Evaluation of a continuous process of bubbling for recovering yam starch and mucilage

• Published in: Temas agrarios (Montería, Córdoba, Colombia) Vol. 20; no. 1; pp. 71 - 80
• Main Authors: Jhonys J. Pérez, Alfredo C. Fernández, Jairo G. Salcedo
• Format: Journal Article
• Language: English; Spanish
• Published: Universidad de Córdoba 01.01.2015
• Subjects: bubbling; mucilage; starch; yam
• ISSN: 0122-7610; 2389-9182
• DOI: 10.21897/rta.v20i1.749

The extraction of starch from yam tubers is difficult because of the presence of a gelatinous substance (mucilage), that makes hard to separate starch from tubers and also change its quality its characteristics. The objective of this study was to evaluate a process of continuous bubbling to extract and recover starch and mucilage from D. alata and D. rotundata. Four rations of kg of yam tuber / water (1/4, 1/5, 1 / 6 and 1/7) w / w and three operation period (30, 60 and 90 min) were used in a factorial experimental design. The extraction process to separate mucilage and starch from yam tubers was influenced by the ratio of kg of yam tuber/water and time with significant differences in operations in which they used a time of 60 minutes and 6 L of water per kilogram of yam was added;.Starch yield higher on D. rotundata,while the higher yield on mucilage was in D. alata.