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Physicochemical properties of starches extracted from bambara groundnut landraces
Author(s) -
Oyeyinka Samson A.,
Singh Suren,
Amonsou Eric O.
Publication year - 2017
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.201600089
Subject(s) - starch , amylose , crystallinity , food science , ingredient , chemistry , botany , biology , crystallography
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.