Characterization Of Carbohydrates-based Root and Tuber Flour Using Fourier Transform Infrared Radiation (FTIR)

Abstract: Roots and tubers are starchy foods that give energy to human beings and therefore play an important role in diets particularly in developing countries. The information regarding the production and even the contents in these foods are not enough. The research is aimed to identify the functional groups in the produce of these crops using Fourier transform infrared spectroscopy. This method is used extensively in industry, where it is possible to find that the same compound is marketed by a number of manufacturers but the infrared spectra of the products are slightly different. The results depict that all the samples (cocoyam, yam, cassava and potato) have contents of amides, carboxylic acids, carbohydrates with only cocoyam and yam having alkylhalide contents. Further studies are recommended to determine the nutritional value of the foods.

Keywords: Cocoyam, Yam, Cassava, Potato, FTIR