Quantification of resistant starch in potato (Solanum tuberosum L.), sweet potato (Ipomea batatas), taro (Colocasia esculenta), and purple yam (Dioscorea alata)

Date

4-2014

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Myrna S. Rodriguez

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

The resistant starch (RS) and amylose content of raw and boiled tubers were quantified. The samples analysed include potato, taro, and purple yam. The amount of resistant starch was measured based on the hydrolytic action of a-amylase and amyloglucosidase. From the uncooked samoles, potato was found to contain the highest level of RS (40.28%), followed by taro (31.39%), purple yam (21.71%), and sweet potato (14.03%). Among the cooked crops, on the other hand, purple yam contained the highest amount of RS (3.95%) followed by taro (1.28%), potato (1.09%), and sweet potato (1.06%). Generally, the amount of resistant starch was found to decrease significantly after the cooking process. Specifically, the levels of RS in raw samples that ranged from 14.03 to 40.28% decreased to 1.06 to 3.95% after cooking). Similarly, the amylose levels decreased after the cooking process, with values ranging from 3.74% to 6.68% for the uncooked samples and 0.44% to 2.06 for the boiled samples. However, the relationship between the RS levels and amylose levels was inconclusive. The raw tubers were also found to have varied amounts of proximate compositions. The major component of the samples was water (73.80 to 84.00%) while crude ash and crude fat were only present in minor amounts. The protein content was highest in purple yam (0.99%) and lowest in sweet potato (0.44%). Purple yam was also found to contain the greatest amount of total dietary fiber (4.03%) while potato was observed to contain the least amount (1.39%).

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 C42 /G66

Document Type

Thesis

This document is currently not available here.

Share

COinS