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Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology. Sci Rep 2023; 13:2261. [PMID: 36755062 PMCID: PMC9908914 DOI: 10.1038/s41598-023-28451-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 01/18/2023] [Indexed: 02/10/2023] Open
Abstract
This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.1.0) comprising two independent factors of temperature and time was used. Extracted BGS were subjected to heat-moisture treatment (HMT) at 80-120 °C for 30-90 min at different moisture levels of 15% (HMT 15-BGS), 25% (HMT 25-BGS) and 35% (HMT 35-BGS). The optimum HMT conditions for BGS were found to be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT 35). The desirability values of the obtained optimum conditions were 0.63 (HMT 15) and 1.00 (HMT 25 and 35). In HMT 35-BGS, water absorption capacity was significantly affected by the quadratic effect of temperature and time. In contrast, solubility was significantly affected by the linear effect of time and the quadratic effect of temperature. Temperature and treatment time had no significant effect (p ≥ 0.05) on the differential scanning calorimetry thermal properties of HMT 15, 25 and 35-BGS. Scanning electron micrographs of optimised BGS showed round and oval-shaped starch granules ranging from 4.2 to 4.7 mm (width) and 10 μm for length. Unmodified and optimised HMT-BGS showed characteristic FTIR bands linked with common starches. All BGS samples displayed multiple vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the glucose pyranose ring.
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Chinma CE, Abu JO, Afolabi FH, Nwankwo P, Adebo JA, Oyeyinka SA, Njobeh PB, Adebo OA. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:190-199. [PMID: 36618047 PMCID: PMC9813325 DOI: 10.1007/s13197-022-05604-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2022] [Accepted: 09/18/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly (p ≤ 0.05) with increasing germination time. Scanning electron microscopy revealed that starch from raw and germinated Bambara grains were smooth with no evidence of starch degradation and were mainly oval shaped, with some granule's irregular and kidney shaped. Water absorption capacity (1.33-1.90 g/g), swelling power (2.12-16.53 g/g), solubility index (1.14-13.04 g/g), and dispersibility (75.92-86.47%) greatly increased as germination timed increased. Germination did not alter the X-ray diffraction pattern (Type-A) but increased the relative crystallinity of the starches. The peak gelatinization temperatures (73.23-73.91 °C) of starch from germinated Bambara were significantly higher than native starch (72.81 °C). Native starch and starch from germinated Bambara grains had substantially high proportion of resistant starch (approx. 73%) and high pasting temperatures (approx. 88 °C). Conclusively, germination significantly changed starch structure at molecular level and impacted functionality.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Joseph Oneh Abu
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria
| | - Funmilayo Hannah Afolabi
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Peace Nwankwo
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT UK
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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Olanrewaju OS, Babalola OO. Plant growth-promoting rhizobacteria for orphan legume production: Focus on yield and disease resistance in Bambara groundnut. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.922156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Orphan legumes are now experiencing growing demand due to the constraints on available major food crops. However, due to focus on major food crops, little research has been conducted on orphan legumes compared to major food crops, especially in microbiome application to improve growth and yield. Recent developments have demonstrated the enormous potential of beneficial microbes in growth promotion and resistance to stress and diseases. Hence, the focus of this perspective is to examine the potential of plant growth promoting rhizobacteria (PGPR) to improve Bambara groundnut yield and quality. Further insights into the potential use of PGPR as a biological control agent in the crop are discussed. Finally, three PGPR genera commonly associated with plant growth and disease resistance (Bacillus, Pseudomonas, and Streptomyces) were highlighted as case studies for the growth promotion and disease control in BGN production.
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Faridah DN, Anugerah MP, Hunaefi D, Afandi FA, Jayanegara A. The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology SEAFAST Center IPB IPB University Bogor 16880 Indonesia
| | - Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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Faridah DN, Damaiyanti S, Indrasti D, Jayanegara A, Afandi FA. Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Sanaz Damaiyanti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Naiker TS, Baijnath H, Amonsou EO, Mellem JJ. The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from
Lablab purpureus
(L.) Sweet (hyacinth bean). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14430] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Tremayne S. Naiker
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences Durban University of Technology Durban South Africa
| | - Himansu Baijnath
- School of Life Sciences, College of Agriculture, Engineering and Science University of Kwa‐Zulu Natal Durban South Africa
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences Durban University of Technology Durban South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences Durban University of Technology Durban South Africa
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Afolabi TA, Opara AO, Kareem SO, Oladoyinbo FO. In vitro digestibility of hydrothermally modified Bambara groundnut ( Vigna subterranean L.) starch and flour. Food Sci Nutr 2018; 6:36-46. [PMID: 29387359 PMCID: PMC5778218 DOI: 10.1002/fsn3.510] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Revised: 06/26/2017] [Accepted: 07/06/2017] [Indexed: 11/05/2022] Open
Abstract
In-vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat-moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X-ray diffraction revealed BNS and BAS exhibited "Type C" crystallinity pattern while BHS was "Type A." The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat-moisture treatment enhanced the resistant starch content of the native starch significantly.
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Affiliation(s)
- T Adeniyi Afolabi
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
| | - Amarachi O Opara
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
| | | | - Fatai O Oladoyinbo
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
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