Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon

Abstract Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

摘要：本研究对喀麦隆种植的8个豆科品种的淀粉样品进行分离与理化、糊化特性测定，其中涵盖1个豇豆（Vigna unguiculata L.，Cowpea）品种、1个班巴拉花生（Vigna subterrenea V.，Bambara groundnut）品种以及6个普通菜豆（Phaseolus vulgaris L.，Common bean）品种。本研究旨在探究不同菜豆品种的淀粉特性与加工特性，并为改良该区域种植的菜豆及其淀粉的功能特性奠定基础。研究结果显示，不同淀粉的各项性质存在显著差异。豆科淀粉分离物的溶胀能力使其归属于高受限溶胀淀粉类别，该特性适用于制备面条及谷物复合共混物等高附加值产品。本研究采用快速黏度分析仪（rapid visco analyzer）测定糊化特性，结果显示不同豆科淀粉呈现出各异的糊化曲线。豇豆与班巴拉花生的糊化崩解黏度（Breakdown Viscosity, BV）较高，这表明相较于普通菜豆品种，二者的抗热剪切应力能力较弱。导致淀粉峰值黏度（Peak Viscosity, PV）、谷值黏度（Trough Viscosity, TV）及终值黏度（Final Viscosity, FV）下降的糊化特性影响因素，可归因于淀粉与蛋白质、脂肪等物质的相互作用，且该作用效果因品种不同而存在差异。