Tannia Starch – Physicochemical and Thermal Properties
Tannia, Xanthosoma saggitifolium, a staple corm crop in many tropical countries, is currently used to make fufu flour. Tannia is a potential source of industrial food starch. The study aimed at investigating the physicochemical and thermal properties of tannia. Corms of eight accessions of tannia from Kumasi, Ghana were divided into apical, mid – and distal sections and starch extracted using the protease strategy. Moisture contents were neither affected by corm section nor accession. Contents of α-glucan (influenced by accession type and corm
section) ranged from 72.3 to 89.3 % while amylose was from 15.7 to 29.7 %. Scanning electron microscopy revealed hexagonal granules for distal, spherical for midsection and ovoid for
apical starches with granule dimensions from 1.04 to 3.59 μm. Principal component analysis (PCA) revealed that α-glucan content was the driving factor on PC1 linked to distal starches
with amylose content on PC2 linked to midsection starches. The potential of tannia starch for food applications merit attention.