Article Sidebar
Published:
Jul 1, 2014Keywords:
Parkia biglobosa flour starches extract physicochemical and pasting properties
Article Details
Issue
Section
Articles
Copyright: Creative Commons Attribution CC.
This license lets others distribute, remix, tweak, and build upon your work, even commercially, as long as they credit you for the original creation. This is the most accommodating of licenses offered. Recommended for maximum dissemination and use of licensed materials. View License Deed | View Legal Code Authors can also self-archive their manuscripts immediately and enable public access from their institution's repository. This is the version that has been accepted for publication and which typically includes author-incorporated changes suggested during submission, peer review and in editor-author communications.
Main Article Content
Comparison Of Physicochemical And Functional Properties Of Flour And Starch Extract In Different Methods From Africa Locust Bean <i>(Parkia Biglobosa)</i> Seeds
Abstract
Background: African locust bean tree is an important food tree for both human and livestock such as husks and pods. It plays a very vital role in the rural areas. The aim of this study was to evaluate some physicochemical, mineral characteristics and functional properties of flour and starch extract produced from Parkia biglobosa seeds, using different methods.
Material and methods: Three different methods were used for starch extraction in other to get the Starch yield (%),composition analysis for;
moisture, protein, fat, ash and fiber contents of flour and starch extracts from Parkia biglobosa were determined on dry basis (db), by AACC method, color and PH value measurements was carried out using color flex spectrocolorimeter, and the official method of AOAC respectively. Pasting
properties was determined and X-ray powder starch diffraction was used to examine the crystalline property of flour and starch extract. Gelatinization
characteristics and in vitro starch digestibility were also determined, test results were processed using one-way analysis of variance (ANOVA).
Results: Flour showed higher (P < 0.05), moisture content, fat, carbohydrate, amylopectine, and protein content than starch, while amylose content of this starch was higher (P<0.05). Phosphorus, sodium, magnesium, and potassium minerals content were higher in flour than starch. Pasting properties, gelatinisation, color, pH values, water and oil absorption capacity content of the flour were found to be higher than that of starch. The pasting characteristics showed a decrease of viscosity, final viscosity, set back value, breakdown, and pasting temperature of flour when compared to that of starch.
Conclusion: From our results, we speculate that flour from native Parkia biglobosa grown in Guinea under controlled environmental conditions could
be considered as an ideal RS material, whereas the extract Parkia starch could be an ideal SDS material. Therefore, these may offer an interesting
alternative for food developers, depending on their characteristics and functional properties.
Keywords: Parkia biglobosa, flour, starches extract, physicochemical and pasting properties
Material and methods: Three different methods were used for starch extraction in other to get the Starch yield (%),composition analysis for;
moisture, protein, fat, ash and fiber contents of flour and starch extracts from Parkia biglobosa were determined on dry basis (db), by AACC method, color and PH value measurements was carried out using color flex spectrocolorimeter, and the official method of AOAC respectively. Pasting
properties was determined and X-ray powder starch diffraction was used to examine the crystalline property of flour and starch extract. Gelatinization
characteristics and in vitro starch digestibility were also determined, test results were processed using one-way analysis of variance (ANOVA).
Results: Flour showed higher (P < 0.05), moisture content, fat, carbohydrate, amylopectine, and protein content than starch, while amylose content of this starch was higher (P<0.05). Phosphorus, sodium, magnesium, and potassium minerals content were higher in flour than starch. Pasting properties, gelatinisation, color, pH values, water and oil absorption capacity content of the flour were found to be higher than that of starch. The pasting characteristics showed a decrease of viscosity, final viscosity, set back value, breakdown, and pasting temperature of flour when compared to that of starch.
Conclusion: From our results, we speculate that flour from native Parkia biglobosa grown in Guinea under controlled environmental conditions could
be considered as an ideal RS material, whereas the extract Parkia starch could be an ideal SDS material. Therefore, these may offer an interesting
alternative for food developers, depending on their characteristics and functional properties.
Keywords: Parkia biglobosa, flour, starches extract, physicochemical and pasting properties
