Preliminary Study on the Potentials of Tuber Starches as Soup Thickeners

Abstract

French soups are usually thickened with grain flour especially flour from wheat or corn. The acceptability of soups thickened with different tuber starches was investigated. Starch was produced from sweet potato (Ipomea batatas), yam (Discorea alata) and cocoyam (Xanthosaoma sagittifolium) using standard extraction methods. The starch was used to thicken French soup and the acceptability of the soup by consumer was assessed. The result shows that soup thickened with cocoyam starch was rated highest in flavor and taste while yam starch was more preferred as soup thickener in terms of colour, consistency and texture. There is significant difference (P<0.05) in the texture of the three samples with sweet potato starch having the least rating in taste and texture. Tuber starches can be adopted as French soup thickener as a replacement for grain flour.