Canavalia ensiformis Tailing Starch: A Functional Source of Dietary Fiber

Abstract

AbstractPhysicochemical and functional characteristics of the tailing starch isolated from the legume Canavalia ensiformis were determined. Proximal composition was 2.86% protein, 4.05% fiber, 0.37% fat, 1.51% ash and 91.33% carbohydrates as nitrogen‐free extract. Total dietary fiber content was 21.3%, soluble fiber was 2.2%, and insoluble fiber was 19.1% as determined by the Prosky method. Amylose content as quantified by differential scanning calorimetry (DSC) was 39.35%. Gelatinization temperature range as determined by DSC was from 77.9 °C to 88.1 °C, with 81.6 °C being the peak temperature. Transition enthalpy was 10.1 J/g. Swelling power ranged from 4.36 g water/g starch at 60 °C to 11.87 g water/g starch at 90 °C. Water solubility, analyzed within the same temperature interval, ranged from 3.29% to 16.93%. Water absorption capacity was 4.22 g water/g starch at 60 °C and 10.33 g water/g starch at 90 °C. Syneresis in a 6% gel stored at 4 °C for 24 h was 25.66 mL water/50 mL gel. Clarity, expressed as transmittance, was 10.46%. Initial pasting temperature was 93 °C, breakdown was —22 Brabender Units (BU), consistency was ‐5 BU, and setback was 17 BU.