ABSTRACT
The characterization of Borassus aethiopum starch showed that the crude protein (0.18 %), total lipid (0.21 %), ash (0.09 %) and the moisture (1 %) were typical of most starches The amylose content (26.31 %) falls within the apparent amylose range 17-30 %). The granular structure of Borassus aethiopum young growths starch showed significant variations in size and shape. Most of the granules are oval, although spherical, round, elliptical. The starch exhibited swelling power and solubility behaviors which were dependent on temperature. The maximum solubility and swelling power were obtained at highest temperature of 95 °C. The syneresis of starch paste was 78.58 % the first day and increased to 83.14 % at the 28 th day while the clarity decreased from 56.53 to 25.07 % during the same period. The optimum pH of enzymatic hydrolysis of Borassus aethiopum starch by the digestive juice of snail Archachatina ventricosa was pH 5 while the optimum temperature was 45 °C. The influence of gelatinization time on the enzymatic hydrolysis of gelatinized starch showed that the hydrolysis extent increases with the time of gelatinization up to 4 minutes then it does not vary enough whereas the duration of gelatinization is prolonged. The hydrolysis extent of gelatinized starch by the digestive juice of snail Archachatina ventricosa was 70.6 % after 2 hours of incubation.