Resistant starch composition of selected root crops: potato (Solanum tuberosum), Taro (Colocasia esculenta), Yam (Dioscorea alata), and Sweet potato (Ipomea batatas)

Date

5-2013

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Myrna S. Rodriguez

Abstract

Abstract: The resistant starch content of selected root crops, namely, potato, yam, two varieties of taro, and five varieties of sweet potato, were determined using a modified Goñi?s method (1995). The digestible and total starch compositions of the samples were also determined. The resistant starch content of the raw sample root crops ranged from 12.920.99% to 45.810.76% on a dry weight basis. Experimental total starch contents ranged from 26.883.41% to 35.020.85%. There was a positive correlation (r = 0.70) found between the total starch and nitrogen-free extracts of samples. Further determination of the total starch contents revealed that majority of the sample root crops were composed of resistant starch rather than digestible starch. Proximate analysis showed that the sample root crops were mostly composed of water ranging from 68.010.11% to 82.340.67%. On a dry weight basis, the samples contained 3.330.12% to 7.010.40% ash, 1.530.12% to 3.680.63% crude fat, 3.910.97% to 11.440.57% crude fiber, 0.210.14% to 13.780.54% crude protein, and 67.24% to 85.66% nitrogen-free extract.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2013 C42 /M67

Document Type

Thesis

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