International Journal of Biochemistry, Biophysics & Molecular Biology
Volume 1, Issue 1, October 2016, Pages: 25-30
Received: Sep. 10, 2016;
Accepted: Sep. 23, 2016;
Published: Oct. 11, 2016
Views 2615 Downloads 100
Bitrus Wokhe Tukura, Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria
Florence Nkiruka Obelle, Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria
Native starches, irrespective of their sources, are undesirable for many industrial applications because of their inability to withstand processing conditions. Functional properties of blended finger millet starch using maize modifiers at different ratios for specific applications in food processing industry were determined using standard methods. Functional properties varied according the type of modifier used and blending ratios of the native finger millet starch to that of the modifier. Higher bulk density of the blended starch makes the flour more suitable for packaging, transportation and use in some food preparations. GG starch is a better emulsifier compared to the native MS and FM starch. The blended starches have less tendency of absorbing and retaining water than its native form. Low Carr’s index and porosity indicated poor flow for the blended starch, due to cohesiveness of the blended flour. The functional properties of the blended starch did not vary significantly (P ≤ 0.05) according to mixture ratios; however, show some significant changes according to the type modifier used. Higher charring and browning temperatures of the blended starch make the starch useful in food processes that require heating at high temperatures. Depending on the desirability for use in various food products, functional properties of finger millet flour may be improved by preparing their blends with maize modifiers in suitable proportions.
Bitrus Wokhe Tukura,
Florence Nkiruka Obelle,
Functional Characterization of Blended Starch, International Journal of Biochemistry, Biophysics & Molecular Biology.
Vol. 1, No. 1,
2016, pp. 25-30.
Chandra, S.; and Samsher, C., 2013. Assessment of functional properties of different flours. African Journal of Agricultural Research, 8 (38): 4849-4852.
Nawaz, H.; Shada, M. A.; Mehmoodb, R.; Rehmanb, T.; and Munira, H. 2015. Comparative evaluation of functional properties of commonly used cereal and legume flours with their blends. International Journal of Food and Allied Sciences, 1 (2): 67-72
Kolawole, S. A.; Igwemmar, N. C.; and Bello H. A. 2013. Comparison of the Physicochemical Properties of Starch from Ginger (Zingiber officinale) and Maize (Zea mays). International Journal of Science and Research 2 (11): 71-75.
Singh, U. 2001. Functional properties of grain legume flours. Journal of Food Science and Technology, 38: 191-199.
Achor, M.; Yinka, O. J.; Musa, M.; and Gwarzo, S. M. 2015. Physicochemical properties of cassava starch retrograded in alcohol. Journal of Applied Pharmaceutical Science, 5 (10): 126-131.
Okoye, J. I.; Nkwocha, A. C.; and Agbo, A. O. 2008. Chemical composition and functional properties of kidney bean/wheat flour blends. Continental Journal of Food Science and Technology, 2: 27-32.
Igbabul, B.; Adole, D.; and Sule, S. 2013. Proximate composition, functional and sensory properties of bambara nut (Voandzeia subterranean), cassava (Manihot esculentus) and soybean (Glycine max) flour blends for “Akpekpa” production. Current Research in Nutrition and Food Science, 1 (2): 147-155.
Peroni, F. H. G.; Rocha, T. S.; Franco, C. M. L. 2006. Some structural and physicochemical characteristics of tuber and root starches. Food Science Technology International, 12: 505-513.
Oluwole, O.; Akinwale, T.; Adesioye, T.; Odediran, O.; Anuoluwatelemi, J.; Ibidapo, O.; Owolabi, F.; Owolabi, S.; and Kosoko, S. 2016. Some functional properties of flours from commonly consumed selected Nigerian food crops. International Research Journal of Agricultural and Food Sciences, 1 (5): (92-98).
FAO (Food and Agriculture Organization) of the United Nations. 2010. Global hunger declining but still unacceptably high. Economic and Social Development Department Report.
Moses, O.; Olawuni, I.; and Iwouno, J. O. 2012. The proximate composition and functional properties of full-fat flour, and protein isolate of Lima Bean (Phaseolus lunatus). Open Access Scientific Reports, 1: 349.
Siddiq, M.; Nasir, M.; Ravi, R.; Dolan, K. D.; and Butt, M. S. 2009. Effect of defatted maize germ addition on the functional and textural properties of wheat flour. International Journal of Food Properties, 12: 860-870.
Basediya, A. L.; Pandey, S.; Shrivastava, S. P.; Khan, K. A.; and Nema, A. 2013. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends. Journal of Food Science and Technology, 50 (1): 44-52.
Sira, E. E.; and Amaiz, M. L. 2004. A laboratory scale method for isolation of starch from pigmented sorghum. Journal of Food Engineering, 64: 515-519.
Association of Official Analytical Chemists. 2000. Official methods of analysis of AOAC International 17th edition. P. Culliff, AOAC International Arlington, Virginia, USA 22 - 24.
Carr, R. L. 1965. Evaluating flow properties of solids. Chemical Engineering, (72): 69-72.
Hausner, H. 1967. Friction conditions in a mass of metal powder. International Journal of Powder Metallaurgy, 3.
Kaur, M.; and Singh, N. 2006. Relationships between selected properties of seeds, flours, and starches from different chickpea cultivars. International Journal of Food Properties, 9: 597-608.
Due, E. A.; Koffi, D. M.; and Digbeu, Y. D. 2016. Physicochemical and functional properties of flour from the wild edible mushroom Termitomyces heimii Natarajan harvested in Côte d’Ivoire. Turkish Journal of Agriculture - Food Science and Technology, 4 (8): 651-655.
Kaushal, P.; Kumar, V.; and Sharma, H. K. 2012. Comparative study of physico-chemical, functional, anti-nutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa), pegion pea (Cajanus cajan) flour and their blends. LWT-Food Science Technology, 48: 59-68.
Adebowale, K. O.; and Lawal, O. S. 2004. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), Jack bean (Canavalia ensiformis) and Mucuna bean (Mucuna pruriens) flours. Food Research International, 37 (4): 2004: 355-365.
Adeyeye, E. I.; and Aye, P. A. 1998. The effect of sample preparation on proximate composition and the functional properties of African yam bean flours. Note 1 La Rivista Italiana Della Sostanze Grasse, LXXVMaggio. pp. 253-261.
Lawal, O. S.; and Adewale, K. O. 2004. Effect of acelation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of municina bean (Mucuna prilens) protein concentrate. Nahrung/Food, 48 (2): 129-136.
Fekria, A. M.; Sam, A. M. A.; Suha, O. A.; and Elfadil, E. B. 2012. Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachis hypogaea) cultivars. International Food Research Journal, 19 (2): 629-637.