Table 1

Table 2

Table 3

Table 1

SAMPLE (tubers)	MASS OF SAMPLE (g)	MASS OF STARCH (g)	PERCENTAGE YIELD (%)
YAM	2000	210	10.50
POTATO	2000	400	20.00

Table 1. Percentage yield of starch

Table 2

PHYSICAL PROPERTIES

NATIVE STARCH

ACID MODIFIED STARCH

ACETATE MODIFIED STARCH

Cassava

Yam

Cassava

Yam

Cassava

Yam

Bulk density (g/ml)

3.88±0.03

3.05±0.07

4.52±0.05

4.71±0.11

4.15±0.08

4.99±0.04

Water absorption capacity (%)

64.44±2.17

68.06±0.34

66.13±0.14

65.34±0.64

66.12±0.16

64.67±0.58

Oil absorption capacity (%)

16.60±0.34

16.85±0.64

17.42±o.62

17.71±0.01

30.29±0.08

34.17±0.24

Table 2: Physical Characteristics of Native and Modified Starch of Yam and Cassava Tubers

Table 3

NUTRITIONAL COMPONENT

NATIVE STARCH

ACID MODIFIED STARCH

ACETATE MODIFIED STARCH

Cassava

Yam

Cassava

Yam

Cassava

Yam

Moisture content

13.75±0.07

12.45±0.07

13.90±0.03

12.58±0.04

13.28±0.04

12.33±0.04

Dry matter

86.25±0.07

87.55±0.07

86.10±0.03

87.43±0.04

86.73±0.04

87.68±0.04

Crude protein

1.28±0.01

1.50±0.28

1.12±0.03

1.61±0.03

1.21±0.01

1.68±0.04

Ether extract

0.42±0.01

0.40±0.00

0.39±0.01

0.34±0.02

0.37±0.02

0.32±0.01

Crude fibre

2.15±0.07

1.25±0.07

2.07±0.02

1.14±0.06

2.06±0.01

1.17±0.02

Ash content

0.20±0.00

0.35±0.07

0.44±0.01

0.11±0.01

0.47±0.02

0.11±0.01

Carbohydrate

84.10±0.11

85.25±0.07

84.15±0.06

85.38±0.08

84.69±0.06

85.54±0.01

Table 3:Nutritional Analysis of Native and Modified Starch Obtained From Yam And Cassava Tubers