A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch

Oyeyinka, Samson A.; Oyeyinka, Adewumi T.

doi:10.1016/j.foodhyd.2017.09.012

Cited by 59 publications

(53 citation statements)

References 83 publications

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“…This was expected since BGN is a legume while wheat is a cereal grain and legumes naturally contain more protein than cereals although the prevalent protein in wheat occurs as gluten which is needed in baking. The protein content of WB6 is in agreement with values (21-28 g 100 g -1 ) reported from past studies (Adebowale et al, 2002;Arise et al, 2015;Oyeyinka et al, 2018). Moisture, ash and crude fibre of the flour blends were generally low and are similar to the findings of Oyeyinka et al, 2018. In contrast, the present crude fiber contents obtained in this study (0.42%) is lower than the 1.47% reported by Oyeyinka et al, 2018 and this could be influence by difference source, origin and processing conditions respectively.…”

Section: Discussionsupporting

confidence: 91%

Application of Bambara Groundnut in the Production of Cookies

2019

FSQM

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Section: Discussionsupporting

confidence: 91%

Application of Bambara Groundnut in the Production of Cookies

2019

FSQM

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“…This involves soaking the grains in water and subsequently treating with NaOH and HCl to solubilise proteins and neutralise the solution, respectively. Oyeyinka & Oyeyinka (2018) classified the wet milling method into two. The first method involving starch isolation from legume flour and the second based on starch extraction from intact grains without drying into flour (Table 1).…”

Section: Starch Isolation Methods Yield and Chemical Compositionmentioning

confidence: 99%

“…Variation in starch crystalline patterns has been attributed to inherent genetic differences among plant species, growth conditions and locations (Kaptso et al , 2014). Furthermore, it has been postulated that molecular arrangement of starch crystallites in their polymorphic forms (A and B) and the ratio of these polymorphs within a starch granule may also influence the type of pattern displayed (Oyeyinka & Oyeyinka, 2018). The relative crystallinity (RC) of CS has been found to vary between 10.57% and 32.70% (Table 2) and agrees with the observations of Hoover et al (2010).…”

Section: Granule Morphology and Crystallinitymentioning

confidence: 99%

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Oyeyinka

Adebo

Oyedeji

et al. 2020

Int J of Food Sci Tech

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Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.

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“…Smooth starch surfaces with no cracks suggest purity in its extraction, but the morphological characteristics may vary according to the plant cultivar, growth stage, environmental conditions and methods of extraction and purification (Oyeyinka and Oyeyinka, 2018).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Extraction and Characterization of Native Starch From Black and Red Rice

Moura¹,

Gusmão²,

Gusmão³

et al. 2020

JAS

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The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

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A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch

Cited by 59 publications

References 83 publications

Application of Bambara Groundnut in the Production of Cookies

Application of Bambara Groundnut in the Production of Cookies

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Extraction and Characterization of Native Starch From Black and Red Rice

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