Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour

Adebowale, Kayode O.; Afolabi, T. Adeniyi; Lawal, Olayide S.

doi:10.1016/s0308-8146(02)00100-0

Cited by 151 publications

(136 citation statements)

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“…This might be due to increase in starch crystallinity that probably restricted access of oil and water into the granules of the acid thinned starch. This result was in agreement with observations reported on the water and oil absorption capacities of modified bambara groundnut starch [30] and rice starch [32].…”

Section: Water and Oil Absorption Capacitiessupporting

confidence: 94%

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Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Olu-Owolabi¹,

Olayinka²,

Adegbemile³

et al. 2014

FNS

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Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Set-back values were reduced after modifications, indicating that modification would minimize starch retrogradation.

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Section: Water and Oil Absorption Capacitiessupporting

confidence: 94%

“…All forms of modification reduced protein content and the least protein content was observed in SAS, while the highest was observed in acid thinned starch. This agreed with the observation of [30].…”

Section: Proximate Compositionsupporting

confidence: 93%

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Olu-Owolabi¹,

Olayinka²,

Adegbemile³

et al. 2014

FNS

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“…From the above data it can be seen that the variety has only marginal effect on the proximate composition of the flour, although significant differences (p < 0.05) were observed in the cases of fat and crude fibers contents. The values of the protein contents obtained were higher than that reported (20.7 %) by Adebowale et al (2002) and 18.3 % by Amarteifio & Moholo (1998) on bambara groundnut. In addition the ash content was close to value reported by Amarteifio & Moholo (1998) but significantly (p<0.05) higher than 0.63 % reported by Adebowale et al (2002).…”

Section: Chemical Compositioncontrasting

confidence: 80%

“…The values of the protein contents obtained were higher than that reported (20.7 %) by Adebowale et al (2002) and 18.3 % by Amarteifio & Moholo (1998) on bambara groundnut. In addition the ash content was close to value reported by Amarteifio & Moholo (1998) but significantly (p<0.05) higher than 0.63 % reported by Adebowale et al (2002). Similar behaviors were observed on crude fiber contents, and the differences observed with those in literature may be due to the difference in landraces, soil and climatic conditions (Amarteifio & Moholo 1998).…”

Section: Chemical Compositioncontrasting

confidence: 80%

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

et al. 2014

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This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut along with their respective starch and protein isolates were analyzed for some physicochemical and microstructural properties. It was observed that bambara flour contained appreciable amount of proteins (24.0-25.5 g/ 100 g), carbohydrates (57.9-61.7 g/100 g), fiber (3.45-3.68 g/100 g) and ash (3.65-3.85 g/100 g) with marginal differences between both varieties. The properties of starch and proteins isolated from the flours were different from one variety to another. In particular the starch granules of the white variety were larger (size range 10-35 μm) and polygonal while those from the black variety were smaller (size range 6-15 μm) and spherical in shape. In addition, the peak of gelatinization temperature was higher for white variety (81.7°C) than for black variety (77.5°C). The gelatinization temperature and the enthalpy of gelatinization of starch in the flours were systematically lower than for the starch isolates, suggesting an interaction of starch with other components on the gelatinization process.

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“…Essas características dos amidos modificados por oxidação são associadas à presença de grupamentos carbonila e carboxila que dificultam a reassociação das cadeias de amido para a formação do gel novamente (ADEBOWALE; AFOLABI; LAWAL, 2002;LEONEL;GARCIA;REIS, 2004).…”

Section: Agradecimentosunclassified

Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático

Silva¹,

Ferreira²,

Shirai³

et al. 2008

Ciênc. Tecnol. Aliment.

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O amido é o produto final do processo fotossintético e constitui a principal reserva de carbono das plantas. Sua formação ocorre devido à atividade coordenada de algumas enzimas, tanto nas organelas fotossinteticamente ativas, onde o amido é reserva temporária, quanto nos amiloplastos de órgãos de reserva (CEREDA et al., 2001).O amido armazenado nas células de frutos, sementes, raí-zes e tubérculos se encontra depositado na forma de grânulos mais ou menos brilhantes, apresentando formas e dimensões diversas. Estes grânulos são estruturas semicristalinas, compostos de macromoléculas lineares e ramificadas (CEREDA et al., 2001). Os componentes majoritários do amido são a amilose e a amilopectina (BOURSIER, 1994). A amilose é uma molécula essencialmente linear composta por unidades de D-glucose ligadas em alfa (1-4) com pequeno número de ramificações. Já a amilopectina é altamente ramificada e composta por unidades de D-glucose ligadas em alfa (1-4) e com 5 a 6% de ligações alfa (1-6) nos pontos de ramificação.Devido ao baixo custo o amido tem sido tradicionalmente utilizado pela indústria como ingrediente calórico e como me- AbstractOxidized starches produce low-viscosity pastes even in high concentrations, are stable to retrogradation and are used in the paper, textile and food industries. This property is attributed to the presence of carboxyl groups, which have negative charges and are bulkier than hydroxyls. In this work, potato, sweet potato, Peruvian carrot, cassava, corn and waxy corn starches were modified with oxidative reagents and characterized with respect to their carboxyl content, reducing power, differential dyeing, expansion power and viscographic properties, in water, acetate buffer (pH 4.0) and phosphate buffer (pH 7.0). The results showed that waxy corn and cassava starches presented high expansions, when modified with KMNO 4 /lactic acid (25.8 and 24.1 mL.g -1 , respectively). The starch pastes of waxy corn showed freeze-thaw stability in all treatments. Differential dyeing and carboxyl content did not vary between the native and modified samples; only potato starch reacted with methylene blue, due to the presence of phosphate groups. With respect to pH and acidity, almost all samples presented values next to neutrality, except corn and waxy corn starch modified with NaOCl/lactic acid. The starches oxidized with KMnO 4 /lactic acid presented lower viscosity peaks than those oxidized with NaOCl. The viscosity peaks of starches analyzed in phosphate buffer were lower than in water and acetate buffer. Keywords: oxidized starches; chemical modification; expansion; RVA. ResumoAmidos oxidados em elevadas concentrações produzem pastas fluidas, são estáveis à retrogradação e aplicados em indústrias de papel, têxtil e de alimentos. Esta propriedade é atribuída à presença de carboxilas, com cargas negativas e mais volumosas que as hidroxilas. Neste trabalho, amidos de batata, batata doce, mandioca, mandioquinha salsa, milho e milho ceroso foram modificados com KMnO 4 /ácido lático e NaOCl/ácido lático e ...

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Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour

Cited by 151 publications

References 10 publications

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático

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Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour

Cited by 151 publications

References 10 publications

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (&lt;i&gt;Digitaria&lt;/i&gt; Stapf) Grains

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (&lt;i&gt;Digitaria&lt;/i&gt; Stapf) Grains

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático

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Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains