Department of Food Process Engineering, Wolkite University, Postal address: 07, Wolkite University, Wolkite, Ethiopia.
Int J Biol Macromol. 2021 Sep 30;187:911-921. doi: 10.1016/j.ijbiomac.2021.07.188. Epub 2021 Aug 3.
Starch is a key food ingredient that can be extracted from roots, tubers, cereals, legumes and used in a variety of industrial applications. The issue of starch has received considerable critical attention. Most conventional sources of starch are being overexploited, it is necessary to investigate new botanical sources of starch to relieve pressure on traditional sources. Indigenous Ethiopian tuber crops can represent unexploited sources of starch with interesting characteristics in terms of potential uses as starch-based foods. It comes in a variety of shapes, sizes and properties allowing for a wide range of applications with high technological value in both the food and non-food industries. Compared to common starches, these starches have far fewer studies on their food and industrial applications. In the future, tubers grown Ethiopia could become another source of starch for the processor. This review summarizes current knowledge about the composition, structure, and physicochemical properties of Ethiopian tubers starches, intending to recommend future research to improve their use in the food industry. In the future, more in-depth work will be needed to reveal the mechanism of modification involved for structural change to use these starches for different purposes.
淀粉是一种主要的食品成分，可以从根、块茎、谷物、豆类中提取，并应用于各种工业领域。淀粉问题已经引起了相当多的关注。大多数传统的淀粉来源都被过度开发，因此有必要寻找新的植物淀粉来源，以减轻对传统来源的压力。埃塞俄比亚本土块茎作物可以作为淀粉的潜在来源，其具有独特的特性，在食品和非食品工业中具有广泛的应用价值。这些淀粉有多种形状、大小和特性，可应用于食品和工业领域，具有很高的技术价值。与常见的淀粉相比，这些淀粉在食品和工业应用方面的研究要少得多。未来，在埃塞俄比亚种植的块茎可能成为加工商的另一种淀粉来源。本综述总结了埃塞俄比亚块茎淀粉的组成、结构和物理化学性质的现有知识，旨在为未来的研究提供建议，以提高其在食品工业中的应用。未来，需要更深入的工作来揭示涉及结构变化的改性机制，以便将这些淀粉用于不同的目的。
