PHYSICOCHEMICAL PROPERTIES OF MODIFIED Blighia sapida SEED STARCH

• O.A. Abiodun

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

• A.O. Dauda

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

• A. Ojo

  Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

  Author

• A.B. Adepeju

  Department of Food Science and Technology, Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria.

  Author

• D.E. Odenibi

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

• F.O. Mudi

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

Physicochemical properties of modified Blighia sapida seed starch was determined. Starch was extracted and subjected to modification using four methods. Physicochemical properties of the starches were analyzed. Acetylated starch was lighter in colour than other starches. Blighia sapida seed starch had irregular shapes ranging from oval, flat, round, elliptical and dome-shaped. Blighia sapida seed granules were smaller in sizes with values ranging from 3.38-6.53 µm while amylose contents ranged from 18.29 to 24.83 %. There was a rapid increase in swelling power at 80 oC and 90 oC in acetylated and alkali treated starches. Hypoglycin A ranged from 38.8 to 57.5 mg/kg while hypoglycin B ranged from 71.80 to 84.90 mg/kg. Pregelatinized starch had higher paste clarity at 4 oC and at ambient temperatures which reduced with storage time. Alkali and acid treated starches had low freeze-thaw stability than the native and other modified starches. Peak viscosity ranged from 543.00 to 3974 cP. Pregelatinized starch had low viscosity while alkali treated starch had higher stability ratio. Modification of Blighia sapida seed starch provides starches with different properties for different applications in food and non-food products.

1. O.A. Abiodun, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

2. A.O. Dauda, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

3. A. Ojo, Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

   Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

4. A.B. Adepeju, Department of Food Science and Technology, Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria.

   Department of Food Science and Technology, Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria.

5. D.E. Odenibi, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

6. F.O. Mudi, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

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