Abstract
Starch was extracted from pigeon pea, an underutilized legume, and acetylated (2.43%) using acetic anhydride. The starch yield increased from 28.24% (native) to 83.63% (acetylated). The pH was 6.8 and 6.9, respectively. Apparent amylose content decreased after acetylation (25.95% to 19.67%). Moisture, ash, fat, crude protein, and carbohydrate contents showed minimal variation between native and acetylated starches. Bulk density, water absorption, and oil absorption capacities increased with acetylation. Acetylated starch had higher dispersibility (98.50%) than native starch (87.50%), but a higher least gelation concentration (16% vs. 6%). Viscosity decreased with acetylation, while solubility index and swelling power increased. Acetylation improved pasting properties, particularly setback and breakdown. These findings suggest acetylation enhances the functional properties of pigeon pea starch for potential industrial applications.
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