DIFFERENCE IN THE PHYSIOCHEMICAL PROPERTIES OF STARCH FROM VARIOUS BOTANICAL SOURCES: A COMPARATIVE STUDY
Abstract
ABSTRACT
This research explores the physicochemical, pasting, and functional properties of starches extracted from Bambara groundnut, red kidney beans, cocoyam, cassava, and potato using wet milling techniques. The investigation assessed parameters such as moisture, ash, protein, lipid, and amylose contents, as well as pasting characteristics. The results indicated notable differences among the starch sources: Bambara groundnut starch contained comparatively higher levels of lipid and protein, while red kidney bean starch recorded the highest amylose content. Cocoyam and potato starches exhibited unique pasting patterns, emphasizing their potential for varied applications in food processing. Overall, the study demonstrates the nutritional value, functional diversity, and safety of these starches, highlighting their promise as alternatives to conventional starches in both food and pharmaceutical industries. In addition, it underscores the importance of underutilized crops, providing insights for product innovation, improved food formulations, and economic benefits for farmers through better utilization of indigenous starch resources.
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