SAMPLE (tubers)
MASS OF SAMPLE (g)
MASS OF STARCH (g)
PERCENTAGE YIELD (%)
YAM
2000
210
10.50
POTATO
400
20.00
Table 1. Percentage yield of starch
PHYSICAL PROPERTIES
NATIVE STARCH
ACID MODIFIED STARCH
ACETATE MODIFIED STARCH
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
NUTRITIONAL COMPONENT
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
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