Modification of Bambara Groundnuts Starch, Composited With Defatted Bambara Groundnut Flour for Noodle Formulation

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MARCH, 2011
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Bambara groundnut legume is neglected and underutilized because its industrial potential has not been fully exploited. This work was carried out to phosphorylate starch from the legume which was used as its flour binder for noodles preparation. Four different factors namely; reaction time, % Sodium hexametaphosphate (SHMP) and starch solids were varied at 130 oC and optimized to obtain 1.6 h, 0.163 % SHMP, 33 g starch solids for the preparation of phosphorylated starch. The modified starch gave optimized responses of degree of substitution of 0.0042 and specific volume of 1.48 cm3/ g. An optimum binder to flour ratio of 1.41 g to 19.95 g gave flour composite with least gelation concentration of 0.246 g per ml. When pasted it showed a peak viscosity of 177 BU with relatively small breakdown of 26 BU and increased viscosity during cooling at setback of 172 BU. This observation suggests the modified starch as a potential component for viscoelastic food products. Three sample noodles; alkaline, Udon and control were prepared from the composited flour. From the sensory evaluation studies, the alkaline noodle was the most preferred and gave the best sensory characteristic scores for aroma, texture, colour, mouth feel and after taste as 3.59, 5.74, 7.55, 9.88 and 8.57 respectively. The utilization of Bambara groundnut flour in the food industry especially when composited with the starch binder is therefore recommended for the preparation of noodles.
This Thesis Is Submitted To The Department Of Food Science And Technology In Partial Fulfilment For The Requirement Of The Master of Science (Msc.) Degree In Food Science And Technology,