Olorunfemi, Margaret
Federal College of Agriculture, NigeriaTitle: Effect of Chemical and Enzymatic Modification on The Structural Properties, Proximate, And Colour Analysis of Acha Starch
Abstract
Acha starch was chemically and enzymatically modified and the structural properties, proximate composition and colour were analyzed. Starch was extracted from acha grains by steeping about 500 g of the grains in water for about 24 hours, drained and crushed using a blender. Chemical modification was done by acetylation, while enzymatic modification was done using ?-amylase. Starch yield from enzyme modification (EMAS) and acetylation (CMAS) was 96.12% and 92.27% respectively and higher than the yield (67.50%) from native acha starch (NAS). The amylose content of EMAS and CMAS were 7.66 and 7.80 respectively and lower than the content in NAS (8.21). There was a reduction in the protein content of EMAS (0.43%) and CMAS (0.55%) compared with NAS (0.74%). The fat content results of NAS, CMAS and EMAS starches showed a significant (p?0.05) difference and were 1.19, 1.02 and 1.00%, respectively. The ash content of the native and modified starches however, ranged between 0.45 and 0.53% with EMAS having the least value and NAS having the highest value. The colour analysis of the starch samples indicated that lightness values for NAS, CMAS and EMAS were 91.37, 90.29 and 81.51, respectively and were significantly (p?0.05) different. Visual assessment of the colour of native and modified acha starches however depicted that there will be no negative interference with the food product when used for production. The results indicated that modified acha starch could be an excellent source of starch for industrial use and could be explored.
Biography
Margaret Olorunfemi is a young
Food Scientist who bagged her PhD about 2 years ago from the Federal University
of Technology Akure, Nigeria. She is currently a lecturer at the Animal Health
and Production Department, Federal College of Agriculture Akure, Nigeria. She
has a few publications and is one of the upcoming scientists with much
enthusiasm and optimism.
Organization Location
1309 Coffeen Avenue, STE 1200, Sheridan, Wyoming 82801, USA
Mail us at
Drop us an email for Program enquiry
foodscience@scientexconferences.com
General Queries
contact@scientexconferences.com
Registration Queries
finance@scientexconferences.com
foodsciences@scientexevents.com
Our Social Presence
Call us at
USA : (+1) 478 337 0198