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Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy

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Abstract

To effectively promote the industrial utilization of cocoyam (Xanthosoma sagittifolium) roots for enhanced food sustainability and security, there is a need to study their molecular, mechanical and physicochemical properties in detail. The physicochemical and textural characteristics of the red and white varieties of cocoyam roots were thus analysed by low field nuclear magnetic resonance relaxometry, multispectral imaging, uniaxial compression testing, and relevant physicochemical analysis in the current study. Both varieties had similar dry matter content, as well as physical and mechanical properties. However, up to four fast-interacting water populations were observed in the roots, dependent on the root variety and their degree of gelatinization during cooking. Changes in the relaxation parameters indicated weak gelatinization of starch at approximately 80 °C in both varieties. However, shorter relaxation times and a higher proportion of restricted water in the white variety indicated that this variety was slightly more sensitive towards gelatinization. A strong negative correlation existed between dry matter and all multispectral wavelengths >800 nm, suggesting the potential use of that spectral region for rapid analysis of dry matter and water content of the roots. The small, but significant differences in the structural and gelatinization characteristics of the two varieties indicated that they may not be equally suited for further processing, e.g. to flours or starches. Processors thus need to choose their raw materials wisely dependent on the aimed product characteristics. However, the spectroscopic methods applied in the study were shown to be effective in assessing important quality attributes during cooking of the roots.

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Acknowledgements

The authors are grateful to the KNUST-DANIDA strengthening the root and tuber value chains project in Ghana for the financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, UPO, PMB, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

    Abena Achiaa Boakye, Faustina Dufie Wireko-Manu & Ibok Oduro

  2. Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleið 14, 113, Reykjavík, Iceland

    María Gudjónsdóttir

  3. DTU-Food, Nano-Bio Science Research Group, Technical University of Denmark, Søltofts Plads, Building 227, Kongens Lyngby, Denmark

    Abena Achiaa Boakye & Ioannis S. Chronakis

  4. DTU-Food, Food Production Engineering Research Group, Technical University of Denmark, Søltofts Plads, Building 227, Kongens Lyngby, Denmark

    Jacob Lercke Skytte

Authors
  1. Abena Achiaa Boakye
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  2. María Gudjónsdóttir
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  3. Jacob Lercke Skytte
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  4. Ioannis S. Chronakis
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  5. Faustina Dufie Wireko-Manu
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  6. Ibok Oduro
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Correspondence to María Gudjónsdóttir.

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Boakye, A.A., Gudjónsdóttir, M., Skytte, J.L. et al. Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy. J Food Sci Technol 54, 2670–2683 (2017). https://doi.org/10.1007/s13197-017-2704-7

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  • DOI: https://doi.org/10.1007/s13197-017-2704-7

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