PHYSIOCHEMICAL AND SOME FUNCTIONAL PROPERTIES OF VARIOUS STARCH

This comprehensive research project undertakes an extensive examination of the physiochemical and some functional properties of various starch attributes of starches sourced from diverse botanical origins. The investigation delves into the intricate interplay of factors such as amylose/amylopectin ratio, genotype, soil conditions, and solar radiation intensity during growth, elucidating their collective impact on the chemical compositions, morphologies, and functionalities of starches. The primary focus encompasses legumes, cereals, and other botanical sources, with particular attention given to rice starches known for their exceptional whiteness, bland flavor, easy digestibility, and hypoallergenicity. A detailed exploration of functional properties, including gelatinization, pasting behavior, retrogradation, and viscosity, sheds light on their critical significance in various industrial applications. Concurrently, morphological properties such as granule size, shape, and surface characteristics are examined, with variations among starches from different botanical origins discussed in depth. Advanced imaging techniques, including scanning electron microscopy, and Differential Scanning Calorimeter, contribute to a nuanced understanding of internal and external starch granule structures. The literature review synthesizes existing knowledge on specific botanical sources, namely Potato, cocoyam, bambarra groundnut, lima bean, chickpea, pigeon pea, and red kidney beans. Each botanical source is scrutinized for its importance, genetic diversity, agronomic practices, nutritional value, processing technologies, and economic impact. A systematic review methodology employed for literature gathering adds rigor to the synthesis. The ensuing comparative analysis reveals noteworthy variations in the moisture content, with Cocoyam starch exhibiting remarkable microbial stability. Ash content values suggest potential mineral contributions to diets, while lipid content variations contribute to palatability differences, particularly in lima beans and cocoyam. Crude protein values align with prior reports, emphasizing the higher digestible true protein in cereals and tubers compared to red kidney beans and Potato. Significant disparities in amylose content, ranging from 20.0% to 45.40%, underscore the diversity among starches and its consequential impact on pasting properties and gelatinization behaviors. Functional properties such as bulk density, dispersibility, pH, and acidity offer practical insights into potential applications in pharmaceuticals and food industries. Microscopic analysis through SEM micrographs reveals distinct morphological characteristics of starch granules from each botanical source, providing valuable information for comprehending cooking and processing behaviors. This project contributes a nuanced and multi-faceted understanding of starches from diverse botanical sources, integrating literature insights, practical isolation methods, and comparative analyses. The findings not only enhance our understanding of starch diversity but also offer practical implications for utilization across various industries, underlining the importance of methodological considerations in starch isolation.