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Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas
Author(s) -
Eggleston Gillian,
Swennen Rony,
Akoni Stephen
Publication year - 1992
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19920440402
Subject(s) - amylose , cultivar , granule (geology) , hybrid , homogeneous , swelling , pulp (tooth) , musaceae , starch , food science , horticulture , chemistry , musa acuminata , botany , biology , mathematics , materials science , medicine , paleontology , pathology , combinatorics , composite material
Starches from mature, unripe fruit pulp of plantain cultivars (Musa supp., AAB group) representing the wide variability in Africa, tetraploid and diploid plantain hybrids and starchy cooking bananas (Musa spp., ABB group) were isolated and characterised. In general, studies revealed very compact irregularly shaped and sized granules, with low amylose content (9.11–17.16%), highly resistant to bacterial α‐amylase attack; Brabender amylograms showed very restricted swelling type patterns with great stability and negligible retrogradation. Results indicate that differences in physico‐chemical properties exist amongst the three Musa fruit group starches. Plantains represent a chemical/molecular homogeneous group, but heterogeneous for granule structure. Ploidy level affected hybrid properties. ABB cooking bananas starches exhibited highly pronounced restricted swelling and high gelatinisation and pasting temperatures, indicating a more ordered, very strongly bonded granule structure; chemical and physical properties varied considerably within the ABB genotype.