Characterisation of yam tubers and starch substances for food quality and industrial applications

 selection of the raw material and agreement with IITA
 development of new methods and modificiation of existing methods
 proximal charcaterization : moisture content, titratable acidity, pH, minerals in the flours (P,K,Ca,Zn,Cr,Pb,Se) and phosphorus in starches, free amino acids in flours, soluble sugars, IP6 phytates;
 rheological characterization of raw and cooked pulps using uniaxial texturometer by relaxation;
 rheological characterization of the pulps by dynamical mecanical analysisat constant strain rate;
 rheological characterization of the gelatinized starches by dynamical mechanical analysis (frequency sweep)
 rheological characterization by viscoamylographic profiles (RVA) in the rheometer starch cell;
 morphological and thermal characterization (lazer sizer and DSC)
 digestibility by enzymatic hydrolysis
 starch content by enzymatic hydrolysis