A comparative study of wild yam starch from Dioscorea schimperiana
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Starch was extracted from the tubers of Dioscorea schimperiana and the following physicochemical properties were determined: viscosity, gelation temperature, solubility, water-binding capacity, grain size and refractive index. Elemental, phosphorus, protein, amylase, oil and ash contents were also determined. The analyses results of the above parameters were compared to those of the starch derived from Dioscorea dumetorum which had been the subject of an earlier investigation.