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Food and Potential Industrial Applications of Bambara Groundnut pp 85–118Cite as

Bambara Groundnut Starch

Abstract

Novel starch sources with unique functionality and physicochemical properties are being sought by the industry to reduce the pressure on conventional sources of starch such as corn which are currently experiencing competing uses. Bambara groundnut is a starchy grain that can be potentially used as an alternative source of starch for various industrial applications. These new starch sources including starch isolated from Bambara are comparatively cheaper than the conventional ones and are particularly good sources of resistant starch which have enormous health benefits. This chapter presents the extraction methods, composition, structure, physicochemical properties, and modification of Bambara groundnut starch. Some comparisons with commercial starch sources for a better understanding were also discussed. The chapter also suggested future studies such as the chain length distribution of amylopectin for a better understanding of the influence this starch component (amylopectin) on the physicochemical properties of Bambara groundnut starch. The application of modified Bambara starch in model food systems are also required in the future to fully explore the potentials of the starch.

Keywords

  • Amylose
  • Bambara groundnut
  • In vitro digestibility
  • Modification
  • Functional properties
  • Starch
  • Structure

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Authors and Affiliations

  1. Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Johannesburg, South Africa

    Samson A. Oyeyinka

  2. School of Agriculture, Geography, Environment, Ocean and Natural Sciences, Samoa Campus, University of the South Pacific, Suva, Fiji

    Samson A. Oyeyinka & Siaka S. Diarra

  3. Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines

    Samson A. Oyeyinka

  4. Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa

    Eugénie Kayitesi

  5. Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA

    Akinbode A. Adedeji

  6. Departement of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa

    Eric O. Amonsou & Suren Singh

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  1. Samson A. Oyeyinka
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  2. Eugénie Kayitesi
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  3. Siaka S. Diarra
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  4. Akinbode A. Adedeji
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  5. Eric O. Amonsou
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  6. Suren Singh
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Corresponding authors

Correspondence to Samson A. Oyeyinka or Eric O. Amonsou .

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Editors and Affiliations

  1. Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines

    Samson A. Oyeyinka

  2. Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

    Beatrice I. O. Ade-Omowaye

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Oyeyinka, S.A., Kayitesi, E., Diarra, S.S., Adedeji, A.A., Amonsou, E.O., Singh, S. (2021). Bambara Groundnut Starch. In: Oyeyinka, S.A., Ade-Omowaye, B.I.O. (eds) Food and Potential Industrial Applications of Bambara Groundnut. Springer, Cham. https://doi.org/10.1007/978-3-030-73920-1_6

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