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

Summary 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 surf...

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Bibliographic Details
Published in:International journal of food science & technology 2018-02, Vol.53 (2), p.549-555
Main Authors: Oyeyinka, Samson A., Adegoke, Rukayat, Oyeyinka, Adewumi T., Salami, Khadijat O., Olagunju, Omotola F., Kolawole, Fausat L., Joseph, John K., Bolarinwa, Islamiyat F.
Format: Article
Language:English
Subjects:
Amylose
Annealing
Baby foods
Bambara groundnut
Corn
Enthalpy
functionality
Palmitic acid
Rape plants
Starch
Starches
Vigna subterranea
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Summary:Summary 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. NCS: Native corn starch, ACS: Annealed corn starch, NCS+P: Native corn starch pasted with palmitic acid; ACS+P: Annealed corn starch pasted with lipids; NBS: Native Bambara groundnut starch; ABS: Annealed Bambara groundnut starch; NBS+P: Native Bambara groundnut starch pasted with palmitic acid and ABS+P: Annealed Bambara groundnut starch pasted with palmitic acid.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13635