Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch

Oyeyinka, Samson A.; Umaru, Esther; Olatunde, Sogo J.; Joseph, Jerelle A.

doi:10.1016/j.fbio.2019.01.005

Cited by 64 publications

(62 citation statements)

References 32 publications

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“…Peak viscosity is the ability of starch to swell freely before their physical breakdown and measures the maximum viscosity developed during or soon after heating (Adebowale, Sanni, & Awonorin, 2005). High peak viscosity is an indication of high starch content and also relate to the water‐binding capacity of starch (Oyeyinka et al, 2019b). Refrigeration may have affected the starch content and structure of the cassava roots, as this has also been suggested to be a probable cause for the increase in the swelling power of the refrigerated samples.…”

Section: Resultsmentioning

confidence: 99%

“…The pasting properties of the lafun samples were measured using a Rapid Visco Analyzer (RVA 4500, Perten Instruments, Sydney, NSW, Australia) as earlier reported (Oyeyinka et al, 2019b). The peak, trough, setback, breakdown, and final viscosities, as well as the peak time and pasting temperature of the samples, were obtained from the instrument.…”

Section: Methodsmentioning

confidence: 99%

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Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

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Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro‐component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications Refrigeration is a low‐temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small‐holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

Self Cite

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“…The plant can grow under extreme drought conditions. Nutritionally, bambara groundnut is considered a complete food because of its reasonably high protein content (9.60-40.0%; Ogundele, Minnaar, & Emmambux, 2017;Oyeyinka, Umaru, Olatunde, & Joseph, 2019;Uvere, Uwaegbute, & Adedeji, 1999;Anhwange & Atoo, 2015;Okudu & Ojinnaka, 2017;Amarteifio, Tibe, & Njogu, 2010;Laary, Ofori, & Kumaga, 2012;Mohammed, 2014;Nti, 2009) and it has a good balance of the essential amino acids (Yao et al, 2015). Traditionally, the grain has been reportedly used in the production of vegetable milk (Brough, Azam-Ali, & Taylor, 1993;Murevanhema & Jideani, 2013), low fat yoghurt (Falade, Ogundele, Ogunshe, Fayemi, & Ocloo, 2015), value added snacks , and a puree for infant feeding (Oyeyinka, Pillay, & Siwela, 2017).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

2020

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The aim of this paper was to review the literature (1993 to 2019) on the protein content and use of bambara groundnut in processed foods to improve nutritional value. Bambara groundnut is a legume, which is rich in protein. The protein content of bambara groundnut may vary with cultivar, growing conditions, and location as well as processing method. Complementary foods have been formulated with bambara groundnut as an ingredient. Bambara groundnut has also been used in many other food formulations and this has improved the protein content of such foods. Most of the food products containing high quantity of bambara groundnut despite the high protein content are not acceptable based on sensory evaluation especially taste and flavour. Some researchers have attempted to improve on the sensory properties of products containing bambara groundnut through some processing methods such as roasting, germination, and extrusion. Future studies may include improving the sensory properties of products enriched with bambara groundnut as well as investigating the digestibility of the products using in vivo and in vitro methods.

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“…Hence, researchers are now focusing on the use of environmentally friendly method such as the use of natural chemicals e.g. lipids Oyeyinka et al, 2017a) and physical methods such as microwaving (Lewandowicz et al, 2000;Oyeyinka et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Cassava starch has been chemically modified using lipids such as stearic acid (Maphalla and Emmambux, 2016;Schmidt et al, 2013;Varavinit et al, 2001) and physically by microwaving (Colman et al, 2014;Lewandowicz et al, 1997;Oyeyinka et al, 2019). Starch-lipid complexes also known as V-amylose complexes are important in food applications because they have been reported to reduce tendency towards retrogradation (Oyeyinka et al, 2016b), produce starch with slowly digestible property (Oyeyinka et al, 2017c) and enhanced final viscosity (D'silva et al, 2011;Oyeyinka et al, 2017c).…”

Section: Introductionmentioning

confidence: 99%

Morphology, pasting and thermal properties of microwave-assisted cassava starch- stearic acid complex

et al. 2020

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In this study, the physicochemical properties of microwave-assisted cassava starch-stearic acid complex was investigated. The effects of the modification methods were assessed using a scanning electron microscope, differential scanning calorimeter and rapid visco analyser. Native cassava starch showed mostly polygonal shape with some granules irregular and round in shape. Native cassava starch with added stearic acid had slight changes in shape while microwaved cassava starch showed irregular and dented granules with pin-holes or fissures. Native cassava starch modified with stearic acid alone or microwaved cassava starch with added stearic acid showed decreased swelling power as compared to the native starch. Pasting properties of cassava starch were significantly affected by stearic acid addition or microwaving. Stearic acid addition alone reduced the peak viscosity slightly (approx. 7%), adding stearic acid to microwaved cassava starch reduced the peak viscosity by approximately 9%, while microwaving cassava starch-stearic acid mixture showed greater reduction in peak viscosity (approx. 19%). Pasting of native or microwaved cassava starch with stearic acid resulted in the formation of type I amylose-lipid complexes, with melting temperatures ranging from approx. 92 to 102oC. Microwaving can improve complexation of stearic acid with cassava starch to produce modified starch with higher thermal stability and increased final viscosity.

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Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch

Cited by 64 publications

References 32 publications

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

Morphology, pasting and thermal properties of microwave-assisted cassava starch- stearic acid complex

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