1

Production de fProduction de fééculecule

D. Dufour / CIRAD (UR D. Dufour / CIRAD (UR -- QualitQualitéé des aliments tropicaux)des aliments tropicaux)Source: Starch/Stärke , 51 (1999) Nr. 6, 189-193

Maize: 37.4(83%)

Cassava: 1.8(4%)

Potato: 2.7(6%)

Wheat: 3.2(7%)

World starch production(45 million tonnes)

European Union starch production(7.48 million tonnes)

Potato: 1.8 (24%)

Others: 0.08(1%) Maize: 3.6

(48%)

Wheat: 2.0(27%)

Source: Starch/Stärke, 51 (1999) Nr. 6, 189-193

2

Common nameAmylose

DSC Clarity

Arracacha (blanca) 2% 74%Giant taro 12% 0%Taro 13% 2%Arracacha (amarilla) 15% 28%Mauritia flexuosa 17% 3%Arrowroot 19% 35%Sweet potato 20% 77%Ullucu 20% 66%Añu 21% 55%Cassava 21% 43%Greater yam 25% 8%Tannia 26% 4%Yam bean 26% 4%Edible canna 27% 65%Potato --- 92%

05

10152025

3035404550

0 5 10 15 20 25 30

Amylose (%)

Syn

eres

is e

xten

t (%

)

Syneresis extent as a function of amylose content

0

500

1000

1500

2000

2500

0 10 20 30 40 50 60 70 80 90

Time (min)

Vis

cosi

ty (B

.U.)

Edible CannaOcaSweet potatoUllucoArracachaYamPotato

ViscoamylogramsViscoamylograms ofof nonnon--cerealcereal starchesstarches

3

0

10

0

20

0

30

0

40

0

50

0

60

0

010

20

30

40

50

60

70

80

90

Tim

e (m

in)

Viscosity (B.U.)

Sw

am

p p

alm

Pla

nta

inX

an

tho

so

ma

r.T

aro

Arro

wro

ot

Ca

ss

av

aY

am

be

an

Co

co

yam

Viscoam

ylograms

Viscoam

ylograms

ofof

nonnon

- -cerealcerealstarches

starches

Xanthosoma r.

Yam bean

Swamp palm

Cocoyam

Taro

Plantain

Cassava

Sweet potato

Yam

Arrowroot

Ulluco

Arracacha

Oca

Edible Canna

Potato

0

500

1000

1500

2000

2500

Maximum viscosity (B.U.)

Non

Non

- -cerealcerealstarch

starchm

aximum

m

aximum

viscosityviscosity

values values

(B.U

, (B

.U, starchstarch

suspension 5%)

suspension 5%)

Xanthosoma r.

Taro

Swamp palm

Yam bean

Arracacha

Sweet potato

Cassava

Arrowroot

Oca

Potato

Cocoyam

Plantain

Ulluco

Mashua

Yam

Edible Canna

3,75,4

13,4

16,81

8,520,8

21,523,3

24,225,9

26,5

2627,1

28

31,1

37,2

0 5

10

15

20

25

30

35

40

% Amylose

Am

ylose contents ofnon-cerealstarches

Oca

Ulluco

Arracacha

Arrowroot

Potato

Cassava

Sweet potato

Swamp palm

Yam bean

Edible Canna

Cocoyam

Plantain

Xanthosoma r.

Taro

Yam

48

55

58,7

61

61

63,3

65

67,8

68,5

68,5

73,7

73,8

74,5

76,4

83,5

40

45

50

55

60

65

70

75

80

85

90

Gelatinization temperature (°C)

Gelatinization

Gelatinization

temperatures

temperatures

ofof

differentdifferent

nonnon

- -cerealcerealstarches

starches

4

-150-100-50

050

100150200250300350

Cha

nge

of

visc

osity

(%)

Pot

ato

Cas

sava

Arr

acac

ha

Ullu

co

Mas

hua

Oca

Sw

eet p

otat

o

Arr

owro

ot

Taro

Yam

bea

n

Mus

a p.

Que

ensl

and

a/t

Yam

Coc

oyam

Sw

amp

palm

Xan

thos

oma

r.

NonNon--cerealcereal starchesstarches::Changes in Changes in starchstarch gel gel viscosityviscosity duringduring sterilisationsterilisation (2h, 121(2h, 121°°C)C)

(Starch increasing resistance to sterilisation)

5

6

Production d’amidon aigre de manioc en Amérique du Sud

7

8

9

10