Pasting, Physicochemical and Gel Properties of Modified Bambara Groundnut (Vigna Subterranea (L.) Verdc) Starch

Iheagwara MC

Published on: 2024-02-13

Abstract

The physicochemical and pasting characteristics of native and modified Bambara groundnut (Vigna subterranea (L.) Verdc) starches were investigated. Bambara groundnut starch was isolated and modified to generate hydrothermally modified (HMBGS), acid-modified (AMBGS), and enzyme-modified (EMBGS) Bambara groundnut starches. The results obtained showed that modification reduced solubility with AMBGS (10.33%) and EMBGS (10.33%) having the lowest values and improved the water building capacity and bulk density with AMBGS having the highest values of 207.70% and 0.8g / cm³ respectively. Breakdown (BD) and peak viscosity (PV) values of the modified starches decreased, with HMBGS having the lowest values of 716 cP and 2399 cP for BD and PV, respectively. The a and L values for color were higher in EMBGS, while HMBGS had the highest b value (13.11). Overall, HMBGS exhibited improved freeze-thaw stability compared to other starches.