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Journal of Food Technology
Year: 2010 | Volume: 8 | Issue: 2 | Page No.: 58-66
DOI: 10.3923/jftech.2010.58.66  
Physico-Chemical and Pasting Characteristics of Flour and Starch from Achi Brachystegia eurycoma Seed
O.J. Ikegwu , P.E. Okechukwu and E.O. Ekumankana
 
Abstract: Starch from ’>achi’ Brachystegia eurycoma seeds was isolated by wet milling process and physico-chemical properties and pasting behaviour of achi flour and starch were analyzed. The Brachystegia eurycoma flour contained 10.25% of moisture, 12.77% of crude protein, 10.52% of crude fat, 1.48% of total ash, 2.2% of crude fibre and 58.77% of starch content. The Brachystegia eurycoma starch had low content of 0.61% protein, 0.25% fat, 0.69% crude fibre, 0.79% ash, 84.28% starch, respectively. The amylose content of Brachystegia eurycoma starch was 20.88%. The swelling power, solubility, water and oil absorption capacities and the amylose content of the starch were found to be higher than Brachystegia eurycoma flour, but reversed is the case for starch amylopectin. There were significant differences (p<0.05) in the pasting properties of the samples. The factors which influence the pasting characteristics resulting to decrease Peak Viscosity (PV), Trough (TV), Setback (SB) and Final Viscosity (FV) of Brachystegia eurycoma flour compared to the starch are attributed to the interaction of starch with the protein, fat, etc. These factors play an important role in governing the pasting properties of starch. The swelling power of the flour (9.64%) and starch isolate (10.05%) place Brachystegia eurycoma seed in the category of restricted-swelling starch.
 
How to cite this article:
O.J. Ikegwu, P.E. Okechukwu and E.O. Ekumankana, 2010. Physico-Chemical and Pasting Characteristics of Flour and Starch from Achi Brachystegia eurycoma Seed. Journal of Food Technology, 8: 58-66.
DOI: 10.3923/jftech.2010.58.66
URL: http://medwelljournals.com/abstract/?doi=jftech.2010.58.66