USP Electronic Research Repository

Bambara Groundnut Starch

Oyeyinka, Samson A. and Kayitesi, Eugénie and Diarra, Siaka S. and Adedeji, Akinbode A. and Amonsou, Eric O. and Singh, Suren (2021) Bambara Groundnut Starch. In: Food and Potential Industrial Applications of Bambara Groundnut. Springer Nature, Switzerland, pp. 85-118. ISBN 978-3-030-73919-5

[img] PDF - Published Version
Restricted to Registered users only

Download (1MB)


Novel starch sources with unique functionality and physicochemical properties are being sought by the industry to reduce the pressure on conventional sources of starch such as corn which are currently experiencing competing uses. Bambara groundnut is a starchy grain that can be potentially used as an alternative source of starch for various industrial applications. These new starch sources including starch isolated from Bambara are comparatively cheaper than the conventional ones and are particularly good sources of resistant starch which have enormous health benefits. This chapter presents the extraction methods, composition, structure, physicochemical properties, and modification of Bambara groundnut starch. Some comparisons with commercial starch sources for a better understanding were also discussed. The chapter also suggested future studies such as the chain length distribution of amylopectin for a better understanding of the influence this starch component (amylopectin) on the physicochemical properties of Bambara groundnut starch. The application of modified Bambara starch in model food systems are also required in the future to fully explore the potentials of the starch.

Item Type: Book Chapter
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Business and Economics (FBE) > School of Agriculture and Food Technology
Depositing User: Siaka Diarra
Date Deposited: 12 Oct 2021 22:57
Last Modified: 12 Oct 2021 22:57

Actions (login required)

View Item View Item

Document Downloads

More statistics for this item...