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

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dc.contributor.authorOyeyinka, Samson
dc.contributor.authorAdegoke, Rukayat
dc.contributor.authorOyeyinka, Adewumi
dc.contributor.authorSalami, Khadijat
dc.contributor.authorOlagunju, Omotola
dc.contributor.authorKolawole, Fausat
dc.contributor.authorJoseph, John
dc.contributor.authorBolarinwwa, Islamiyat
dc.date.accessioned2018-05-23T10:30:49Z
dc.date.available2018-05-23T10:30:49Z
dc.date.issued2017-11-06
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/123456789/256
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectAnnealing,en_US
dc.subjectfunctionality,en_US
dc.subjectBambara groundnut,en_US
dc.subjectcorn,en_US
dc.subjectpalmitic acid,en_US
dc.subjectstarch.en_US
dc.titleEffect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complexen_US
dc.typeArticleen_US

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