Effect of annealing on the functionality of Bambara groundnut (<i>Vigna subterranea</i>) starch–palmitic acid complex

Oyeyinka, Samson A.; Adegoke, Rukayat; Oyeyinka, Adewumi T.; Salami, Khadijat O.; Olagunju, Omotola F.; Kolawole, Fausat L.; Joseph, Jerelle A.; Bolarinwa, Islamiyat Folashade

doi:10.1111/ijfs.13635

Cited by 21 publications

(15 citation statements)

References 43 publications

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“…Research is further exploring novel uses and promising application areas of legumes for industrial application. For instance, several researchers have reported various ways of improving the functionality of legume starch (Joshi et al, 2013;Joshi et al, 2014;Ahmed et al, 2016;Oyeyinka et al, 2017aOyeyinka et al, , 2017bLeite et al, 2017) and protein (Sun and Arntfield, 2011;Ribotta et al, 2012). However, there is limited information on the use of these starches or proteins for new product development and industrial utilization.…”

Section: Processing and Utilizationmentioning

confidence: 99%

Nutritional Value of Legumes in Relation to Human Health: A Review

Bolarinwa¹,

Al-Ezzi²,

Carew³

et al. 2019

AJFST

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The aim of this review was to provide information on the nutritional components of legumes that can improve human wellbeing. Legumes are nutrient dense food crops with numerous health benefits. They have the ability to withstand harsh weather and naturally enrich soil, thus, reducing fertilizing cost. However, despite the advantages of legumes over other crops, they have not been fully utilized in food systems especially in developing countries. This review explores the nutritional profile of different types of legumes, factors influencing legume utilization and, the health benefits of legumes. Thus, providing vital information required to enhance industrial and domestic usage of legumes with a goal to promote legume cultivation for sustainable food production and improved healthy living.

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Section: Processing and Utilizationmentioning

confidence: 99%

Nutritional Value of Legumes in Relation to Human Health: A Review

Bolarinwa¹,

Al-Ezzi²,

Carew³

et al. 2019

AJFST

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“…The ∆ H value of CS ANN ‐OA complex (3.86−4.21 J/g) was slightly higher than that of CS U ‐OA complex (3.70 J/g). The higher ∆ H value suggested that ANN pretreatment could increase the complexing ability between starch and lipid (Oyeyinka et al., ). This may be attributed to the more voids in CS ANN than in CS U , which can promote more formation of starch–lipid complexes (Nakazawa & Wang, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

2019

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Background and objectives Annealing treatment (ANN) as a mild hydrothermal method to improve the complexation between starch and lipids has scarcely been studied. Moreover, the mechanism of starch pretreated by ANN on the complexation between starch and fatty acid still has not been investigated. Therefore, the object of this research was to investigate the effect of ANN pretreatment temperature (50, 55, and 60°C) on the morphology, crystal structure, and thermal properties of CSANN‐OA complex by using confocal laser scanning microscope (CLSM), X‐ray diffraction (XRD), and DSC. The mechanism of the complexation between starch and OA was simulated by the molecular dynamics simulation (MDS) method. Findings The results of complex indexes (CI) indicated that CSANN was easier to complex with OA than CSU, and the optimal ANN pretreatment temperature to promote the complexation between CSANN and OA was 50°C. The CLSM displayed that ANN pretreatment at 50°C caused more and stronger fluorescence fragments in CSANN‐OA than that of ANN pretreatment at 55 or 60°C. XRD of both CSU‐OA and CSANN‐OA changed to V‐type crystalline. The relative crystallinity (RC) and gelatinization enthalpy (ΔH) of the complex were decreased with increasing ANN pretreatment temperature, but the gelatinization temperature range (Tc–To) remains unchanged. According to results of MDS, Van der Waals might be dominate driving force between AM and OA. Conclusions These results suggest that ANN pretreatment is an effective method to promote the complexation of ANN starch with more polar or nonpolar components. Significance and novelty This result can provide available information about the complexation effect and complexation mechanism between starch subjected to ANN pretreatment and fatty acid.

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“…Whereas, in another study comparing cooking banana and dessert banana, both have claimed to own potential in acting as an emulsifying agent [122]. Recent study stated that pea (Pea sativum) and Bambara groundnut (Vigna subterranea) is an underutilised food crops in Nigeria and currently explored of its potential in terms of starch isolation [123]. Lastly, litchi or is also known by Malaysian as lychee can be obtained in fresh form or canned in glucose syrup.…”

Section: Tapioca/ Cassavamentioning

confidence: 99%

“…Modification of Bambara groundnut (Vigna subterranea), an underutilised starch source from Nigeria using annealing process reported to have caused cracks and pores on starch surface based on image obtained from SEM [254]. In a study of modifying starch using both hydrothermal treatment which are annealing and HMT, results obtained showed false banana (Ensete ventricosum Musaceae) starch could be possibly used as functional ingredients in both food and pharmaceuticals industry [255].…”

Section: Sweet Potatomentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex

Cited by 21 publications

References 43 publications

Nutritional Value of Legumes in Relation to Human Health: A Review

Nutritional Value of Legumes in Relation to Human Health: A Review

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

Application of Starch and Starch-Based Products in Food Industry

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