title: Structural and physicochemical characterization of Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms tuber starch.
abstract: Several characteristics of African Yam Bean tuber starch (AYB) were studied and compared with that of a well-known native potato starch (P). The diameter of AYB granules ranged from 5.7μ to 49μ with a median at 19.5μ. During its pasting, AYB exhibited a low peak of viscosity in accordance with its low granules swelling and disintegration capacity. The gelatinization temperature of AYB was 75.2°C while that of P was 60.4°C. AYB was observed to be more stable during thermo-gravimetrical Analysis. Its degradation peak was observed at 308°C while that of P was 303°C. The X-ray diffraction analysis revealed that AYB belongs to the A-type crystalline group instead of C-type as claimed for several legumes starches. The stability of AYB and its capacity to structure starch-water systems make this resource an interesting ingredient for new food and non-food products.
authors.affiliation: University of Kinshasa, Agricultural Faculty, BP 14071 Kinshasa 1, Democratic Republic of Congo; University of Liege, Gembloux Agro-Bio Tech, Food Process Engineering Laboratory, Passage des Déportés, 2, B-5030 Gembloux, Belgium. Electronic address: paul_malu@yahoo.fr.
authors.forename: Paul
authors.initials: P
authors.lastname: Malumba
authors.affiliation: University of Kinshasa, Agricultural Faculty, BP 14071 Kinshasa 1, Democratic Republic of Congo.
authors.forename: Mulombo Denis
authors.initials: MD
authors.lastname: Bungu
authors.affiliation: University of Kinshasa, Agricultural Faculty, BP 14071 Kinshasa 1, Democratic Republic of Congo.
authors.forename: Kabalevi Joseph
authors.initials: KJ
authors.lastname: Katanga
authors.affiliation: University of Liege, Gembloux Agro-Bio Tech, Food Science and Formulation Unit, Passage des Déportés, 2, B-5030 Gembloux, Belgium.
authors.forename: Lynn
authors.initials: L
authors.lastname: Doran
authors.affiliation: University of Liege, Gembloux Agro-Bio Tech, Food Science and Formulation Unit, Passage des Déportés, 2, B-5030 Gembloux, Belgium.
authors.forename: Sabine
authors.initials: S
authors.lastname: Danthine
authors.affiliation: University of Liege, Gembloux Agro-Bio Tech, Food Process Engineering Laboratory, Passage des Déportés, 2, B-5030 Gembloux, Belgium.
authors.forename: François
authors.initials: F
authors.lastname: Béra
mesh_terms: D031303:Sphenostylis / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity; D014961:X-Ray Diffraction
chemical_list: D013213:Starch
keywords: Property; Sphenostylis; Starch; Tuber