Determination of glucomannan content in Amorphophallus hewittii

Awing, Norida Hanim (2009) Determination of glucomannan content in Amorphophallus hewittii. [Project Paper] (Submitted)

Text lpFSPM2009 83 - NORIDA HANIM BT AWING.pdf Download (3MB)

Abstract

Flour from conn of Amorphophallus hewillii was processed and evaluated for glucomannan contents. Glucomannan is a polysaccharide consisting of linked B-1,4 D-glucose and D-mannose was beneficial used as derivatives in pharmaceutical, biotechnology and fine chemical field. The major changes in glucomannan concerned the decrease and increase of drying temperature and also storage period. Flours derived from dried corm slice under 40, 50, 60, 70 and 80 °C was tested for glucomannan content and to produce a good quality of flour with analytical characteristics; moisture, arranging between 10 to 11 %. Two old days corm produced higher glucomannan content in flour moisture content (11 to l 0%) and increasing with drying temperature, from 14.93 to 33.90% at 40 to 60 °C but decreased after 70 to 80 °C with 25.56 to 24.61 % in every 100 g of flour. Besides this value, better temperature 60 °C were used for second's treatment between storage period and glucomannan content. In one week, the percentage of availability glucomannan decreases compare sampling week; 32.40% or 0.88/100 g followed with, two weeks; 29.70% or 0.81/100 g, three weeks; 27.20% or 0.74/100 g and lastly, fourth weeks; 21.30% or 0.58/100 g of flour and the losses in glucomannan content parallel with increasing period storage and flour moisture, with no significance differences (p:S0.05) between the samples. After analysis by using biochemical method, flour with drying temperature 60 °C show a higher percentage of glucomannan, 33.90% or 0.92/100 g in flour and processing flour from different storage periods of corms starting with one, two, three and lastly with fourth weeks were used with these temperature, 60 °C. The changes of glucomannan content depend on increase and decrease of drying temperature also period storage. Again, flour from sampling period (two old days corms from sampling corms) showed the higher content of glucomannan compare another week; one, two, three and fourth weeks. Flour of 250 µm mesh size with moisture content of 10 to 11 % derived from grounded dry corm slices were analysed for glucomannan contents using Glucomannan Megazyme Assay procedure. Drying of slices under 60 °C produced flour with higher glucomannan content of 33.9% (0.92/100 g) compared to other drying temperature for every I 00 g of flour. It was also found that storage period ( under ambient condition) are significantly affect the glucomannan content.

Item Type:	Project Paper
Subjects:	Q Science > Q Science (General)
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	08 Dec 2025 03:42
Last Modified:	08 Dec 2025 03:42
URI:	http://psaspb.upm.edu.my/id/eprint/2615

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