Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology

Vhulenda Melinda Mathobo; Oluwatoyin Oladayo Onipe; Henry Silungwe; Shonisani Eugenia Ramashia; Tonna Ashim Anyasi

doi:10.1038/s41598-023-28451-0

Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology

Sci Rep. 2023 Feb 8;13(1):2261. doi: 10.1038/s41598-023-28451-0.

Authors

Vhulenda Melinda Mathobo¹, Oluwatoyin Oladayo Onipe¹, Henry Silungwe¹, Shonisani Eugenia Ramashia^{1

2}, Tonna Ashim Anyasi^{3

4

5}

Affiliations

¹ Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa.
² Faculty of Applied Sciences and Biotechnology, School of Bioengineering & Food Technology, Shoolini University India, Bajhol, 173229, India.
³ Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa. T.A.Anyasi@greenwich.ac.uk.
⁴ Agro-Processing and Postharvest Technologies Division, Agricultural Research Council-Tropical and Subtropical Crops, Private Bag X11208, Nelspruit, 1200, South Africa. T.A.Anyasi@greenwich.ac.uk.
⁵ Food and Markets Department, Natural Resources Institute, University of Greenwich, Kent, ME4 4TB, UK. T.A.Anyasi@greenwich.ac.uk.

Abstract

This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.1.0) comprising two independent factors of temperature and time was used. Extracted BGS were subjected to heat-moisture treatment (HMT) at 80-120 °C for 30-90 min at different moisture levels of 15% (HMT 15-BGS), 25% (HMT 25-BGS) and 35% (HMT 35-BGS). The optimum HMT conditions for BGS were found to be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT 35). The desirability values of the obtained optimum conditions were 0.63 (HMT 15) and 1.00 (HMT 25 and 35). In HMT 35-BGS, water absorption capacity was significantly affected by the quadratic effect of temperature and time. In contrast, solubility was significantly affected by the linear effect of time and the quadratic effect of temperature. Temperature and treatment time had no significant effect (p ≥ 0.05) on the differential scanning calorimetry thermal properties of HMT 15, 25 and 35-BGS. Scanning electron micrographs of optimised BGS showed round and oval-shaped starch granules ranging from 4.2 to 4.7 mm (width) and 10 μm for length. Unmodified and optimised HMT-BGS showed characteristic FTIR bands linked with common starches. All BGS samples displayed multiple vibrations in the region below 1000 cm^-1 due to the skeletal vibrations of the glucose pyranose ring.

Abstract

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