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Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut

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Abstract

This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly (p ≤ 0.05) with increasing germination time. Scanning electron microscopy revealed that starch from raw and germinated Bambara grains were smooth with no evidence of starch degradation and were mainly oval shaped, with some granule’s irregular and kidney shaped. Water absorption capacity (1.33–1.90 g/g), swelling power (2.12–16.53 g/g), solubility index (1.14–13.04 g/g), and dispersibility (75.92–86.47%) greatly increased as germination timed increased. Germination did not alter the X-ray diffraction pattern (Type-A) but increased the relative crystallinity of the starches. The peak gelatinization temperatures (73.23–73.91 °C) of starch from germinated Bambara were significantly higher than native starch (72.81 °C). Native starch and starch from germinated Bambara grains had substantially high proportion of resistant starch (approx. 73%) and high pasting temperatures (approx. 88 °C). Conclusively, germination significantly changed starch structure at molecular level and impacted functionality.

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Availability of data and materials

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

Code availability

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Abbreviations

BGN:

Bambara groundnut

RVA:

Rapid visco analyser

XRD:

X-ray diffraction

To :

Onset temperature

Tp :

Peak temperature

Tc :

Conclusion temperature

ΔH:

Enthalpy of gelatinization

RDS:

Rapidly digestible starch

SDS:

Slowly digestible starch

RS:

Resistant starch

RC:

Relative crystallinity

RBS:

Raw Bambara groundnut starch

GBS:

Germinated Bambara groundnut

WAC:

Water absorption capacity

OAC:

Oil absorption capacity

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria

    Chiemela Enyinnaya Chinma, Joseph Oneh Abu, Funmilayo Hannah Afolabi & Peace Nwankwo

  2. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa

    Chiemela Enyinnaya Chinma, Samson Adeoye Oyeyinka & Patrick Berka Njobeh

  3. Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria

    Joseph Oneh Abu

  4. Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa

    Janet Adeyinka Adebo

  5. National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK

    Samson Adeoye Oyeyinka

  6. Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa

    Oluwafemi Ayodeji Adebo

Authors
  1. Chiemela Enyinnaya Chinma
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  2. Joseph Oneh Abu
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  3. Funmilayo Hannah Afolabi
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  4. Peace Nwankwo
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  5. Janet Adeyinka Adebo
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  6. Samson Adeoye Oyeyinka
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  7. Patrick Berka Njobeh
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  8. Oluwafemi Ayodeji Adebo
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Contributions

CEC: Conceptualization, supervision, data analysis, writing original draft, review and editing of manuscript and fund acquisition, JOA: conceptualization, supervision, methodology, project administration, FHA: data curation and data analysis, PN: data curation and data analysis, JAA: data analysis, project administration and methodology, SAO: data analysis, writing-review and editing of manuscript, PBN: project administration, supervision, writing-review and editing of manuscript and OAA: methodology, supervision, project administration, writing-review and editing of manuscript, fund acquisition.

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Correspondence to Chiemela Enyinnaya Chinma or Oluwafemi Ayodeji Adebo.

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Chinma, C.E., Abu, J.O., Afolabi, F.H. et al. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut. J Food Sci Technol 60, 190–199 (2023). https://doi.org/10.1007/s13197-022-05604-z

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  • DOI: https://doi.org/10.1007/s13197-022-05604-z

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