Optimization of the succinylation process of Anchomanes diffformis  starch and the impact of starch modification on quality

Akeem Olayemi Raji*, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi Osunrinade

Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality

dc.contributor.author	Akeem Olayemi Raji*, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi Osunrinade
dc.date.accessioned	2025-02-08T16:09:41Z
dc.date.available	2025-02-08T16:09:41Z
dc.date.issued	2024-10-11
dc.description.abstract	The recent increase in demand for starch in food industries necessitates research into new sources of starch. The optimization process of succilynated-Anchomanes difformis starch was carried out using the standard method. The purified Anchomanes difformis starch samples were succinylated using 0-12% succinic anhydride. The FTIR, functional properties, pasting properties, chemical composition, enzymatic activities and anti-nutritional properties of the samples were determined using standard methods. The gelatinization temperature, solubility index, bulk density, swelling power, oil absorption capacity and water absorption capacity ranged from 62.55-80.50℃, 1.08-2.22%, 0.54-0.73%, 2.07-4.12%; 113-176% and 206-259%, respectively. The pasting temperature, peak time, setback, final viscosity, breakdown, trough and peak viscosity varied from 74.25-84.05℃, 4.17-5.00 min, 460-970.5 RVU, 1,692.5-2,339 RVU, 900.5-1,937.5 RVU, 102.71-114.04 RVU, and 189.08- 270.58 RVU, respectively. The moisture content, fat content, protein content, ash content, crude fiber, and carbohydrates ranged from 7.17-12.5%, 0.92-1.51%, 3.37-3.77%, 0.57-3.67%, 0.85-1.37% and 75.44-86.10%, respectively. The anti-nutritional contents were below the acceptable limit. The amylopectin and amylose ranged from 82.82-88.23% and 11.77-17.18%, respectively. The pancreatic lipase, α-amylase and α-glucosidase activities varied from -11.52-45.02, -16.68-72.12 and 49.22- 72.87, respectively. Conclusively, succinylation at 11.19% would produce Anchomanes difformis starch succinate of optimum quality for food applications. Keywords Anchomanes difformis, chemical composition, chemical
dc.identifier.uri	https://kwasuspace.kwasu.edu.ng/handle/123456789/4106
dc.language.iso	en
dc.publisher	Food Science and Preservation
dc.title	Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality
dc.type	Article