Structure and functional properties of starch and flour from bambarra groundnut

@inproceedings{Sirivongpaisal2008StructureAF,
  title={Structure and functional properties of starch and flour from bambarra groundnut},
  author={Piyarat Sirivongpaisal},
  year={2008}
}
Structure and functional properties of starch and flour from Bambarra groundnut (Voandzeia Subterranea) were investigated. The bambarra groundnut flour contained 58.38% of carbohydrate, 15.48 % of protein, 7.90% of fat, 4.19% of ash and 2.54% of fiber content. The starch isolated by the alkaline method had low content of protein (0.61%), fat (0.44%) ash (0.47%) and fiber (0.60%). Amylose content of bambarra groundnut starch was 21.67%. The starch granule shape appeared to be oval and round… CONTINUE READING
Highly Cited
This paper has 21 citations. REVIEW CITATIONS

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 28 references

Morphological, thermal and rheological properties of starches from different botanical sources

  • N. Singh, J. Singh, L. Kaur, N. S. Sodhi, B. S. Gill
  • Food Chem. 81: 219-231.
  • 2003
Highly Influential
4 Excerpts

Isolation and physicochemical characterization of starches from different banana varieties

  • W. Siriwong, V. Tulyathan, Y. Waiprib
  • J. Food Biochem. 27: 471484.
  • 2003
Highly Influential
1 Excerpt

Physicochemical properties of starches obtained from three different varieties of chinese sweet potatoes

  • Z. Chen, H. A. Schols, A.G.J. Voragen
  • J. Food Sci. 68 : 431-437.
  • 2003
Highly Influential
1 Excerpt

Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products

  • H. S. Su, W. Lu, K. C. Chang
  • Lebensm. Wiss. U.-Technol. 31: 2l65-273.
  • 1997
Highly Influential
3 Excerpts

X-ray analysis of starch granules

  • H. F. Zobel
  • Page 109-113 in R. L. Whistler, R. J. Smith and J…
  • 1964
Highly Influential
1 Excerpt

Comparative study of the functional properties of bambara groundnut (Voandzeia subterranean) , jack bean ( Cana valiaensiformis) and mucuna bean (Mucuna pruriens) flour

  • K. O. Adebowal, O. S. Lawal
  • Food Res. Inter. 37: 355-365.
  • 2004
1 Excerpt

Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada

  • R. Hoover, W. S. Ratnaye
  • Food Chem. 78 : 489-498.
  • 2002

Structure and functionality of barley starches

  • Z. Czuchajowska, A. Klamczynski, B. Paszezynska, B. K. Bail
  • Cereal Chem. 75: 747-754.
  • 1998
1 Excerpt

Similar Papers

Loading similar papers…