Citric acid esterification of two accessions of white yam (Dioscorea rotundata), Aro, Efuru and Yellow yam (D. cayanensis) flours were carried out with four different concentrations of citric acid (10%, 20%, 30%, 40%w/v/100 g sample) under varying reaction temperature and time (110 °C for 2 h, 110 °C for 3 h, 120 °C for 2 h and120 °C for 3 h). The degree of substitution (DS), reaction efficiency (RE) and alpha—amylase digestibility of the products were determined. The DS obtained was 0.011–0.178. The reaction efficiency at 110 °C for 2 h, 110 °C for 3 h, 120 °C for 2 h and 120 °C for 3 h across all samples were (11.33–34.05%), (12.96–52.14%), (26.67–39.94%) and (32.01–65.11%) respectively. For esterification at 120 °C for 3 h, the reaction efficiencies were higher than 50% for almost all samples at a citric acid concentration of 10–30%w/v. However, at 40%w/v, the reaction efficiency decreased to less than 50%. Alpha-amylase digestibility reduced as the concentration of citric acid, temperature and reaction time of the esterification process increased. The least reduction in digestibility (1.15%) was obtained at 110 °C for 2 h at 10% citric acid concentration, while the highest reduction in digestibility (93.42%) was obtained at 120 °C for 3 h at 30% citric acid concentration. From the results obtained, it can be concluded that the concentration of citric acid, reaction temperature and time correlate positively with the degree of substitution and alpha-amylase resistivity, however steric effect reduced the reaction efficiency as the concentration of citric acid dosages increased.
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