Functional properties of three native starches and their modified derivatives

摘要: Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter dumentorum). Starch modification was carried out using acetic anhydride phthalic anhydride. The native modified starches characterized Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil capacity, swelling power, solubility, gelation temperature, least amylose content pH determined standard procedures. Acetylation increased content, solubility while phthalation decreased starches. Native starch has highest temperature (85 °C) Acetylated lowest (74 °C). within range 4.14 − 6.55. Phthalation acetylation bulk density cocoyam, yam, had concentration (6%). Modification will improve usage in food non-food applications.