Methods 19

3.2.1 Extraction of Aerial Yam Starch 19

3.2.2 Yield Capacity 19

3.3 Physicochemical Properties 21

Determination of Amylose in Starch 21
Determination of Amylopectin in Starch 21

Pasting Properties Colour

Bulk Density

pH

Functional Properties

Swelling Power (SP)

Least Gelation Capacity
Water Absorption Capacity
Oil Absorption Capacity

3.5 Statistical Analysis 24


CHAPTER 4 25

RESULTS AND DISCUSSION 25
Physicochemical Properties of Aerial Yam Starch 25
Functional Properties of Aerial Yam Starch 31


CHAPTER 5
CONCLUSION AND RECOMMENDATION 33

5.1 Conclusion

5.2 Recommendation

REFERENCES
APPENDIX

CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH

Share This

Details

Type Project
Department Food Technology
Project ID FTE0125
Price ₦3,000 ($9)
No of Pages 49 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Food Technology
    Project ID FTE0125
    Price ₦3,000 ($9)
    No of Pages 49 Pages
    Format Microsoft Word

    Related Works

    ABSTRACT Native Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted was dried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtained using different drying methods and conditions were analysed for their physicochemical, functional properties and pasting characteristics. Results... Continue Reading
    ABSTRACT Dioscorea bulbifera is a major stable food crop which is a species of yam widely distributed around the world in tropical and subtropical regions. Dioscorea bulbifera have been traditionally used to lower glycemic index, thus providing a more sustained form of energy and better... Continue Reading
    ABSTRACT The sandcrete blocks have been a major material for the construction of structures in Nigeria. This material have provided a means of constructing walls and partition. However, the sandcrete blocks also have the disadvantage of cost and unavailability of materials such as granite, cement and other combining aggregates. Laterite, a readily... Continue Reading
    CONSTRUCTION OF A STANDARD BANKING OVEN (MINI-OVEN) WITH DUAL POWER SOURCE (ELECTRIC/GAS) ABSTRACT This project is designed to make the students utilize as many theoretical and practical concept as have been instructed in alstron to mechanical engineering workshop technology. Students are expected to learn and apply concepts, principles about... Continue Reading
    ABSTRACT TABLE OF CONTENT Title Page i Approval Page ii Certification iii Dedication iv Acknowledgement v Abstract vi Table of Contents vii List of Tables ix List of Figures x CHAPTER ONE: INTRODUCTION 1.1 Background of Study 1 1.2 Statement of Problem 3 1.3 Objectives of the Study 3 1.4 Significance of the Study 4 1.5 Scope of Study 4 1.6... Continue Reading
    Establish the Ethno medicinal claims on the aerial parts of Rauvolfia   Vomitoria  Determine the phytochemical ingredient contained in the plant Investigate the antimicrobial activity of the plant extracts. ... Continue Reading
    ABSTRACT The experiment was conducted at the Faculty of Agriculture, University of Benin, Ugbowo Campus Benin City Nigeria. The experiment was conducted under rain fed condition during the early cropping season (March to November) of the year 2013. The experimental design was the Randomized Complete Block Design (RCBD) with yam and egusi-melon as... Continue Reading
    ABSTRACT The Airbeetle-18 unmanned Aircraft is an Aircraft design for the purpose of surveillance following the fact that the parent Airbeetle-18 has almost reached the end of its life time. Hence, there is need to convert it to an unmanned aircraft in other to extend its service life time. A comprehensive literature review was carried out on... Continue Reading
    ABSTRACT Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the... Continue Reading
    ABSTRACT A nations’ capacity for industrialization and employment depends on her improvement in level of production enhanced by available information. This is necessary for promoting entrepreneurship in agricultural transformation agenda for food security and poverty alleviation in Nigeria. This study assessed the value chain information sources... Continue Reading