Effect of genotypes and growth locations on composition and functional properties of amadumbe flours.

ABSTRACT: Amadumbe, known as taro is a traditional crop mainly grown for subsistence in Southern Africa. In this study, chemical composition and functional properties of nine amadumbe genotypes grown at two distinct locations were investigated. Carbohydrate contents (73-81%) of amadumbe genotypes were substantially high and varied with growth location. Protein contents ranged from 8-12% and fat was very low (less 1%) in all genotypes. Major minerals in flours were K, P, Mg and Ca, but these were present at varying levels depending on growth locations. Amadumbe flours showed slightly low mucilage contents (6-9%) across genotypes. However, genotypes with higher mucilage contents generally had higher water absorption capacities irrespective of growth locations. Genotype and growth location significantl

SUBMITTER: Mawoyo B 

PROVIDER: S-EPMC5629167 | biostudies-literature | 2017 Oct

REPOSITORIES: biostudies-literature