Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon

Abstract

Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon

“…Starch contents of the isolated legume starches showed no significant difference and ranged from 82.06 g/100g for White bean to 88.40 g/100g for Yellow bean (Table 1). This revealed the high purity of legumes starches extract (Saho Tsaju Nguetcho et al, 2019). It's rather difficult to obtain pure starches from legumes, due to their high protein content.…”

“…There was no increase of amount of water release from legume starch after the third FTC. The high stability of legume could be improved by their high amount of amylose content and their high water absorption capacity (Saho Tsaju Nguetcho et al, 2019). Indeed, the syneresis of starch gels is similar to the syneresis of waxy corn of 53.9% (Srichuwong et al, 2012).…”

Potential of underutilized Dolichos lablab (lablab purpures) seeds in improving nutritional quality and livelihood in Tanzania

“…(2010) and Davari et al (2018), found compatible results. Carbohydrates in legume seeds are considered to have unique properties such as high temperature stability when compared to similar cereal or tuber starch depending on the legume species, but only a few of these seeds have been investigated (Tsaju & Yanou, 2021). Proper understanding of carbohydrates in different accessions of legumes could play an essential role in food industries which would improve food quality and framers' livelihoods as they make good market in food industries.…”