Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex.
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Date
2018
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Published by Institute of Food Science and Technology (IFST), United Kingdom.
Abstract
Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of
annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid.
Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara
groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose
content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara
groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak
viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that
more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting
enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylose complexes, while type II complexes were formed from annealed starches
pasted with palmitic acid.
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Keywords
Annealing, Bambara groundnut, corn, functionality, palmitic acid, starch