Influence of Genotypes and Environment on Physicochemical Properties of Taro (Colocasia esculenta (L.) Schott) Starch

Bruce Mawoyo¹, Abe Shegro Gerrano^{2, 3,} , Patrick Adebola⁴ and Eric Amonsou¹

¹Department of Biotechnology and Food Science, Durban University of Technology, P.O. Box 1334, Durban 4000, South Africa

²Agricultural Research Council – Vegetable, Industrial and Medicinal Plants Institute, Private Bag X293, Pretoria 0001, South Africa

³Food Security and Safety Focus Area, Faculty of Natural and Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho 2790, South Africa

⁴International Institute of Tropical Agriculture, Abuja Station, PMB 82, Beside Old Water Works, Kubwa, 901101, FCT, Abuja, Nigeria

Cite this paper:
Bruce Mawoyo, Abe Shegro Gerrano, Patrick Adebola and Eric Amonsou. Influence of Genotypes and Environment on Physicochemical Properties of Taro (Colocasia esculenta (L.) Schott) Starch. Journal of Food and Nutrition Research. 2022; 10(9):584-592. doi: 10.12691/jfnr-10-9-1

Abstract

Taro, commonly known as Amadumbe is a traditional Southern African tuber crop. In this study, the influence of genotypes and environment on the physicochemical properties of amadumbe starches were investigated. Nine amadumbe genotypes grown at two different agro-ecological locations were studied. The genotypes had smaller sized (1-5µm) and polygonal starch granules. The amylose contents (0-14%) of amadumbe starches were low and varied significantly due to the variation in growth location and genotypes. Three genotypes namely G2, G20, and G21 seemed to lack the amylose molecule. The crystallinity pattern of starch was not affected by genotype and environment. All tested amadumbe starches showed reflective peaks at 2θ=15^o and a doublet at 17° and 18°, typical of A-type starches. Functional properties including water absorption, swelling power, and peak viscosity significantly and positively correlated with amylose contents, which would help in future improvement programme for industrial production of amadumbe.

Keywords:
amadumbe environment functionality genotypes growth starch taro

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