Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon / Potencial tecnológico de amidos subutilizados de oito variedades de leguminosas cultivadas nos Camarões

Abstract Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Resumo Foram isoladas amostras de amido de oito cultivares de leguminosas ínstar de uma variedade de Vigna unguiculata L. (feijão caupi), uma variedade de Vigna subterrenea V. (amendoim Bambara) e seis variedades de Phaseolus vulgaris L. (feijão comum), cultivadas nos Camarões, e suas propriedades físico-químicas e de pasta foram avaliadas. Os objetivos do estudo foram investigar as propriedades do amido e as características de processamento de diferentes variedades de feijão e estabelecer as bases básicas para melhorar a funcionalidade do feijão e do amido cultivado na região. O resultado revelou diferenças significativas entre as propriedades dos amidos. O poder de inchamento dos isolados de amido de leguminosas os coloca na categoria de amido com inchamento altamente restrito. Esta característica é desejável para o fabrico de produtos de valor acrescentado, tais como macarrão e misturas compósitas com cereais. As propriedades de pasta foram determinadas usando um analisador rápido de visco, e vários amidos de feijão leguminosos exibiram diferentes perfis de pasta. A alta BV foi fundada para o amendoim Cowpea e Bambara e confirmou sua baixa. capacidade de resistir ao calor e tensão de cisalhamento quando comparado com estudos de variedades de feijão. Os fatores que influenciam as características colantes resultantes da diminuição do pico de viscosidade (PV), da viscosidade mínima (TV) e da viscosidade final (FV) do amido são atribuídos à interação do amido com a proteína, gordura, etc., que dependem da sua variedade.

Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).

Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon

Abstract Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Resumo Foram isoladas amostras de amido de oito cultivares de leguminosas ínstar de uma variedade de Vigna unguiculata L. (feijão caupi), uma variedade de Vigna subterrenea V. (amendoim Bambara) e seis variedades de Phaseolus vulgaris L. (feijão comum), cultivadas nos Camarões, e suas propriedades físico-químicas e de pasta foram avaliadas. Os objetivos do estudo foram investigar as propriedades do amido e as características de processamento de diferentes variedades de feijão e estabelecer as bases básicas para melhorar a funcionalidade do feijão e do amido cultivado na região. O resultado revelou diferenças significativas entre as propriedades dos amidos. O poder de inchamento dos isolados de amido de leguminosas os coloca na categoria de amido com inchamento altamente restrito. Esta característica é desejável para o fabrico de produtos de valor acrescentado, tais como macarrão e misturas compósitas com cereais. As propriedades de pasta foram determinadas usando um analisador rápido de visco, e vários amidos de feijão leguminosos exibiram diferentes perfis de pasta. A alta BV foi fundada para o amendoim Cowpea e Bambara e confirmou sua baixa. capacidade de resistir ao calor e tensão de cisalhamento quando comparado com estudos de variedades de feijão. Os fatores que influenciam as características colantes resultantes da diminuição do pico de viscosidade (PV), da viscosidade mínima (TV) e da viscosidade final (FV) do amido são atribuídos à interação do amido com a proteína, gordura, etc., que dependem da sua variedade.

Morphology, Functional and Pasting Properties of Ginger Starches Prepared by Four Different Drying Methods.

Aim: This study aims at providing information on the morphology, physico-chemical and pasting properties of the ginger starches prepared by air drying, oven drying, freeze drying and microwave drying methods with a view to improving their utilization. Place and Duration of Study: Department of Pharmaceutics and Pharmaceutical Technology, Olabisi Onabanjo University, Nigeria and Department of Pharmaceutics, University of Ibadan, Nigeria between March 2013 and February 2014 Methodology: Starch was isolated from the rhizomes of Zingiber officinale and dried by oven, freeze drying, air drying and microwave drying methods. They were studied for their composition, morphological, functional and pasting properties Result: The residual protein content of the four starches was slightly different averaging 5.06%. The residual protein of air dried starch was the lowest and that freeze dried starch was the highest. There was no significant variation in the saponin and tannin contents of the dried samples. The amylose content of the ginger starches ranged between 20.7% and 22.1%.The rank order of the amylose content was microwave dried >freeze dried> air dried>oven dried. Drying methods had a significant effect (P<0.0001) on the solubility index and swelling capacity of the dried samples investigated. The rank order of the swelling capacity of the ginger starches was freeze dried<air dried<oven dried<microwave dried. A higher solubility index was observed among the oven-dried sample and the microwave sample compared to freeze dried and air dried samples. X-ray fluorimetric (XRF) analysis of the different starch powders showed the presence of iron, copper and zinc in trace amounts; and the absence of heavy metals like lead and mercury. All the four dried samples have fairly good flow. Significant differences were observed in individual pasting parameters of the ginger starches especially in peak viscosity, trough viscosity, final viscosity and setback viscosity. Peak viscosity was found to be lowest for freeze dried starch (300.42RVU) and highest for oven dried starch (324.25RVU). The rank order of the final viscosity was oven dried > microwave dried > air dried>freeze dried. Conclusion: This study revealed that the physicochemical as well as the pasting properties of the ginger starches prepared by the four drying methods make them to be considered as excellent resource with possible applications in many food and pharmaceutical processing. The results also showed that difference in drying methods during processing has an effect on composition and pasting properties of ginger starch.

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of starch granules which looked like horn(s) protruding from the surface which did not appear in other starches already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4 percent, amylose 29.5 percent and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and solubility was found over a temperature range of 50-90ºC. Water chestnut starches showed an increase in syneresis during freeze thaw cycles and decline in paste clarity upon storage. Starch extracted from the water chestnuts of the Dal Lake showed higher water binding capacity, swelling, solubility, past clarity, freeze thaw stability, peak viscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness than starches extracted from water chestnuts of the Wular and the Anchar Lakes.