The effect of different storage methods on the physiological and mechanical properties of amadumba tubers (Colocasia esculenta l. Schott). Amadumbe remains an underutilized crop in South Africa and very little research is available on post-harvest storage of the tuber. However, little research has been conducted to assess the effect of different storage conditions on the quality attributes of amadumba grown in South Africa.
This study aimed to determine the optimal storage conditions that lead to reduced post-harvest quality loss of amadumbe. 117 Figure 5.1 The effect of storage conditions on the morphology of amadumbe starch. a) Starch before storage, (b) Ambient storage, (c) Underground storage, (d) CoolBot® and Evaporative cooler storage, (e) High-cold storage (f) Low-cold storage after 70 days.
INTRODUCTION
- Problem Statement
- Aims
- Objectives
- Research Questions
- Research Hypothesis
- Outline of Dissertation Structure
- References
Therefore, the present study was undertaken to evaluate the quality characteristics of amadumbe tubers, flour and starches subjected to different storage conditions. To determine the storage conditions that lead to reduced post-harvest quality loss of amadumbe tubers, flour and starches. To determine and analyze the effect of different storage conditions on the physico-chemical properties of Amadumbe flour.
What is the effect of storage conditions on the mechanical and physiological properties of amadumbe tubers?. What is the effect of amadumbe storage conditions on the physicochemical properties of amadumbe flour?.
A REVIEW OF POST-HARVEST LOSSES AND THE EFFECT OF DIFFERENT
Amadumbe
- Amadumbe production and consumption
- Nutritional composition of amadumbe
- Post-harvest Losses of Amadumbe
Post-harvest Storage Conditions of Amadumbe
- Mechanical refrigeration storage
- Evaporative cooler storage
- Underground storage pits
Physiological, Mechanical, and Biochemical Properties of Amadumbe
- Physiological Properties of amadumbe
- Mechanical properties of amadumbe
- Biochemical properties of amadumbe
Physicochemical Properties of Amadumbe Flour and Starch
- Chemical composition of amadumbe flour and starch
- Amadumbe flour and starch granule morphology
- Amadumbe flour starch colour
- Amadumbe starch and flour water and oil holding capacities
- Amadumbe flour and starch swelling power and solubility
Utilisation of Amadumbe
Discussion and Conclusion
THE PHYSIOLOGICAL AND MECHANICAL PROPERTIES OF AMADUMBE
Introduction
Materials and Methods
- Location and description of amadumbe sampling site
- Amadumbe storage conditions and post-harvest sample preparations
- Experimental design
- Data collection
- Physiological weight loss
- Hardness and toughness
- Shear force and cutting energy
- Specific gravity
- Dry matter content
- Data analysis
Results and Discussion
- Physiological weight loss
- Hardness and toughness
- Shear force and cutting energy
- Specific gravity
- Dry matter content
Conclusion
PHYSICOCHEMICAL PROPERTIES OF AMADUMBE FLOUR SUBJECTED
Introduction
Materials and Methods
- Post-harvest sample preparations
- Data Collection
- Experimental design
- Flour extraction and yield
- Amadumbe flour proximate composition
- Amadumbe flour sugar content
- Amadumbe flour swelling power and solubility
- Amadumbe flour water and oil holding capacities
- Amadumbe flour colour
- Amadumbe flour granule morphology
- Statistical analysis
Results and Discussion
- Flour yield
- Amadumbe flour proximate composition
- Amadumbe flour sugar content
- Amadumbe flour swelling power and solubility
- Amadumbe flour water and oil holding capacities
- Amadumbe flour colour
- Amadumbe flour morphology
Conclusion
PHYSICOCHEMICAL PROPERTIES OF AMADUMBE STARCH SUBJECTED
Introduction
The global domestic starch market reached 88.2 million tons, mainly because starch has many uses in the food and non-food industries (Singla et al., 2020). Amadumbe starch is preferred by most consumers due to its health benefits resulting from high resistant starch and gluten-free (Arici et al., 2020). Natural amadumba starch is also preferred in most industries because very little modification of its physicochemical properties is required before use (Singla et al., 2020).
This unique small size makes amadumba starch useful for the production of biodegradable packaging and easily digestible infant formulas (Wongsagonsup et al., 2021). According to Falada and Okafor (2013) and Kaushal et al. 2015), amadumba starch is suitable for the production of bakery products, soups, sauces, mayonnaise and sausages because it has a high water and oil retention capacity. 2018) reported that the high swelling power and solubility of amadumba starch are beneficial in the production of foods with high paste viscosity.
Modi and Mare (2016) showed changes in granule starch morphology during storage due to alpha-amylase. These changes can affect the amylose and amylopectin content and ultimately affect the physicochemical properties of amadumbe starch (Labuschagne et al., 2014). Previous studies have focused on the effect of amadumbe starch nanocrystals on physico-chemical properties of starch bio-composite films (Mushirumbe et al., 2017b) and the effect of grain size on the composition, pasting and thermal properties of amadumbe flour and starches (Oyeyinka and Amonsou, 2020).
While Modi and Mare (2016) only looked at the effect of temperature and packaging on the morphological properties of amadumbe starch.
Materials and Methods
- Post-harvest sample preparations
- Data Collection
- Experimental design
- Starch extraction and yield
- Amadumbe starch granule morphology
- Amadumbe starch swelling power and solubility
- Amadumbe starch water and oil holding capacities
- Amadumbe starch colour
However, samples were only taken on days 0 and 70 (the graphical illustration of the experimental design can be found in Figure 4.1 of Section 4.2.3.2). Samples were taken every 14th day for 70 days using three replications (the graphical illustration of the experimental design can be found in Figure 4.2 of Section 4.2.3.3). The starch yield was calculated as the ratio of the starch obtained to the weight of the tuber used (equation 5.1).
Grain morphology was determined using a scanning electron microscope (ZEISS EVO LS15; Carl Zeiss Microscopy, United States of America) set at a magnification of 4.50 KX with signal A at SEI, I Probe = 59 pA and EHT = 20, 00kV. The starch was splashed onto a double-sided silver tape attached to a 10 mm diameter sample stump. The swelling capacity and solubility were determined according to the method of Chisenga et al. The sediment mass was measured and the swelling capacity (g.g-1) was calculated as the ratio of the sediment mass to the original sample weight (equation 5.2). dried at 105°C for 12 hours, and the dried mass was measured.
The solubility (%) was calculated as the ratio of dried mass to the original sample weight (Equation 5.3). The water and oil holding capacity was determined by the method used by Ngobese et al. The absorption capacity was calculated by taking the ratio of the difference between the initial and final weight to the weight of the initial starch portion used (Equation 5.4).
To read the color, starch was poured into a glass beaker sample beaker; Hunter Associate Laboratories Inc, United States of America) until the bottom of the beaker is completely covered. The separation of means was determined using Duncan's multiple range test at the 5% significant level. The relationship between the quality attributes was determined using linear regression analysis (Chisenga et al., 2019).
Results and Discussion
- Starch yield
- Amadumbe starch morphology
- Amadumbe starch swelling power and solubility
- Amadumbe starch water and oil holding capacities
- Amadumbe starch colour
The interaction between storage conditions and temperature had a significant effect (p < 0.001) on the swelling ability of amadumbe. The interaction between storage conditions and storage period had a significant influence (p < 0.001) on the swelling ability of amadumbe. The interaction between storage period and temperature had a significant effect (p < 0.001) on the swelling ability of almond starch.
The interaction between storage conditions, storage period and temperature had a significant influence (p < 0.001) on the swelling ability of amadumbe. The interaction between storage conditions and temperature had a significant influence (p < 0.001) on the solubility of amadum starch. The interaction between storage conditions and storage period had a significant influence (p < 0.001) on the solubility of amadumbe.
The interaction of storage time and temperature had a significant effect (p < 0.001) on the solubility of amadumba. Storage time had a significant effect (p < 0.001) on the water retention capacity of amadumba starch. The interaction of storage conditions and storage time had a significant effect (p < 0.05) on the water-holding capacity of amadumba starch.
The storage period had a significant influence (p < 0.001) on the oil holding capacity of amadumbe starch. The interaction of storage conditions and storage period had a significant influence (p < 0.001) on the oil-holding capacity of amadumbe starch. The interaction of storage conditions and storage period had a significant influence (p < 0.001) on the a* of amadumbe starch.
Conclusion
A = Ambient Storage, U = Underground Storage, EC = CoolBot® and Evaporative Cooler Storage, HC = High Cool and LC = Low Cooler Storage. This study showed that High-cold followed by CoolBot® and evaporative cooler is the best storage method in maintaining the quality characteristics of amadumba starch. In contrast, environmental storage conditions resulted in a poorer ability to maintain the quality characteristics of amadumba starch.
Therefore, it is not recommended to store amadumbe in ambient storage as it results in massive losses in quality attributes of amadumbe tubers, flour and starch.
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In vitro solubility and some physicochemical properties of starch from wild and cultivated amadumbe corms. Physicochemical, thermal and microstructural properties of six types of taro (Colocasia esculenta L. Schott) flour and starch. A comparative study of some starch properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn).
Composition, pasting and thermal properties of flour and starch derived from amadumbe with different grain sizes. Effects of lintnerization, autoclaving and freeze-thaw treatments on resistant starch formation and functional properties of Pathumthani 80 rice starch. Effects of different storage temperatures on the quality and shelf life of Malaysian sweet potato (Ipomoea Batatas L.) varieties.
Characterization of physicochemical, functional, textural and color properties of starch from two different varieties of taro and their comparison with potato and rice starch. Effects of storage conditions and duration on the physico-chemical and microbial quality of flour of two cassava cultivars (TME 419 and UMUCASS 36). Physicochemical properties and in vitro digestibility of flour and starch from taro grown in different regions of Thailand.
CONCLUSION AND RECOMMENDATIONS AND FUTURE RESEARCH
Conclusion
Storage conditions, storage period and the interaction of these factors affected the physiological and mechanical properties of amadumbe corms. The results revealed that the ambient storage conditions had a short shelf life and massive quality variations. While high cold storage followed by CoolBot® and evaporative cooler storage had slow quality changes.
The results showed that the physicochemical properties of amadum flour are affected by storage conditions, storage period and the interaction of these factors. Flour from tubers stored in High-cold storage followed by CoolBot® and evaporative storage conditions was of better quality than all storage conditions. In contrast, Ambient storage was the worst storage and showed a great loss of quality characteristics.
The results revealed that storage conditions, storage period and the interaction between storage conditions and storage period affected the quality characteristics of amadum starch. Starch derived from tubers stored under ambient storage conditions showed a massive loss in quality attributes, while tubers stored in high cold storage followed by CoolBot® and evaporation conditions had minimal loss in quality attributes. High-cold storage resulted in the lowest reduction in starch yield, starch granular size, swelling ability, solubility and L*.
While ambient storage resulted in the highest decrease in starch yield, starch grain size, swelling power, digestibility and L*. The study of starch morphology revealed that amadumbe starch grains are mostly irregular and polygonal in shape. The loss in granular morphology was less profound in high cold storage than in all storage conditions due to less degradation.
Recommendations
It also results in the greatest increase in water holding capacity and oil holding capacity.
