A COMPARARTIVE STUDYON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF RED KIDNEY BEAN STARCH AND CASSAVA STARCH
Abstract
ABSTRACT
This study aims to compare the physicochemical and functional properties of starches from red kidney bean and cassava. Cassava starch is known for its high carbohydrate content, making it a vital source of dietary energy. Its physicochemical properties, such as gelatinization temperature, water absorption capacity, and pasting behavior, are crucial for industrial applications.
Cassava Starch as varying granule shapes (truncated, oval, round), lower gelatinization temperatures, and specific pasting behaviors influenced by operational conditions while red kidney bean starch as Limited specific data available; legume starches like red kidney bean may exhibit distinct properties compared to cassava due to differences in amylose content and granule structure.
Understanding the functional properties is essential for evaluating and enhancing starch performance in food and industrial settings.
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