PROXIMATE COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF RESISTANT STARCHES OF BAMBARA GROUNDNUT AND PEARL MILLET

Author

Dimas Blessed Jena, Ogundiran Olubunmi A., Luria Abare-Jen, Azuaga Chia Igbalagh, Oboyi Matthew Echeofun

Abstract

Bambara groundnut (Vigna subterranea) and pearl millet (Pennisetum glaucum) are climate-resilient crops with significant nutritional and functional potential, particularly due to their resistant starch (RS) content. This study evaluated the proximate composition and physicochemical properties of modified and unmodified starches from these crops to assess their suitability for food applications. The methodology involved proximate analysis (moisture, protein, fat, fiber, ash, carbohydrates) and physicochemical characterization (amylose/amylopectin content, swelling power, solubility, water/oil absorption capacities) using standardized laboratory techniques, including centrifugation, spectrophotometry, and thermal treatments. The results revealed that modified starches exhibited reduced amylose content (33.2 vs. 70.39 in Bambara groundnut; 33.2 vs. 82.20 in pearl millet), lower swelling power, and diminished solubility, indicating structural changes from acetylation or cross-linking. Modified Bambara groundnut also showed decreased protein (17.50% vs. 22.76%) and fiber (4% vs. 5.5%), while modified pearl millet had higher carbohydrates (63.52% vs. 57.83%) but lower protein (8.75% vs. 13.12%) and minerals. These findings suggest that modification alters starch functionality, favoring industrial applications like frozen foods or gluten-free products, albeit with trade-offs in nutritional value. The study highlights the potential of tailored processing to optimize RS content for metabolic benefits while addressing food security challenges in arid regions.

Keywords

Bambara groundnut, pearl millet, resistant starch, proximate analysis, physicochemical properties, starch modification.

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