Physicochemical Properties of Starches from Three Nigerian Commercial Varieties of Cowpea (<i>Vigna Unguiculata</i>) in Comparison with Three Hybrid Types
Keywords:Cowpea (Vigna unguiculata), starch, physicochemical properties, x-ray diffraction, electron microscopy
Starch isolated from three Nigerian commercial cowpea (Vigna unguiculata) varieties: Drum, Oloyin (sugary), Sokoto, and three hybrid types: ART 98-12, Ife BPC and Ife brown were characterized in terms of x-ray diffraction, electron microscopy, chemical composition, amylose content, swelling power and amylose leaching, RVA paste characteristics, paste clarity and freeze-thawing stability. The starches exhibited A-type diffraction pattern with granule size range 4.71-58.82Î¼m. The starches contained 28.68-35.15% amylose and exhibited high pasting temperatures, restricted swelling and amylose leaching, low paste clarity and poor freeze-thaw stability. The hybrid types showed improved pasting and gel properties for food exploitation.
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