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Vol.4 , No. 2, Publication Date: Jun. 6, 2017, Page: 17-22
 were isolated and the purity level determined. The native starch was chemically modified using acid (HCl), alkaline (NaOH) and oxidized using H<sub>2</sub>O<sub>2</sub>. Functional properties, pasting properties were determined and photomicrographs of the starch samples were obtained. Bulk density of native and modified starches ranged from 0.56 to 0.78; pH 3.50 to 8.86; Gelatinization temperature 60 to 80°C; water holding capacity 64.0 to 72.0; swelling power 6.71 to 10.71; wettability 07.47 to 18.94 and solubility 14 to 37. The peak viscosity ranged from 143.0 to 2965.0 RVU. The native starch had the highest peak viscosity (at a temperature of 84.10°C in 4.53 min) and acid treated had the lowest (at 85.70°C in 4.33 min). The breakdown viscosity ranged from 120.0 to 1291.0 RVU with the alkaline treated starch having the highest while acid treated starch had the lowest. The final viscosity ranged from 81.0 to 2066.0 RVU. Alkaline treated starch had the highest value while acid treated starch had the lowest value. The setback viscosity ranged between 58.0 and 737.0 RVU with the alkaline treated starch having the highest value and acid treated starch having the lowest value. The pasting temperature ranged from 84.10 to 85.90°C. The photomicrographs showed that the starch granules in all the samples had irregular shape, generally small to medium sized with sizes ranging from 30 to 110nm and granular frequency ranging from 45 to 183. <i>Icacina trichantha</i> starch resembled conventional food starches, and will compete favourably with them in food systems as an industrial starch.&picture=http://www.aascit.org/aascit/decorators/img/journal/892.jpg)
| [1] | Philippa C. Ojimelukwe, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria. |
| [2] | Okoro E. Chino, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria. |
| [3] | Ariwaodo A. Chinenye, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria. |
This research aimed at investigating the potentials of a non-food source of starch for use in food and industrial application. It will reduce competition for sources of food which are also used as sources of starch for the industry. In this work starch from Icacina trichantha tubers (under-utilized crop) were isolated and the purity level determined. The native starch was chemically modified using acid (HCl), alkaline (NaOH) and oxidized using H2O2. Functional properties, pasting properties were determined and photomicrographs of the starch samples were obtained. Bulk density of native and modified starches ranged from 0.56 to 0.78; pH 3.50 to 8.86; Gelatinization temperature 60 to 80°C; water holding capacity 64.0 to 72.0; swelling power 6.71 to 10.71; wettability 07.47 to 18.94 and solubility 14 to 37. The peak viscosity ranged from 143.0 to 2965.0 RVU. The native starch had the highest peak viscosity (at a temperature of 84.10°C in 4.53 min) and acid treated had the lowest (at 85.70°C in 4.33 min). The breakdown viscosity ranged from 120.0 to 1291.0 RVU with the alkaline treated starch having the highest while acid treated starch had the lowest. The final viscosity ranged from 81.0 to 2066.0 RVU. Alkaline treated starch had the highest value while acid treated starch had the lowest value. The setback viscosity ranged between 58.0 and 737.0 RVU with the alkaline treated starch having the highest value and acid treated starch having the lowest value. The pasting temperature ranged from 84.10 to 85.90°C. The photomicrographs showed that the starch granules in all the samples had irregular shape, generally small to medium sized with sizes ranging from 30 to 110nm and granular frequency ranging from 45 to 183. Icacina trichantha starch resembled conventional food starches, and will compete favourably with them in food systems as an industrial starch.
Keywords
Icacina trichantha, Underutilized Crop, Starch, Modification, Rheological Properties
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