  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Starch from Andean yam beans (Pachyrhizus ahipa) - Extraction from tubers and property profile. W. J. BERGTHALLER (1), H.-J. Kersting (1), L. Velasco (2), and W. J. Grueneberg (3). (1) Federal Centre for Cereal, Potato and Lioid Research, 32756 Detmold,Germany; (2) Institute for Sustainable Agriculture, 14080 Cordoba, Spain; (3) Institute for Agronomy and Plant Breeding, Georg August University of Gottingen, 37075 Goettingen, German.
Legume starches provide occasionally interesting starch properties as compared to common cereal and tuber starches. The legume species Pachyrhizus ahipa (Andean yam bean) is well known in Andean regions of South America as potential starch crop when remarkable starch concentrations are stored in its tuberous roots. While starch has been characterised for the species P. erosus (Jacupte), morphology, composition and functional properties from P. ahipa have not been studied yet. From tubers (1 to 16 kg) having a starch concentration of approx. 8% in substance the starch was extracted in a small scale procedure with yields of 75%. Nearly 20% of the starch remained trapped in fibres. Purity of extracted starch was high as demonstrated by protein (0.12%) and mineral (0.02%) content. The granular morphology corresponded well with previously presented observations for P. erosus. With a median particle size of about 13 µm granules were rather small sized. Gelatinization and pasting differed significantly from conventional tuberous starches (potato and tapioca) and was characterised by interesting gel formation after limited pasting. Overall, ahipa starch proved to ba an interesting new starch type.
Copyright 2001
The American Association of Cereal Chemists