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Isolation and Characterization of Starch from Moth Bean (Vigna Aconitifolia)

Anmol Kumar, Chopra and Subhojit, Roy and Vishal, Singh (2009) Isolation and Characterization of Starch from Moth Bean (Vigna Aconitifolia). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Legumes are major group of agricultural commodities widely grown and consumed globally. They are often utilised in the whole form. With increasing evidence of nutritional benefits, these grains are potential sources of novel food ingredients including starches. Therefore, the objective of this study has been to investigate starch from moth bean, particularly isolation and characterization. Extraction procedures for the isolation of moth bean starch has been evaluated. The soaking time required for penetration of extracting solution to soften the seeds was affected by grain size and the thickness of the seed coat. The method established is relatively simple, involving steeping in excess water followed by double blending, sieving and sedimentation. The starch collected was oven dried and the recovery was 28.1%. The starch isolated from the moth bean had total starch and protein contents of 98.7 and 0.31%, respectively, confirming that the isolation procedure gave relatively pure starch. Based on visual and instrumental assessments the samples were relatively clean and white. Scanning electron microscopic studies showed that moth bean starch granules were irregular to oval to round to elliptical shaped, with smooth surfaces. Swelling capacity and solubility index of starch was influenced by temperature. Moth bean starch was hydrolysed to 43.4% in 2.2 N HCl during the time period of 15 days. In 72 hours 80.9% moth bean starch was hydrolysed by porcine pancreatic amylase. The results showed that physicochemical properties of the moth bean starch was influenced by the extent of interaction between starch chains in the amorphous regions, amount of crystallites and crystallite heterogeneity. The starch extraction method adapted in this investigation was a practical approach, producing relatively pure, white starch. The characteristics of the moth bean starch showed similarities to other legume starches, but there were some variations in the properties, indicating that there may be different applications for its incorporation into food formulations. Therefore moth bean starch offers potential as novel food ingredient warranting further evaluation and larger scale feasibility studies.
Uncontrolled Keywords: Legumes moth bean starch
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2009 09:06
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9200

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