Abstract
Starch was extracted from ten cultivars of taro and various physicochemical properties were determined. The granule size was found to vary considerably among the different accessions, C-9 starch having the largest average granule size (5·19 μm) while the lowest was recorded for C-46 (2·96 μm). The total amylose content varied between 14 and 19%, C-9 starch having the highest value. Soluble amylose content ranged from 4 to 11%. Although there was not much difference between varieties in the 2% viscosity determined using a Redwood viscometer, the Brabender viscosity patterns showed considerable variation, and C-9 starch had the highest peak viscosity, almost twice as much as the others. The swelling volumes ranged from 25·0 to 60·0 ml g −1 with C-266 starch having the highest swelling volume.
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