Functional characteristics of Bambara groundnut starch-catechin complex formed using cyclodextrins as initiators

Abstract

Bambara groundnut (BGN) starch extracted from BGN flour was modified through complexation methods using alpha and beta cyclodextrin. Complexation methods used included the microwave, co-evaporation and kneading methods. Cyclodextrin (alpha and beta) were used as initiators for grafting catechin to the BGN starch molecule. The functional properties of native and modified BGN starches were assessed. The swelling capacity of BGN starches increased with an increase in temperature. The swelling capacities of BGN starches ranged from 0.36 g/g (BGN starch modified through the co-evaporation method, beta cyclodextrin + catechin) to 4.84 g/g (BGN starch modified through the microwave method, beta cyclodextrin + catechin). Complexation methods significantly reduced the swelling capacity of native BGN starch. Temperatures had a significant (p ≤ 0.05) effect on the swelling capacity of BGN starches. The solubility of BGN starches ranged from 0.61 g/100 g (native BGN starch) to 46.04 g/100 g (BGN starch modified through the kneading method, alpha cyclodextrin); using water as a solvent. The water absorption of native and modified BGN starches ranged from 0.23 to 1.17 g/g, respectively. Starches complexed with β-cyclodextrin showed increased water absorption capacity in comparison to the starches complexed with alpha cyclodextrin. The modification methods had a significant (p ≤ 0.05) effect on the water absorption capacities of BGN starches. There was no significant difference in the oil absorption capacities of BGN starches and they ranged from 1.02 to 1.07 g/g. Pasting properties of BGN starches were assessed using a rapid visco analyser (RVA). The modified starches exhibited lower breakdown, setback, and final viscosities as well as significant increase in gelatinisation temperature compared to the native BGN starch.

Keywords

• Food analysis
• Food technology
• Food science