Physicochemical properties of starches extracted from bambara groundnut landraces.

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dc.contributor.authorOyeyinka, Samson
dc.date.accessioned2018-11-29T10:55:25Z
dc.date.available2018-11-29T10:55:25Z
dc.date.issued2016-05-02
dc.description.abstractThe physicochemical properties of starches extracted from three bambara groundnut landraces, maroon, brown, and cream were studied. The amylose contents (31.5–34.6%) of the bambara starches were significantly different among the landraces. All the bambara starches exhibited an A-type crystalline pattern with an average relative crystallinity of 32%. The peak gelatinization temperature (approx. 73°C) of brown bambara starch was slightly low compared to maroon (approx. 78°C) and cream (approx. 76°C) bambara starch. The bambara starches showed substantially high proportion of resistant starch (71%) and similar predicted glycemic index (40.1) among landraces. Bambara starch can potentially be used as a thickening agent in food products and ingredient development.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1243
dc.language.isoen_USen_US
dc.publisherWileyen_US
dc.subjectBambara groundnuten_US
dc.subjectIn-vitro digestibilityen_US
dc.subjectPastingen_US
dc.subjectStarchen_US
dc.subjectThermal Propertiesen_US
dc.titlePhysicochemical properties of starches extracted from bambara groundnut landraces.en_US
dc.typeArticleen_US

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