Morphological and functional properties of starches from cereal and legume: A comparative study

 

Adeleke Omodunbi Ashogbon^1* and Emmanuel Temitope Akintayo²

 

Research Article | Published November 2013

International Journal of Biotechnology and Food Science, Vol. 1(4), pp. 72-83

 

 

¹Department of Chemistry and Industrial Chemistry, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.

²Department of Chemistry, Ekiti State University, Ado-Ekiti, Ekiti State, Nigeria.

 

*Corresponding author. E-mail: ashogbonadeleke@yahoo.com.  Fax: +234-8059225829.

……...……........………...……………………………....…………………....……………………………………

 

View Full Text - PDF

 

The isolation, composition, morphology and functional properties of rice (Oryza glaberrima) starches (ILRS, Ilaje rice starch; IGRS, Igbemo rice starch) and cowpea (Vigna unguiculata) starches (WCS, white cowpea starch; BCS, brown cowpea starch) from different cultivars were studied and compared. Rice starches were isolated from their flours by using a modified deproteination method in 0.1% NaOH. In contrast, the cowpea starches were isolated from their grains by using distilled water. The highest starch yield of 48.40% was obtained from Ilaje rice with a residual protein of 0.43% and the lowest starch yield of 38.00% from brown cowpea grain with a residual protein of 0.07%. The protein, fats and ash contents of the rice starches were slightly higher than those of the cowpea starches. SEM showed that rice starch granule shape was irregular, polygonal and angular-shaped, in contrast the cowpea starch granules were bigger and their shapes varied from round to ellipsoid. The formation of compound granules was only found in the rice starches. The dispersibility of the rice starches was higher than those of the cowpea starches and the reverse was the case in bulk density. When heated from 55 to 95°C at 10°C intervals, starches with higher amylopectin content had higher swelling power. The pasting parameters of the starches were significantly different.

 

Keywords: Rice starches, cowpea starches, pasting properties, dispersibility.

………………………………………………..................................................……………………………………

Citation: Adeleke OA, Emmanuel TA (2013). Morphological and functional properties of starches from cereal and legume: A comparative study. Int. J. Biotechnol. Food Sci. 1(4): 72-83

……….................………………...............………………............………..................……………………………