Chemical properties of corn starch as influenced by sprouting periods

Makanjuola, Olakunle Moses and Makanjuola, John Olanrewaju (2018) Chemical properties of corn starch as influenced by sprouting periods. International Journal of Food Science and Nutrition, 3 (6). pp. 90-94. ISSN 2455-4898

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The chemical properties of three (3) varieties of corn starch as influenced by sprouting periods were investigated using standard analytical methods. The corn grains (yellow, white and pop corn) were sprouted for 2, 4 and 6 days respectively before processed into starches. The moisture contents for starches from yellow corn ranged from 6.63%-14.91%, 5.52%-11.40% for white corn and 8.20%-14.04% for pop corn respectively. Similarly, the protein contents varied from 1.17%-2.98% for yellow corn starch, 1.64%-3.31% for white corn starch and 1.22%-2.65% for pop corn starch. Ash contents of 1.24%, 1.97%, 2.1% for yellow corn starch, 1.56%, 2.04%, 2.17% for white corn starch and 1.36%, 1.62% and 1.85% for pop corn starch were obtained during the sprouting periods. An increase was observed in the protein, ash , fat, carbohydrate and fibre contents of all starch samples as the sprouting periods progressed while the moisture contents decreased, giving a favourably and relatively longer shelf life for the starches. The amylose and amylopectin contents of the starches differed significantly from one another (P: 0.05) with corn starches with higher amylose content having lower amylopectin and vice versa. Therefore, sprouting of corn grains for the production of starch could be a means of increasing its nutritional composition.

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Q Science > QR Microbiology
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Mr Taiwo Egbeyemi
Date Deposited: 11 May 2020 18:39
Last Modified: 11 May 2020 18:39

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