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Argaw SG, Beyene TM, Woldemariam HW, Esho TB, Worku SA, Gebremeskel HM, Mekonnen KN. Chemical, structural, and techno-functional characterization of yam ( Dioscorea) flour from South West Ethiopia. Heliyon 2024; 10:e31148. [PMID: 38770325 PMCID: PMC11103518 DOI: 10.1016/j.heliyon.2024.e31148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/22/2024] Open
Abstract
Yam (Dioscorea spp.) is a versatile tuber crop that holds nutritional, cultural, and economic values. Yam is a major source of carbohydrates for tropical Countries and provides various nutrients and health benefits. This study aims to characterize the chemical, structural, and thermal properties of yam flour using various analytical techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermal analysis. Additionally, the pasting and rheological properties of yam flour were evaluated, as they are crucial for product development and enhancing the value of this unconventional vegetable. D. cayenensis complex had the highest total starch (64.63 ± 1.61 %) and soluble sugar (4.95 ± 0.46 %) content, which was significantly higher than other yam species. The amylose content of yam flours showed significant (p < 0.05) differences among the yam species. D. cayenensis flour exhibited significantly the highest peak (2923.66 cP) and steak back viscosity (2097.66 cP) among the yam species associated with their greater amylose content. There were notable variations in pasting and gelatinization parameters among the species. The peak temperatures of D. bulbifera and D. cayenensis complex were significantly (p < 0.05) higher than D. cayenensis and D. rotundata flours. The rheological measurements of yam flours demonstrated solid-like behavior with varying intensities. Furthermore, the morphology of tuber yam flour particles was oval to ellipsoidal shaped, with some appearing ovoid, and the smaller granules appearing spherical. The X-ray diffraction showed that all yam flours exhibit a B-type pattern. This study provide a better understanding of this unconventional vegetable's potential applications in the food industry and contribute to its value addition.
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Affiliation(s)
- Sosina Gebremichael Argaw
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
- Centre of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
| | | | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
- Centre of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
| | - Tarekegn Berhanu Esho
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
- Centre of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
| | - Shiferaw Ayalneh Worku
- Department of Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
- Centre of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
| | - Hiwet Meresa Gebremeskel
- Department of Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
- Centre of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
| | - Kebede Nigussie Mekonnen
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
- Nanotechnology Centre of Excellence, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia
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Asfaw BT, Worojie TB, Mengesha WA. Assessing morphological diversity in Ethiopian yams (Dioscorea spp.) and its correspondence with folk taxonomy. SYST BIODIVERS 2021. [DOI: 10.1080/14772000.2021.1890269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Bizuayehu Tesfaye Asfaw
- School of Plant and Horticulture Science, Hawassa University, P.O. Box 05, Hawassa, Ethiopia
| | - Tsegaye Babege Worojie
- School of Plant and Horticulture Science, Hawassa University, P.O. Box 05, Hawassa, Ethiopia
- Department of Horticulture, Mizan-Tepi University, P.O. Box 260, Mizan-Teferi, Ethiopia
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