Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon.

V Saho Tsaju Nguetcho,N Njintang Yanou,A Abdou Bouba

doi:10.1590/1519-6984.195234

V Saho Tsaju Nguetcho, N Njintang Yanou + Show 1 more

Open Access

https://doi.org/10.1590/1519-6984.195234

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Abstract

Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Highlights

Legumes seeds are important ingredients of a balanced human diet in many parts of the world due to their high protein (15-40%) and starch (35-60%) contents (Saikia et al, 1999; Tharanathan and Mahadevamma, 2003)
The values found in this chemical characterization of legume starches show that they are similar in terms of moisture content, but protein, fat and ash contents show significant difference (p < 0.05) among the legume starches
We showed in this study that the Peak viscosity of the solution varied with legume variety, and with the concentration of the starch slurry (Table 3)

Summary

Introduction

Legumes seeds are important ingredients of a balanced human diet in many parts of the world due to their high protein (15-40%) and starch (35-60%) contents (Saikia et al, 1999; Tharanathan and Mahadevamma, 2003). Starch constitutes a major energy supply for humans worldwide and is produced as a reserve carbohydrate in plants. Starch is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. Research on new starchy raw materials has intensified in recent years, due mainly to restrictions imposed by the food industries on the use of modified starches. It has been shown recently that some legume seed like Bambara groundnut (Vigna subterranea) are an underutilized food crops in Africa and currently explored of its potential in terms of starch isolation (Oyeyinka, et al, 2018). Throughout the world, starch producing companies are increasing their search for natural starches with characteristics that attend the interests of the different types of industries, with special attention given to the food industry (Leonel and Cereda, 2002)

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