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

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dc.contributor.authorOyeyinka, S.A.
dc.contributor.authorAdegoke, R.
dc.contributor.authorOyeyinka, A.T.
dc.contributor.authorSalami, K.O.
dc.contributor.authorOlagunju, O.F.
dc.contributor.authorKolawole, F.L.
dc.contributor.authorJoseph, J.K.
dc.contributor.authorBolarinwa, I.F.
dc.date.accessioned2018-06-20T12:15:31Z
dc.date.available2018-06-20T12:15:31Z
dc.date.issued2018
dc.description.abstractBambara 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/688
dc.language.isoenen_US
dc.publisherPublished by Institute of Food Science and Technology (IFST), United Kingdom.en_US
dc.subjectAnnealingen_US
dc.subjectBambara groundnuten_US
dc.subjectcornen_US
dc.subjectfunctionalityen_US
dc.subjectpalmitic aciden_US
dc.subjectstarchen_US
dc.titleEffect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex.en_US
dc.typeArticleen_US

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