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In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour
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 ...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778218/ https://www.ncbi.nlm.nih.gov/pubmed/29387359 http://dx.doi.org/10.1002/fsn3.510 |
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author | Afolabi, T. Adeniyi Opara, Amarachi O. Kareem, Sharafadeen O. Oladoyinbo, Fatai O. |
author_facet | Afolabi, T. Adeniyi Opara, Amarachi O. Kareem, Sharafadeen O. Oladoyinbo, Fatai O. |
author_sort | Afolabi, T. Adeniyi |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-5778218 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-57782182018-01-31 In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour Afolabi, T. Adeniyi Opara, Amarachi O. Kareem, Sharafadeen O. Oladoyinbo, Fatai O. Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2017-11-24 /pmc/articles/PMC5778218/ /pubmed/29387359 http://dx.doi.org/10.1002/fsn3.510 Text en © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Afolabi, T. Adeniyi Opara, Amarachi O. Kareem, Sharafadeen O. Oladoyinbo, Fatai O. In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour |
title | In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour |
title_full | In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour |
title_fullStr | In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour |
title_full_unstemmed | In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour |
title_short | In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour |
title_sort | in vitro digestibility of hydrothermally modified bambara groundnut (vigna subterranean l.) starch and flour |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778218/ https://www.ncbi.nlm.nih.gov/pubmed/29387359 http://dx.doi.org/10.1002/fsn3.510 |
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