Effect of Enzymatic Modification Period on Pasting Properties and Functional of Two Varieties of Acha Starch (Digitaria Iburua and Digitaria Exilis)
DOI:
https://doi.org/10.14738/aivp.113.15077Keywords:
Starch, Enzymatic Modification, Functional and Pasting PropertiesAbstract
Native starches are starches in their pure original form and may not be suitable for many food applications. The use of enzymes to modify starch results in development of low molecular weight, linear short chains fractions of amylopectin, increases the quantity of resistant starch content and promotes freeze thaw stability because amylopectin branches prevent syneresis in the gel network. The effects of enzymatic modification period on the pasting and functional properties of the two Varieties of Acha (Digitaria exilis and Digitaria Iburua) starch were investigated. Acha grains were modified with Enzymes for 30mins, 45mins and 60 mins and non modified Acha grains served as control. The modified starches were evaluated for pasting and functional properties using standard procedure. Results obtained shows: Peak viscosity (2760.00-3752.00RVU), Trough viscosity (1717.00-2888.00RVU), breakdown (713.00-1881.00RVU), final viscosity (2910.00- 4399.00 RVU), setback viscosity ( 1074.00-1652.50), peak time (4.77-6.10mins), pasting temperature (78.28-80.70°c); water absorption capacity (2.03-2.28g/cm3), oil absorption capacity (2.24-8.20g/cm3), bulk density (0.81-4653%), solubility index (1.00-4.12%), swelling power (5.11- 11.50g/cm3) respectively. Enzymatic modification of the two Varieties of Acha grains enhances its functional and pasting properties of Acha based foods.
References
Addy, R. N. A., Wireko-Manu, F. D. and Oduro, I. (2014). Physicochemical and Pasting Properties of Starch Extracted from Four Yam Varieties. Journal of Food and Nutrition Sciences, 2 (6): 262-269.
Adebowale, A. A., Sanni, L. O., and Onitilio, M. O., (2008). Chemical composition and pasting properties of tapioca grit from different cassava varieties and roasting methods. African journal of food science 2: 77-82.
Adepeju, A.B., Gbadamosi, S.O., Omobuwajo, T.O and Abiodun, O.A. (2014). Functional and physicochemical properties of complementary diets produced from breadfruit (Artocarpus saltilis). African journal of food science technol., 5 (4), 105-113.
Apotiola. Z.O(2013). Effect of soaking period on the pgi powder products from sorghum. Nigerian food journal 31(1): 103 – 107.
Idris, Z. S., Maiwada S. A., Dauda D., Jamilu Y. M. and Madungurum M. A. (2015). Comparative nutritional analysis of black fonio (Digitaria iburua) and whit fonio (Digitaria exilis). International Research Journal of Biological Sciences, 4(6): 4 – 9.
Ikegwu, O. J., Nwobasi, V. N., Odoh, M. O. and Oledinma, N. U. (2010) Evaluation of the Pasting and Some Functional Properties of Starch Isolated from Some Improved Cassava Varieties in Nigeria. African Journal of Biotechnology, 8, 2310-2315.
Kiin-Kabari, D. B. (2015). Physico-Chemical and Sensory Properties of Bread Prepared from Wheat and Unripe Plantain Composite Flours Fortified with Bambara Groundnut Protein Concentrate. International Journal of Nutrition and Food Sciences. 4 (5): 594-599
Moorthy, S.N. (2012). Physicochemical and functional properties oftropical tuber starches; a review. Starch-Starke, 54,559-592.
Ojo, D.O. and Enujiugha, V.N, (2016). Chemical compositin, physic-chemical properties and acceptability of instant ‘Ogi’ from blends of fermented maize, conophor nut and melon seeds. J food process technol 7: 630. Doi: 10.4172/2157-7110.1000630.
Ojo, M. O., Ariahu, C. C. and Chinma, E. C. (2017). Proximate, Functional and pasting properties of cassava starch and Mushroom (Plenrotus pulmonarius) flour blends. American Journal of Food Science and Technology. 5 (1): 11-18
Oladele, A. K., and Aina, J. O. (2007). Chemical composition and functional properties of flour from two varieties of figernut (Cyperus esculentus). African Journal of Biotechnology, 6(21):2473-2476.
Olaleye, H.T., Oresanya, T.O and Ogundipe, O.O. (2020). Comparative study on proximate and at antinutritional factors of dehulled and undehulled fermented lyon bean
Opong D., Eric A., Samuel O., Eric B., and Patrick S. (2015). Proximate Composition & Some Functional Properties of Soft Wheat Flour. Intl J. of Innovative Research in Sci., Engineering and Technol,4 (2):753-758. DOI:10.15680/IJIRSET.2015.0402097.
Rajesh, k., Khatkar, B. S. (2017). Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties. J Food Sci Technol. 2017.
Sanni, L.O., Kosoko, S.B., Adebowale, A.A., Adeoye, R.J. (2004). The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. Inter. J. Food properties 7(2): 229–237.
Sanni, L. O., Adebowale, A. A., and Tafa, S. O. (2006). Proximate, fuctional, pasting and sensory qualities of instant yam flour. A paper presented at the 14 ISTRC Symposium Central.
Shobha, D., Kumar, H.V.D., Sreeramasetty, T.A., Gowda, K.T.P and Shivakumar, G.B. (2014). Storage influence on the functional, sensory and keeping qualities of protein maize flour. Journal of food science technol. 2104;51(11):315-316.
Suresh C. and Samsher S. (2013). Assessment of functional properties of different flours. African Tournal of Agricultural Research.8(38); 4849-4852.
Tsakama, M., Mwangwela, A. M., Manani, T. A. and Mahungu, N. M. (2010). Physicochemical and pasting properties of starch extracted from eleven sweet potato varieties. African Journal of Food Science and Technology, 1: 90-98.
Ukim, C. I. (2018). Potentials of black Acha (digitaria iburua) grains as feed ingredient in chicken diets. A Ph.D dissertation, Department of Animal Science s, University of Calabar, Calabar, Nigeria.
Umezuruike,L.O and Asanda. M (2013). A review on the role of packaging in securing food system: Adding value to food products and reducing losses and waste. African Journal of Agriculture Research vol.8(22) pp.2621-2630, 13th june 2013.
Yadav P.; and Majumder CB (2017). Production of glucose syrup by the hydrolysis of starch made from rotten potato. Journal of Integrated Science & Technology; 5(1):19-22.
Zubair, A.B., and Osundahunsi, O.F. (2016). Effect of Steeping Period on the Physicochemical and Pasting Properties of Sorghum Starch. Applied Tropical Agriculture. Volume 21, No 3, 12-18.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Olaleye, H. T., Oresanya, T. O., Akinwande, F. F.
This work is licensed under a Creative Commons Attribution 4.0 International License.
