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starch/dioscorea trifida
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[Evaluation of the flour and starch from white and purple varieties of mapuey (Dioscorea trifida)].
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Mapuey (Dioscorea trifida), is a tropical America tuber, which is appreciated for its taste and fine texture. It has not been fully cultivated in Venezuela, even though products like its flour and starch could replace conventional used products. In this work physical and chemical characteristic of
Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon.
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"Mapuey" tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5
Extraction and characterization of native starch obtained from the inhambu tuber.
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Starch is the main carbohydrate consumed by humans, obtained from many vegetable sources and known for its non-toxicity, applications and low cost. The aim of this work was the extraction and study of characteristics of non-conventional starch arising from inhambu (Dioscorea trifida L.).
Digestibility of starches isolated from stem and root tubers of arracacha, cassava, cush-cush yam, potato and taro.
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Digestibility of arracacha, cassava, cush-cush yam, potato and taro starches was evaluated. In vitro (potentially-available starch and total resistant starch) and in vivo digestibility in the rice weevil (Sitophilus oryzae) bioassay (survival, weight variation, α-amylase like activity [ALA], and
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