Invited Talk: VALUE Addition and Influence of Succilynation Levels on the Quality of Discorea Villosa Starch

Recent increase in demand for starch in food applications has called for research into other new starch sources. Dioscorea villosa tuber is an underutilized starch source and its starch was isolated and succilynated at 0, 3, 6, 9 and 12% (0-12% succinic anhydride: 88-100% starch) using standard procedures. The degree of substitution, the chemical composition, functional properties, anti-nutritional factors, pasting properties and the atomic spectra of the samples were determined using standard methods. Data obtained were analysed using ANOVA. The percentage succinyl and the degree of substitution increased from 0 - 10.45% and 0- 0.19% respectively. The amylase and amylopectin contents varied from 49.88-59.70% and 40.29-50.11% respectively. The phytate, tannin, oxalate and saponin ranged from 0.08 - 0.13 mg/g, 0.04 - 0.08mg/g, 0.21 - 0.31mg/g and 0.18 - 0.26mg/g respectively. The peak viscosity, trough, break down, final viscosity, set back, peak time and pasting temperature values ranged from94.32-274.69RVA, 83.50-197.50RVA, 7.94-81.28RVA, 113.69-367.39RVA, 30.14-173.89RVA, 5.30-6.94mins, and 84.78-94.70⁰C respectively. Isolation and subsequent succilynation improved the wild yam starch quality and reduced its anti-nutritional factors. Succilynation at 9% had the best functional and pasting properties, therefore making it suitable as a potential emulsifier and stabilizer in food applications.

Keywords: Wild yam starch, succilynation, functional properties, degree of substitution