Abstract
The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana starch using chemometrics approach (response surface methodology). This was done by varying different concentration of octenyl succinate anhydride concentration (3-5%), reaction time (30-60 mins) and pH (8-10) using Box-Behnken design. The result obtained revealed the significance and accuracy of the model in predicting the amylose-amylopectin ratio of the modified starch owing to its low p-value (p < 0.001) and high coefficient of determinant (R2 > 0.97). The adequate precision value greater than 4 was an indication that the model can navigate within the design space. Finally, an optimal value of 3.32% octenyl succinate anhydride concentration, reaction time of 32.04 mins and substrate pH of 8 was obtained which resulted in predicted amylose-amylopectin ratio of 0.806.
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