Oderinde, A. Adewale and Odukale, E. O. (2020) CHARACTERISATION OF CITRATE STARCHES OF TWO VARIETIES OF LOCAL COWPEAS. SPAS JOURNAL, 2 (1). pp. 55-65.
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Abstract
Meeting industrial needs and native starch deficiencies requires exploring unconventional sources and starch modification, respectively. Local cowpeas, which are abundant and of restricted use to cultural practises, are a potential source of starch. In this work, starches were isolated from two local cowpeas - horse red and carton brown, and labelled Native Horse Red(NHR) and Native Carton Brown(NCB), respectively. They were modified using citric acid to produce the citrate derivatives, CHR and Citrate Carton Brown (CCB), respectively. The yields of NHR and NCB were 47.1 and 46.9 g/100 g, respectively. Selected physicochemical properties of native and modified starches were determined. The degrees of substitution of citric acid into native starches were not significantly (p > 0.05) different. CHR and CCB had significantly higher water and lower oil absorption capacities than their native counterparts. The modification improved the swelling powers and solubility of native starches with increased temperatures and pHs. Gelation properties of NHR were significantly improved by modification. Both starches had improved pasting properties. Light transmittance significantly reduced following starch modification and increase in starch storage period. The study showed that horse red and carton brown cowpea native starches and their citrate forms have potentials of being used in gelling, filling, flavour retention, and frozen foods.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 16 Jun 2021 19:27 |
| Last Modified: | 16 Jun 2021 19:27 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1740 |
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