In vitro digestibility of hydrothermally modified <i>Bambara</i> groundnut (<i>Vigna subterranean</i> L.) starch and flour

Afolabi, T. Adeniyi; Opara, Amarachi O.; Kareem, Sarafadeen Olateju; Oladoyinbo, Fatai O.

doi:10.1002/fsn3.510

Cited by 27 publications

(21 citation statements)

References 58 publications

(109 reference statements)

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“…This is due to the action of heat‐moisture treatment which further restricts the swelling of the starch granules (Singh, Chang, Lin, Singh, & Singh, ). Afolabi, Opara, Kareem, and Oladoyinbo () reported reduction in the swelling power for hydrothermal modified bambara groundnut starches. The significance of this result means that high water penetration can be achieved for flours subjected to low incubation temperatures.…”

Section: Resultsmentioning

confidence: 99%

The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Naiker

Baijnath

Amonsou

et al. 2020

J Food Process Preserv

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Hyacinth bean flour was produced from legume grains subjected to steaming and dehydration treatments, prior to soaking to improve utilization as potential functional food ingredients. The morphological characteristics of starch granules extensively changed in response to processing with a distinct variation in the chemical composition of samples studied. Potassium (215.33–326.33 mg/100 g), sodium (19.30–24.57 mg/100 g), and phosphorous (148.67–178.33 mg/100 g) were among the main contributors to total variation whereby individual minerals exhibited different leaching responses to processing treatments. There were significant correlations (p < .05) present among total starch (48.66–51.02 g/100 g), chemical constituents, and physicochemical properties studied. High water penetration potential was identified for samples produced by steaming and dehydration which can be attributed to high levels of swelling and water solubility at lower temperatures (60–70°C). In samples produced by steam‐dehydration, a significant improvement in resistant starch (23.44 g/100 g dry starch) content was observed. Practical applications This study presents the application of processing methods (soaking, steaming, dehydration) to improve the nutritional characteristics and physicochemical properties of hyacinth bean flour for application as ingredients to produce value‐added legume‐based food products. Such processing approaches could potentially improve the value of hyacinth bean by diversifying its use and helping to improve the competitiveness of the legume grain sector. By adopting statistical methods, findings are expected to provide valuable knowledge on nutrient loss and preservation during processing.

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Section: Resultsmentioning

confidence: 99%

The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Naiker

Baijnath

Amonsou

et al. 2020

J Food Process Preserv

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“…The trend of this result suggests that bambara groundnut had higher resistant starch content than breadfruit. Afolabi et al (2018) reported 33% resistant starch content for bambara groundnut flour. The difference in the resistant starch content of the two crops and their flour blends can be ascribed to differences in genetic composition, starch crystallinity, granular structure, amylose/amylopectin ratio, and interaction of starch with other macro and micro nutrients (Sajilata et al, 2006).…”

Section: Resistant Starch and In Vitro Starch Digestibilitymentioning

confidence: 99%

Nutritional quality and starch digestibility of breadfruit-bambara groundnut composite flours for food formulations

Arinola

Ezekiel

Ogunbusola

2021

Ann.UDJG.FoodTechnology

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The focus of this study was to produce composite flour with nutritional and functional potentials from underutilized and inexpensive crops, which can be used in food formulations as a substitute to composite flours from commonly used and expensive crops. The proximate, mineral, and amino acid compositions, resistant starch content and in vitro starch digestibility of breadfruit-bambara groundnut (100:0, 90:10, 80:20, 70:30, and 60:40 respectively) composite flours were investigated using standard methods. Data generated were subjected to statistical analysis. Inclusion of bambara groundnut in the composite flours significantly (p≤0.05) increased protein (5.06-16.96%), ash (1.54-2.71%), fat (1.06-1.96%), potassium (727.82-797.73 mg/100g), phosphorus (143.36-177.32 mg/100g), magnesium (92.71-117.05 mg/100g) and resistant starch (11.45-21.98%) contents, while it significantly (p≤0.05) reduced fibre (4.65-5.39%), carbohydrate (65.33-79.69%), sodium (48. 64-71.25 mg/100g), and calcium (57.65-64.50 mg/100g) contents, as well as in vitro starch digestibility (40.41-58.75%). All the essential amino acids were present; they constituted 34.69 – 37.94% of the total amino acid. The predicted protein efficiency ratio ranged from 2.14 to 2.82. This study suggests that breadfruit-bambara groundnut composite flours may find usefulness in different food formulations and may exhibit lower postprandial hyperglycemia which is important for obese and diabetic patients.

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“…Starch is the most important edible polysaccharide containing nutritionally high to low molecular weight sugars [97]. Food industry uses starch as a thickening, bulking agent, gelling and for water holding capacity making it as a treasured factor [98]. Recent study documented that fully digested starch in small intestine is known as digestible starch, the incompletely digested starch in small intestine is known as partially digested starch, while starch that totally forbids digestion in small intestine is known as resistant starch [99].…”

Section: Tapioca/ Cassavamentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

Cited by 27 publications

References 58 publications

The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean)

The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Nutritional quality and starch digestibility of breadfruit-bambara groundnut composite flours for food formulations

Application of Starch and Starch-Based Products in Food Industry

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