Physicochemical properties of native Jack bean (Canavalia ensiformis) starch: An underutilised legume
Article Main
Abstract
Legumes are a cost-effective source of proteins and abundant starch, a biodegradable substance, providing human nutrition and serving various food sectors globally. Some of the neglected (underutilised) legumes can also be used as the cheapest source of starch. Therefore, the present study was conducted to determine the physicochemical characteristics of jack bean (Canavalia ensiformis) starch - a legume not widely known so underutilised. The starch was isolated from the bean by standard method to study its various properties. One-way analysis of variance was employed to verify a significant difference at the 5% significance level. The jack bean yielded 30.98% of starch. The starch’s moisture, ash, fat, protein, fiber, and carbohydrate content were 9.67%, 0.19%, 0.27%, 0.56%, 0.27%, and 89.28% respectively. The physicochemical properties were also determined. The apparent and total amylose contents were 43.82% and 47.78%, respectively, with 7.66% of amylose leaching at 95°C. The water and oil absorption capacities were 2.31 and 2.56 g/g, respectively, while emulsion capacity and stability were 62.30 and 71.38 %, respectively. The solubility and swelling power of jack bean starch increased with temperature from 55 to 95°C. The effect of starch concentrations (6, 8, and 10%) on freeze-thaw stability revealed that water expelled decreased as starch content increased. Nevertheless, a comprehensive investigation has not been conducted into the distinct functional characteristics and other attributes of jack bean starch. This study could provide new opportunities for conventional starch industries that rely on starch from sources like cereals, tubers, and rhizomes.
Article Details
Article Details
Keywords
Amylose, Freeze thaw, Jack bean legume, Starch, Swelling, Turbidity, Underutilized
References
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Ariyantoro, A. R., Affandi, D. R., Yulviatun, A., Ishartani, D. & Septiarani, A. (2021). Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment. IOP Conference Series Earth and Environmental Science 905(1):012092. http://dx.doi.org/10.1088/1755-1315/905/1/012092.
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Betancur-Ancona, D., Garcia-Cervera, E., Canizares-Hernandez, E. & Chel-Guerrero, L. (2002). Chemical modification of Jack bean (Canavalia ensiformis) starch by succinylation. Starch/Starke, 54, 540-545. https://doi.org/10.1002/1521-379X(200211)54:11<540::AID-STAR540>3.0.CO;2-%23
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Chinma, C. E., Ariahu, C. C. & Abu, J. O. (2013). Chemichal composition, functional and pasting properties of cassava starch and soy protein concentrate blends. J. Food Sci. Technol., 50 (6), 1179-1185. doi: 10.1007/s13197-011-0451-8.
Chou, D. H. & Morr, C. V. (1979). Protein waret interactions and functional properties. J. Am. Oil Chem. Soc., 56, 53-62. https://doi.org/10.1007/BF02671785
Chung, H. J., Hoover, R. & Liu, Q. (2009). The impact of single and dual hydrothermal modification on the molecular structure and physicochemichal properties of normal corn starch. Int. J. Biol. Macromol., 44, 203-210. 10.1016/j.ijbiomac.2008.12.007.
Das, D., Jha, S. & Kumar, K. J. (2015). Isolation and release characteristics of starch from the rhizome of Indian Palo. Int. J. Biological Macromol. 72, 341-346. https://doi.org/10.1016/j.ijbiomac.2014.08.009
Denchai, N., Suwannaporn, P., Lin, J., Soontaranon, S., Kiatponglarp, W. & Huand, T. C. (2019). Retrogradation and digestibility of rice starch gels: the joint effect of degree of gelatinisation ans storage. J. Food Sci., 84(6), 1400-1410. 10.1111/1750-3841.14633
Deshpande, S. S., Sathe, S. K., Rangnekar, P. D. & Salunkhe, D. K. (1982). Functional properties of modified black gram (Phaseolus mungo L.) starch. J. Food Sci., 47, 1528-1533. :10.1111/j.1365-2621.1982.tb04975.x
Dossou, V. M., Agbenorhevi, J. K., Alemawor, F. & Oduro, I. (2014). Physicochemichal and functional properties of full fat and defatted Ackee (Blighia sapida) Aril flours. Am. J. Food Sci. Technol., 2(6), 187-191. 10.12691/ajfst-2-6-3
Du, S. K., Jiang, H., Yu, X. & Jane, J. L. (2014). Physicochemichal and functional properties of whole legume flour. J. Food Sci. Technol., 55, 308-313. https://doi.org/10.1016/j.lwt.2013.06.001
Escobedo, A. & Mojica, I. (2021). Pulse based snacks as functional foods: processing challenges and biological potential. Compr. Rev. Food Sci. Food Saf., 20, 4678-4702. https://doi.org/10.1111/1541-4337.12809
Galvez, F. C. F., Resurreccion, A. V. A. (1993). The effect of decortication and method of extraction on the physical and chemichal properties of starch from mung bean (Vigna radiate (L) wilczec). J. Food Process Preserv., 17, 93-107. http://dx.doi.org/10.1111/j.1745-4549.1993.tb00227.x
Goswami, K., Yadav, R. B., Yadav, B. S. & Yadav, R. L. (2018). Physico-chemical , textural and crystallinity properties of oxidised, cross-linked and dual-modified white sorghum starch. Int. Food Res. J., 25, 2104-2111. http://www.ifrj.upm.edu.my
Halbrook, W. V. & Kurtzman, R. H. (1975). Water uptake of bean and other starches at high temperatures and pressures. Cereal Chem., 52, 156-159.
Hasmadi, M., Noorfarahzilah, M., Noraidah, H., Zainol, M. K. & Jahurul, M. H. A. (2020). Functional properties of composite flour: a review. Food Res., 4(6), 1820-1831. https://doi.org/10.26656/fr.2017.4(6).419
Hoover, R. & Ratnayake, W. S. (2002). Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem., 78(4), 489-98. http://dx.doi.org/10.1016/S0308-8146(02)00163-2
Hoover, R., Hughes, T., Chung, H. J. & Liu Q. (2010). Composition, molecular structure, properties and modification of pulse starches: A review. Food Res. Int., 43, 399-413. https://doi.org/10.1016/j.foodres.2009.09.001
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Physicochemical properties of native Jack bean (Canavalia ensiformis) starch: An underutilised legume. (2024). Journal of Applied and Natural Science, 16(1), 410-419. https://doi.org/10.31018/jans.v16i1.5370
