Isotherm Models of Tacca Starch (Tacca Involucrata) at Ambient Temperature Using Some Common Packaging Materials

Main Article Content

J. A. V. Famurewa
C. J. Oladejo


Looking into the relationship between the air relative humidity (water activity aw) and equilibrium moisture content of food materials is important in maintain good keeping quality and process operations. The adsorption isotherms for tacca starch using different packaging materials (low density polyethylene (LDP), high density polyethylene (HDP) and plastic) were investigated. Concentrated acid (H2SO4) solutions ranging from 69.50-164.98 ml were used to vary the micro-climate in the study at ambient temperature and aw (0.10-0.80) which is usually experienced in the tropical environment. The experimental data were compared with seven widely recommended models in the literature for food adsorption isotherms (GAB, Oswin, Modified Oswin, BET Hasley, Smith and Henderson). The moisture adsorption isotherms were sigmoidal in shape and was influenced by temperature. The modified Oswin model was found to be most adequate for HDP packaging material while Oswin model was found suitable for plastic and LDP packaging materials.

Article Details



Ajibola, O.O (1986). Desorption isotherms for plantain at several temperatures. Journal of Food Science, 51(1):169-171.

Alakali G.R., Irtwange, S.V and Abu, J.O (2009). Effect of processing methods and Storage environment on moisture adsorption characteristics of ginger (Zingiber officianale). African Journal of Food, Agriculture, Nutrition and Development. 9(5):256-275.s

Al-Muhtaseb AH, McMinn WAM, Magee TRA (2002). Moisture sorption isotherm characteristics of food products: A review. Food Bioprod Process.80 (2): 118-128.

Andrade, R.D.P., Lemus R, M., and Perez, C.E.C., (2011). Model of sorption Isotherms for food: uses and limitations. Vitae, Revista De La Facultad De Quimica Farmaceutica 18(3):325-334.

AOAC (1990). Association of official analytical chemists. Approved official methods of analysis, 15th edition, vol.2, Washington, D.C.

Aviara, N.A., Ajibola, O.O., Aregbesola, O.A., and Adedeji, M.A. (2006). Moisture sorption isotherm of sorghum malt at 40 ºC and 50 ºC. J.Food Eng. 42: 290-301.

Bruunauer, S., Emmet, P., and Teller, E (1938).Adsorption of gases in multimolecular layers. Journal of America Chem. Soc., 60:309.

Budi Nurtama and Jenshinn Lin, (2010). Moisture Sorption Isotherm Characteristics of Taro Flour, World Journal of Dairy & Food Sciences 5 (1): 01-06.

Chen, C., (2002). Sorption Isotherms of Sweet Potato Slices. Biosystems Engineering, 83(1): 85-95.

Chowdhury, M.M.I., Huda, M.D., Hossain, M.A and Hassan, M.S (2005). Moisture sorption isotherms for mungbean (Vigna radiate L). Journal of Food Engineering, 74 (4): 462-467.

Famurewa, J.A.V., Oluwamukomi, M.O and Alaba, J.O.(2012). Storage Stability of Pupuru Flour (a cassava product) at Room Temperature. British J. Applied.Sci. and Tech. 2(2): 138- 145

Famurewa, J.A.V., Ibidapo, P. O., Olaifa, Y., (2013). Storage Stability of Tomato Paste Packaged in Plastic Bottle and Polythene Stored in Ambient Temperature. International Journal ofApplied Science and Technology. 3(6):34- 42.

Gebre-Mariam T and PC Schmidt (2006). Isolation and physicochemical properties of End set starch. Starch/Starke.; 48(6):208-214.

Igbeka, J.C., Blaisdell, J.L., Herum, F.L & Hamdy, M.Y (1975). Equilibrium moisture content of cassava and potato. American Soc. Of Agricultural Engineers, Paper No 75-6527.

Kaymak-Ertekin, F. and A. Gedik, (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Lebensmittel- Wissenschaft und-Technologie, 37(4): 429-438.

Kumar, K.R (2000). Moisture sorption and packaging characteristics of Arabian dry cereal foods. Journal of Food Science and Technology-Mysore 37 (3):330-333.

Le Corre, D., Bras, J. and Dufresne, A. (2010). Starch nanoparticles: a review. Biomolecules. 11(5): 1139-53.

Manek, R. V., Kunle, O. O., Emeje, M. O., Builders, P., Rao, G. V. R., Lopez, G. P., (2005). sPhysical, thermal and sorption profile of starch obtained from Tacca leotopentaloides. Starch/Starke, 57(2): 55–61.

Omojola MO., (2013). Tacca starch: a review of its production, physicochemical properties, modication and industrial uses, Afri. J. of Food, Agric., Nutri. and Develop. 13(4): 7972- 7985.

Oyelade, O.J., Igbeka, J.C and Aworh, O.C (2001). Moisture isotherms of cowpea four at 30 oC and 40 oC. Journal of Applied Sciences, 4 (1):1700-1711.

Oyelade O.J. (2008). Equilibrium Moisture Content Models for Lafun. International Journal of Food Engineering 4(2):1-17.

Patil SK and Associates (2012) Strategic review of corn starch industry and markets-starch, sweeteners, bioprocessing and co-products. (Accessed 22.08.2012).Available from http://

Ricardo D., Andrade P, Roberto L.M., Carmen E. Pérez C. (2011). Models of sorption isotherms for food: uses and limitations. Vitae, Revista De la Facultad de Química Farmacéutica. 18(3): 325-334

Sanni, S.A., Adebowale, A.R.A., Olayiwola, I.O., and MaziyaDixon, .B. (2008). Chemical composition and pasting properties of iron fortified maize four. J. Food, Agric.Environ.6:172-175.

Talla, A. (2012). Experimental determination and modelling of the sorption isotherm of Kilishi Brit. J. Appl. Sci. Technology. 2: 379-389.

Ukpabi UJ, Ukenye E and AO Olojede (2009) Raw materials potentials of Nigerian wild Polynesian arrowroot (Tacca leontopetaloides) tubers and starch .J. of Food Technology.7(4):135-138.

Vega-Galvez, A., Palacios, M., and Lemus- Mondaca, R.P. (2008). Moisture sorption isotherms and Isoelectric heat determination in Chilean papaya (Vasconcella pubescens). Quimica Nova .31(6): 1678- 7064.