Nigerian Food Journal
Nigerian Institute of Food Science and Technology
Vol. 25, No. 2, 2007, pp. 141-149
Bioline Code: nf07035
Full paper language: English
Document type: Research Article
Document available free of charge
Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 141-149
© Copyright 2007 - Annals of African Medicine.
Functional properties of unmodified and modified Jack bean ( Canavalia ensiformis ) starches|
Yusuf, A. A.; Ayedun, H. & Logunleko, G. B
The native Jack bean (Canavalia eniformis) starch was chemically modified through oxidation and acetylation. Proximate composition analysis revealed higher moisture, protein, fat and ash contents 'native unmodified than modified starches and higher yield in modified starches. Swelling capacity and solubility of all the starches increased with increasing temperature and pH (up to their optimum point); Oil absorption capacity of modified starches are found to be higher than unmodified starches, but reversed is the case for water absorption capacity. Gel forming capacity indicates the highest LGC for oxidized and lowest LGC for unmodified starches. Acetylated starch was found to have highest alkaline water retention capacity than others starches studied.
Functional properties, jack bean, starch, acetylation, oxidation