Browsing by Author "Ellis, William O."

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    Physicochemical and pasting properties of flour and starch from two new cassava accessions
    (International Journal of Food Properties, 2023) Aidoo, Raphael; Oduro, Ibok N.; Agbenorhevi, Jacob K.; Ellis, William O.; Pepra-Ameyaw, Nana` B.; 0000-0002-2891-5128; 0000-0003-3731-2684; 0000-0002-8516-7656; 0000-0001-6993-4731; 0000-0003-4904-4947
    Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures.
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    Quality Characteristics of Native Starch fr om Selected Improved V arieties of Sweetpotato (Ipomoea batatas)
    (Agricultural and Food Science Journal of Ghana, 2017-08) Adu-Kwarteng, E.; Oduro, Ibok N.; Ellis, William O.; Agbenorhevi, Jacob K.; 0000-0003-3731-2684; 0000-0001-6993-4731; 0000-0002-8516-7656
    Sweetpotato (Ipomoea batatas L.) is a starchy root crop with a wide range of diversity in physical and compositional characteristics. Links between starch properties and processing characteristics are known to have an impact in utilization. Starches were extracted from six (6) improved varieties of sweetpotato harvested at 3, 4 and 5 months after planting. Starch granule morphologies were characterized at 4 months using Light Microscopy, and starch pasting properties were determined at all harvest times by Rapid Visco Analyzer. Granular shapes were generally heterogeneous and approximate size distributions varied from 2 to 15m to 8 to 40m. peak viscosity ranged from 4077 to 5260 centipoise, pasting temperature ranged from 77.95 to 82.45oC, setback ratio ranged from 1.25 to 1.61 and stability ratio ranged from 0.52 to 0.73. Starches with smaller granules had relatively low peak viscosities and high stability or resistance to breakdown while those with larger granule size ranges had lower setback ratio, indicating less retrogradation and better long-term cold paste stability. The influence of both variety and harvest maturity on all RVA pasting properties were significant at p< 0.001. Small starch granule size varieties harvested at 4 and 5 months had the lowest peak viscosities and highest setback ratio; larger granule size varieties harvested at 4 months had the highest peak viscosities and lowest setback ratio. These results are relevant in understanding the processing and utilization quality of the varieties studied, and also in identifying potential niche applications for sweetpotato starch as food ingredients or in other applications