ABSTRACT
Glucomannan is a cell wall component of many microorganisms and also exists in plants, such as lily, iris, aloe, mung bean, and pea (Kato et al. 1976; Heller & Villemez 1972; Hinman & Villemez 1975), and also in some species of the Amorphophallus genus (Liu 2004). The latter are known for being able to synthesize glucomannan, mainly in the underground tubers. Among them are the main cultivated species, namely, A. konjac (K. Koch), A. albus (Liu et Chen), and A. muelleri (Bl.). Glucomannan is their main storage carbohydrate component and accounts for 54% to 61% of the total dry matter. In addition to glucomannan, the tubers (corms) contain 10%–30% (w/w) starch, 2.6%–7% (w/w) inorganic elements, 5%–14% (w/w) proteins, 3%–5% (w/w) soluble sugars, and small amounts of alkaloids (trigonelline) expressed in dry weight (Li et al. 2005).
