Chemical Composition, Functional and Pasting Properties of Kersting’s Groundnut (Kerstingiella geocarpa Harms) Flour and Starch

Abstract

The chemical composition, functional and pasting properties of kersting’s groundnut (Kerstingiella geocarpa) flour and starch were studied. Kersting’s groundnut flour had 4.75 % moisture, 2.43 % crude fat, 23.0 % crude protein, 2.47 % ash, 1.69 % crude fibre and 65.7 % carbohydrate. Starch yield was 34.0 %. Isolated starch had reduced ash, crude fibre and crude protein contents when compared with the flour. Higher water and oil absorption capacities values were obtained for the flour in comparison with the starch. The swelling power and solubility of both flour and starch measured from 55 to 95^oC at 10 ^oC interval increased as the temperature increased. The pasting viscosities of the flour were lower than that of the starch. Bean starch granules were predominantly oval to kidney shaped, with granule width between 9 and 24µm and length between 10 and 45µm. Kersting’s groundnut starch showed the “C” type x-ray diffraction pattern, characterized by a strong peak at 5.77, 5.12, 3.83 and a medium peak at 4.64 Å.

Keywords: Kersting’s groundnut, flour, starch, amylose, pasting properties

DOI: 10.7176/FSQM/115-04

Publication date:May 31^st 2022