Physicochemical properties of starches extracted from bambara groundnut landraces

Abstract

The physicochemical properties of starches extracted from three bambara groundnut landraces, maroon, brown, and cream were studied. The amylose contents (31.5-34.6%) of the bambara starches were significantly different among the landraces. All the bambara starches exhibited an A-type crystalline pattern with an average relative crystallinity of 32%. The peak gelatinization temperature (approx. 73°C) of brown bambara starch was slightly low compared to maroon (approx. 78°C) and cream (approx. 76°C) bambara starch. The bambara starches showed substantially high proportion of resistant starch (71%) and similar predicted glycemic index (40.1) among landraces. Bambara starch can potentially be used as a thickening agent in food products and ingredient development.

Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex

“…However, in this study, the variation in peak viscosities did not show any inverse relationship with amylose contents. Previous studies similarly found that differences in amylose contents were not sufficient to explain the variation in starch peak viscosity (Kaur & Sandhu, ; Kaur et al ., ; Oyeyinka et al ., ). Residual or endogenous lipids in corn starches have been reported to restrict starch granular swelling during pasting (Tester & Morrison, ).…”

“…BGS showed relatively higher amylose content (32 ± 2.4%) than corn starch which showed 21.5 ± 1.2%. The amylose content of BGS is in agreement with the literature on pulse starches (Hoover et al ., ) including BGS (Kaptso et al ., ; Oyeyinka et al ., , ,d). Generally, pulses are characterised by high levels of amylose content when compared to most cereal and tuber starches (Oyeyinka et al ., ).…”

“…BGS appeared bigger (average diameter: to 27 ± 3.1 μm) than corn starch (14 ± 2.3 μm). The size and shape of the two starches in this study are similar to previous reports on Bambara groundnut (Oyeyinka et al ., , ) and corn starches (Joshi et al ., ). BGS had a cracked surface (Fig.…”

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

“…The use of bambara starch in complexation with lipids and in biofilm application is unique in many ways. Bambara starch has a moderate level of amylose content (20% to 35%; Sirivongpaisal ; Oyeyinka and others , ), which is higher than those of corn and potato starches. High amylose content of starch improves strength and film flexibility (Zobel ; Peressini and others ; Zhang and Han ) and also produces films with better gas barrier properties (Wolff and others ; Lourdin and others ; Palviainen and others ).…”

“…Bambara groundnut is a pulse of African origin. The starch yield of bambara may vary between 22% and 46% depending on source and cultivar (Sirivongpaisal ; Afolabi ; Oyeyinka and others ; Oyeyinka and others ). In Southern Africa, this crop is neglected and grown mainly for subsistence.…”