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Physicochemical properties of starches extracted from bambara groundnut landraces

Author:
Oyeyinka, Samson A., Singh, Suren, Amonsou, Eric O.
Source:
Die Stärke = 2017 v.69 no.3-4
ISSN:
0038-9056
Subject:
Vigna subterranea, amylose, cream, crystal structure, foods, gelatinization temperature, glycemic index, ingredients, landraces, physicochemical properties, resistant starch
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.
Agid:
5715064