The starches obtained from two different yam residues, which were treated with alkali(starch-A) or enzyme
(starch-E), were studied and compared with yam starch isolated using ordinary method (starch-O) for
morphological, crystalline pattern, thermal, and pasting properties. The results revealed that the amylose content of
three starches ranged from 19.47 to 22.17%. The granule surfaces of starch-A and starch-E were as smooth as that
of starch-O. The crystalline pattern of the three starches was a C-type. The transition temperatures (To, Tp and Tc)
varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30 to 86.65 °C, respectively. The starch-E showed the highest
Hgel, followed by the starch-A, while it was lowest for the starch-O. According to the viscosity measurement,
starch-O had the lowest pasting temperature, highest peak viscosity and breakdown viscosity, which were contrary
to those of starch-E.
