THE COMPARATIVE STUDY OF THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF STARCH (CASSAVA STARCH AND RED KIDNEY BEANS)
Abstract
This study showed the comparative study of the physiochemical and functional properties of red kidney beans and cassava starch with the aim of evaluating their potential applications in food and industrial processes.
This work showed how starch is extracted from red kidney beans and cassava starch and analyzed for proximate composition, amylose content, pH, water absorption capacity, swelling power, solubility, and pasting characteristic. Also, functional properties such as dispersibility, bulk density, gelatinizing ability, foaming capacity and oil absorption capacity were also assessed.
Results revealed distinct differences between the two starches: red kidney beans, which exhibited higher protein and amylose content contributing to greater gelation ability and foaming capacity while cassava starch demonstrated superior swelling power, water absorption, and paste clarity, indicating its suitability for thickening and texturizing applications. These findings highlight the complementary characteristics of both starches and suggest that red kidney bean starch may serve as a functional alternative for cassava starch in protein-rich formulations, whereas cassava starch remain more favorable for viscosity-related applications.
This study provides insights into diversifying starch utilization, promoting value addition to underutilized legumes, and expanding options for food product development.
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