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Abstract

COMPARATIVE STUDY ON FUNCTIONAL AND PASTING PROPERTIES OF STARCHES PRODUCED FROM SELECTED CEREALS AND TUBERS

Ogunlakin G. O.*, Akinyemi M. F. and Olajire A. S.

Abstract

The comparative study on functional and pasting properties of starches produced from selected cereals and tubers was investigated. The starches were produced from corn, sorghum, millet, rice, cassava, cocoyam, yam and sweet potato and the sediment was dried and milled into powder and was analyzed for functional and pasting properties. The data obtained were subjected to statistical analysis. The results showed that the functional properties of starches ranged from 2.17 to 2.635%, 0.51 to 0.85g/cm3, 1.07 to 3.58%, 1.00 to 17.00%, 196.00 to 316.00 N/m2, 6.56 to 23.26% and 76.74 to 93.44% for water absorption capacity, bulk density, swelling index, solubility index, gelation strength, amylose content and amylopectin, respectively. The pasting properties of starches for peak, trough, breakdown, final viscosity, set back, peak time and pasting temperature of the starches ranged from 671.50 to 6779.00 RVU, 565.00 to 4729.50 RVU, 106.50 to 3210.00 RVU, 936.50 to 7556.00 RVU, 371.50 to 2826.50 RVU, 4.00 to 5.867 min and 51.28 to 85.58 oC, respectively. However, cassava and rice starches have the best functional properties compared to other tubers and cereals. Yam and millet starches have the best pasting properties compared to other tubers and cereals.

Keywords: Starch, cereals, tubers, functional properties; pasting properties.


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