Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published July 2019 | Volume 7, Issue 3, pp. 38-48.

doi: https://doi.org/10.33495/ijbfs_v7i3.19.107

 

Physicochemical, functional and pasting properties of starch from breadfruit (Artocarpus altilis) in gurudi snack production

 

 

 

 

 

Eke-Ejiofor, J*

Friday, U. B.

 

  Email Author

 

Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P.M.B. 5080, Port Harcourt, Nigeria.

 

 

 

 

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

Citation: Eke-Ejiofor J, Friday UB (2019). Physicochemical, functional and pasting properties of starch from breadfruit (Artocarpus altilis) in gurudi snack production. Int. J. Biotechnol. Food Sci. 7(3): 38-48.

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

 

 

 

 Abstract 


This study investigated the physicochemical, functional, pasting properties of starch from breadfruit (Artocarpus altilis) and sensory attributes of gurudi snack produced from the starches. Cassava starch gurudi was used as control. Firm, ripe and fresh breadfruits used for this study were processed to extract starch using standard procedures into fermented (FBS) and unfermented breadfruit starches (UFBS), with fermentation done for 24 h. Starches were analyzed for their physicochemical, functional and pasting properties. The starches were used to produce gurudi and product subjected to proximate analysis and sensory evaluation using a five-point hedonic scale. Results for the chemical composition of starches ranged from 13.33 to 18.37% for moisture, 0.10 to 0.83% for ash, 0.49 to 0.59% for fat, 1.83 to 3.13% for protein, 0.40 to 1.77% for fibre, 77.42 to 82.53% for carbohydrate, 25.20 to 27.52% for amylose, 44.58 to 56.92% for amylopectin, 70.25 to 84.44% for starch, 3.03 to 4.04% for sugar and 3.67 to 4.41% for starch damage respectively. Results of chemical analysis on breadfruit starches showed a significant difference (p ˂ 0.05) in protein, fibre and starch damage over cassava starch. Functional properties showed that both breadfruit starches had increased values in water absorption capacity (WAC) and swelling power over cassava starch. Unfermented breadfruit starch (UFBS) had increased value for color over fermented breadfruit (FBS) and cassava starches. FBS and UFBS were not significantly different (p < 0.05) in bulk density and swelling power. Pasting properties showed significant different (p ˂ 0.05) between cassava starch and breadfruit starch in all pasting properties except peak viscosity where all the starches were not significantly different (p˃ 0.05). Proximate analysis of the product (gurudi) showed that cassava starch gurudi had higher values for moisture 6.47 to 14.23%, ash 1.20 to 1.34%, fat 7.06 to 10.71% and protein 1.80 to .30% over breadfruit Gurudi. Unfermented and fermented breadfruit gurudi showed higher fibre of 3.13% and carbohydrate of 82.34% respectively, which may be as a result of the difference in starch origin and processing method (Fermentation). The protein content of cassava starch gurudi (CSG) and unfermented breadfruit starch gurudi (UFBSG) were not significantly different (P ˃ 0.05). The present study showed breadfruit starch as a potential raw material for the production of gurudi based on the proximate and sensory quality and other industrial application based on pasting properties.

Keywords  Physicochemical   functional   pasting   starch   gurudi   proximate  

 

Copyright © 2019 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




 References


Adeoye BK, Alao AI, Famurewa JAV (2017). Effect of drying temperature on the chemical qualities of breadfruit. Int. J. Food Sci. Biotechnol. 3(1):1-6.

Adeyemi, M, Idowu K (1990). Sensory evaluation and nutrient composition of weaning food from pregelatinized maize- sweet potato mixtures. J. plant foods Hum. Nutr. 2(44):149-155.

Agboola SO, Akingbala JO, Oguntimi GB (1990). Processing of cassava starch for adhesives production. Starch/Starke 42(1):12-15.

Akanbi TO, Nazamid S, Adebowale AA (2009). Functional and pasting properties of a tropical breadfruit (Artocarpus Altilis) starch from Ile- Ife. Int. Food Res. J. 16:151-157.

AOAC Association of official analytical chemists, (2012). Official method of Analysis of the AOAC 20th Ed., Washington: DC.

AOAC, (2000). Official Method of Analysis, Association of Analytical chemists, Washington D.C.

Appelquist IAM, Debet MRM (1997). Starch – biopolymer interactions – A review, Food Rev. Int. 13(2):163-224.

Baafi I, Safa-Kantanka O (2007). Effect of genotype age and location on cassava starch yield and quality. J. Agron. 2(6):581-585.

Behall KM, Howe JC (1995). Effect of long –term consumption of amylose Vs amylopectin starch on metabolic variables in human subjects. Am. J. Clin. Nutr. 61:334-340.

Behall KM, Scholfield DJ, Canary J (1988). Effect of starch structure on glucose and insulin responses in adults. Am. J. Clin. Nutr. 47(3):428-432.

Coffman CW, Garcia (1977). Functional properties and amino acid contents of a protein isolate from mungbeans flour. J. Food Technol. 12:473-484.

Crosbie GB (1991). The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. J. Cereal Sci. 13:145-150.

Dreher ML, Berry JW (1983). Buffalo gourd root starch, part 1. Properties and structure. Starch starke (35):76-81.

Dubois M, Giles KA, Hamiiton JK, Rebers PA, Smith FL (1956). Colourimetric method for determination of sugar and related substances. Anal. Chem. (28)350-356.

Eke J (2006). Chemical, functional and pasting properties of starch and tapioca produced from selected hybrid cassava (Manihot esculenta crantz) cultivars.

Food and Agriculture Organization, (1977). World review: Some factors affecting progress in food and Agriculture.

Francis FJ (1998). Color analysis in food analysis, 2nd Ed, Nielsen, S.S., ed. Aspen publishers, Gaithersburg, MD. p 599.

Graham HD, De Bravo EN (1981). Composition of the breadfruit, J. food Sci. 4(6):535-539.

Hugo LF, Rooney LW, Taylor JRN (2000). Malted sorghum as a functional ingredient in composite bread cereal. Chemistry 77(4):428-432.

Iwaoka W, Yukio H Kasumi U, Takayuk S (1994). Volatile chemicals identified in fresh and cooked breadfruit. J. Agric. food Chem. 42:975-976.

Iwe MO (2004). Handbook of Sensory Methods and Analysis. Rejoint Communication Services Ltd Uwani, Enugu. p 40.

Jones AMP, Lane WA, Murch SJ, Ragone D, Cole IB (2011). Breadfruit Anoild crop with a new future. In comprehensive bio-technology, 2nd ed., Moo-Young, M. Ed., Elsevier, B. V., Amsterdam, the Netherlands, 4(18):235-239.

Kulkarni KD, Kulkarni DN, Ingle UM (1991). Sorghum malt-based weaning formulations: preparation, functional properties and nutritive value. Food and Nutr. Bullet. 13(4):322-327.

Kulp K, Olewink M, Manhattan K, Lorenz K (1994). Starch functionality in cookie system. Starch and Starke, 42(4) 53-57.

Liu Y, Jones AMP, Murch SJ, Ragnoe D (2014). Crop productivity yield and seasonality of breadfruit (Artocarpus Spp. Moraceac). Fruits 6(9):345-361.

Liu Y, Ragone D, Murch S (2015). Breadfruit (Artocarpus attilis): A source of high-quality protein for food security and novel food products. Amino Acids (47):847-856.

Mayaki JT (2003). Substituent of root crops as a traditional practice among the people in South-Western part of Nigeria. Food Rev. Int. 1(1):27-33.

McComick KM, Panozzo JF, Hong SH (1991). A swelling power test for selecting potential noodle quality wheats. Austr. J. Agric. Res. 42(3):317-323.

McDermott EE (1980). The repaid non-enzymic determination of damaged starch in flour, J. Sci. Agric. 31(4):6.

Miller DM, Wilding MD (1973). Method of preparing vegetable protein concentrates. U.S. Patent3 723407 (Swift andco) March 27

Nochera CL, Ragone D (2016). Preparation of a breadfruit (Meinpadahk) flour bar. Foods, 5(37):1-7.

Oladunjoye JO, Ologhobo AD, Olaniyi CO (2010). Nutrients Composition energy value and residual anti-nutritional factors-differently processed breadfruit (Artocarpus Altilis) Meal. Amsedam J. Bot. 9(27):4259-4263.

Olaofe O, Adeyemi FO, Adediram GO (1994). Amino acid mineral compositions and functional properties of some oil seeds. J, Agric. Food Chem, 42:878- 881.

Omobuwajo TO, Wilcox B (1989). Microbes associated with field spoilage of breadfruit. J. food Sci. Technol. 22(4):135-178.

Onwueme IC (1978). The tropical tuber crops; yams, cassava, sweet potato and cocoyam. Chiehester: John Wiley &sons, New York, pp. 589-606.

Onwuka GI (2005). Food analysis and instrumentation: Theory and practice, Naphathali prints, Nigeria, pp. 95-96.

Osungbaro TO, Jimoh D, Osundeyi E (2010). Functional and pasting properties of composite cassava-sorgum flour meals. Agric. Biol. J. North Am. 1(4):715-720.

Osunsami ATA, Akingbala JO, Gbekeloluwa BO (1998). Effect of storage on starch contents and modification of cassava starch. Article in starch – starke, 41(2):54-57.

Quartey-Nelson FC, Amagloh FK, Oduro I, Ellis WO (2007). Formulation of an infant food based on breadfruit (Artocarpus Altilis) and breadfruit (Artocarpus camansi).Aeta Horticulturae (ISHS) 757:212-224.

Ragone D (2007). Breadfruit diversity conservation and potential. In proceedings of the 1st international symposium on breadfruit research and development Nadi, Fiji. 16(19):19-30.

Rahman MA, Nahar N, Jabbar MA, Mosihuzzaman M (1999). Variation of carbohydrate composition of two forms of breadfruit from jack tree (Artocarpus Heterophyllus) with different maturity and climatic conditions. Food Chem. 65:91-97.

Raja KCM, Ramakrishna SU (1990). Compositional and pasting characteristics of plain-dried and parboiled cassava (Manihot esculenta crantz). Food Chem. 38(2):79-88.

Rickard, JE, Blanshard JMV, Asaoka M (1992). Effect of cultivars and growth season on the gelatinization properties of cassava (Manihot esculenta) starch. J. Sci. Food Agric. 1(59)53-58.

Rincon AM, Padilla FC (2004). Physicochemical properties of breadfruit (Artocarpus Altilis) starch from Margaritan Island, Venezuela. Arch Latinoam, 54(4):44-456.

Ring SG (1985). Some studies on starch geletion. Starch Starke, (37):80-83.

Sanni LO, Kosoko SB, Adebowale AA, Adeoye RJ (2004). The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. Int. J. Food Propert. 7(2):229-237.

Sanni L, Maziya-Dixon B, Onabolu AO, Arowasafe BE, Okoruwa AE, Okechukwu RV, Dixon AGO, Waziri AD, Iiona P, Ezedinma C, Ssemakuja G, Lemchi J, Akoroda, M, Ogbe F, Tarawali G, Okoro E, Getelomo C (2006). Cassava recipes for household food security. IITA integrated project, Ibadan, Nigeria.

Singh A, Kumar S, Singh IS (1991). Functional properties of Jack fruit seed flour. Lebensmittle Wissen Schaft Technol. 24:373-374.

Singh S, Raina CS, Bawa AS, Saxena DC (2005). Effect of heat-moisture treatment and acid modification on rheological, textural and differential scanning calorimetry characteristics of sweet potato starch. J. Food Sci. 70-373-378.

Singh H (2009). Tapping into breadfruits bounty. Available online at http://www.univeristy.ca/tapping-into-breadfruits-bounty.

Soison, B, Jangehud K, Jangehud A, Harnsilawat T, Piyachomkwan K (2015). Characterization of starch in relation to flesh colour of sweet potato varieties. Int. Food Res. J. 22(6):2302-2308.

Sosulski FN (1962). The centrifugal methods for determining flour absorptivity in hard red spring wheat. Cereal Chemistry 3(9):344-346. Standard Organization of Nigeria (SON) (1988). Nigeria Industrial Standards for gare pp. 188-189.

Swinkles JJM (1985). Composition and properties of commercial native starch. Starch and starke. 37(1):1-5.

Takashi S, Seib PA (1988). Paste and gel properties of prime win and wheat starches with and without native lipids. J. Cereal Chem. (66):474-480.

Tian SJ, Richard JE, Blanshard JMU ((1991). Physicochemical properties of sweet potato starch. J. food Agric. 1(57):459-491.

Turi C, Liu Y, Ragone D, Murch SJ (2015). Breadfruit (Artocarpius Altilis) and Hybrids: A traditional crop with the potential to prevents hunger and mitigate diabetes in Oceania. Trends Food Sci. Technol. 4(5):264-272.

Udensi U (2001). Effect of traditional processing on the physicochemical properties of Mucuna cochichinsis, Mucuna Utilis Rome. J. Sci. Agric. Food Technol. Environ. 1:133-137.

Williams VR, Wu WT, Tsai HY, Bates HG (1970). Varietal differences in amylose content of rice starch. J. Agric. Food Chem. (8):47-48.

Wootton M, Tumaalii F (1984). Breadfruit production, utilization and composition in a review. Food Technol. Austr. 36:464-465.

Zerega NJC, Ragone D, Motley TJ (2004). Complex origins of breadfruit (Artocarpus Altils, Moraceac): Implications for human migrations in Oceania. Am. J. Bot. 9(1):760-766.