Proximate Composition and Functional Properties of Modified Mucuna sloanei
Keywords:
Mucuna sloanei, Starch, Composition, functional properties.
Abstract
Proximate composition, water and oil absorption capacities, alkaline water retention capacity, gelation, effect of temperature and pH on solubility and swelling of unmodified, oxidized and acetylated starches were determined. Results revealed that solubility and swelling of starches of Mucuna sloanei seed were temperature and pH dependent. Acetylation of studied starches decreases solubility over temperature (60-90oC) and pH (2-14) range; decreases swelling over pH range but increases swelling over temperature range. Oxidation increases solubility and swelling over range of temperature and pH. Modification of the Mucuna sloanei starch resulted in loss of gelling properties.
References
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A. O. A C. 1984. Official Methods of Analysis (14th ed ). Washington D. C; Association of Official Analytical Chemists
Carioca, J. O. B.; Arora, H. L.; Pannir Seluam, P. V.; Tarares, F. C. A., Kennedy, J. F., Knill, C. J. 1996. Industrial Utilization of starch and its Derived Products in Brazil. Starch/Starke 48 (9); 322 – 326.
Coffman, C. W., Grarcia, V. V. 1977. Functional properties and Amino acid content of protein isolate from mug bean flour. J. Food Tech. 12: 473 – 484.
Deshpande, S. S.; Sathe, S. K.; Rangnekar, P. D., Salunkhe, D. K. 1982. Functional Properties of Modified Black Gram (Phaseolus mungo. L.) Starch. J. of Food. Sci 47: 1528 – 15334.
Kirby, K. W. 1992. In: Developments in carbohydrate Chemistry. (Alexander, R. J. and Zobel, H. F; Eds) American Association of cereal chemists, St. Paul, Pp 371 – 386.
Oshodi, A. A., Ekperigin, M. M. 1989. Functional properties of pigeon coacentrates. Food. Chem. 34: 187 – 191.
Pomeranz, Y. 1971. Wheat Chemistry and Technology, Ed. 2. America Association of Cereal Chemists, Inc. St. Paul.
Sathe, S. K., Salunkhe, D. K. 1981. Functional properties of the great Northern bean (Phasoelus vulgaris. L.) Protein, emulsion, foaming, viscosity And gelation properties. J. Food. Sci; 46; 71 – 74.
Schoch, T. J., Maywald, E. C. 1976. Preparation and Properties of various Legume starches. Cereal Chem. 61: 248 – 250.
Yusuf, A. A; Adewuyi, S., Fetuga, G.O. 2003.The Nutritive value of M. sloanei seed Flour. Int. J.Chem.13(1):39-44
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