Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends

Published Date
Original Article

First Online: 

15 July 2011

Author

• Chiemela Enyinnaya ChinmaEmail author
• Charles Chukwuma Ariahu
• Joseph Oneh Abu

Abstract

The chemical, functional and pasting properties of cassava starch and soy protein concentrate blends intended for biofilm processing were studied. Cassava starch and soy protein concentrates were prepared and mixed at different proportions (100: 0%; 90 : 10%; 80 : 20%; 70 : 30%; 60;40% and 50: 50%). Addition of varying levels of soy protein concentrates to cassava starch led to increases in moisture (from 7.10 to 9.17%), protein ( from 0.32 to 79.03%), ash (from 0.45 to 2.67%) and fat (from 0.17 to 0.98%) contents while crude fiber, carbohydrate and amylose contents decreased from ( 1.19 to 0.38%, 90.77 to 57.01% and 29.45 to 23.04%) respectively . Water absorption capacity and swelling power of cassava starch were improved as a result of soy protein concentrate addition while syneresis and solubility value of composite blends were lower than 100% cassava starch. In general, cassava–soy protein concentrate blends formed firmer gels than cassava starch alone. There were significant (p ≤ 0.05) increases in peak viscosity (from 160.12 to 268.32RVU), final viscosity (from 140.41 to 211.08RVU) and pasting temperature (from 71.00 to 72.32 °C ) of cassava starch due to addition of soy protein concentrate. These results suggest that the addition of soy protein concentrate to cassava starch affected the studied functional properties of cassava starch as evidenced by changes such as reduced syneresis, and solubility that are desirable when considering this biopolymer as an edible biofilm.

References

Adebowale AA, Sanni LO, Awonorin SO (2005) Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Sci Technol Int 11:373–382

1. CrossRefGoogle Scholar
2. Alibhai Z, Mondor M, Christine Moresoli C, Lamarche F (2006) Production of soy protein concentrates/isolates: traditional and membrane technologies. Desalination 191:351–358CrossRefGoogle Scholar
3. Anaekwe EN (2011) Investment opportunity in Nigeria: Soybean export in Nigeria; the Opportunities. http://farriconsultingng.blogspot.com (Accessed 12th March, 2011)
4. Anon (2006) Cassava master plan: a strategic action for the development of the Nigeria cassava Industry. http://www.eucord.org (accessed 26th June 2011)
5. AOAC (1995) ‘Official methods of Analysis’. Association of official analytical chemist. 16th edition, Washington DCGoogle Scholar
6. Betancur-Ancona DA, Chel-Guerrero LA, Camelo-Matos RI, Dávila-Ortiz G (2001) Physicochemical and functional characterization of baby lima bean (Phaseolus lunatus) starch. Starch 53:219–226CrossRefGoogle Scholar
7. Blennow A, Bay-Smidt AM, Bauer R (2001) Amylopecin aggregation as a function of starch phosphate content studied by size exclusion chromatography and on-line refractive index and light scattering. Int J Biol Macromol 28:409–420CrossRefGoogle Scholar
8. Coffman CW, Garcia VV (1977) Functional properties and amino acid content of protein isolate from mung bean flour. J Food Technol 12:473–484CrossRefGoogle Scholar
9. De La Guerivier JF (1976) Principles of the extrusion cooking process application to starch foods. Bul des Anc Ele de Ecol Fran De Meu 276:305Google Scholar
10. Goel PK, Singhal RS, Kulkarni PR (1999) Studies on interaction of corn starch with casein and casein hydrolysates. Food Chem 64:383–389CrossRefGoogle Scholar
11. Hodge JC, Osman EM (1976) Carbohydrates. In: Fennema RO (ed) Principles of food science. Part 1. Food chemistry. Marcel Dekker, New York, pp 97–200Google Scholar
12. Huerta-Abrego A, Segura-Campos M, Chel-Guerrero N, Betancur-Ancona D (2010) Functional properties of starch with lima bean proteins. Food Technol Biotechnol 48:36–41Google Scholar
13. Ihekoronye AL, Ngoddy PO (1985) Integrated food science and technology for the tropics. Macmillian, London, pp 252–253Google Scholar
14. IITA (1990) Cassava in Tropical Africa. A reference manual. IITA, Ibadan. 15–16Google Scholar
15. Jong L (2006) Effect of soy protein concentrate in elastomer composites. Composites 37:438–446CrossRefGoogle Scholar
16. Li JY, Yeh AI, Fan KL (2007) Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating. J Food Eng 78:1240–1247CrossRefGoogle Scholar
17. Li W, Shu C, Yan S, Shen Q (2010) Characteristics of sixteen mung bean cultivars and their protein isolates. Int J Food Sci Technol 45:1205–1211CrossRefGoogle Scholar
18. Loos PJ, Hood LF, Graham HD (1981) Isolation and characterization of starch from Bread fruit. Cereal Chem 58:282–286Google Scholar
19. Nasri N, El Tinay NA (2007) Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate. Food Chem 103:582–589CrossRefGoogle Scholar
20. Nigerian Institute of Food Science and Technology (NIFST) (2010) Stakeholders symposium on “cassava inclusion policy in Nigeria : experience, challenges and the way forward” organized by Cassva value addition—NIFST in collaboration with FMAN at Nicon Luxury Hotel, Abuja, Nigeria on 30th November, 2010Google Scholar
21. Novelo-Cen L, Betancur-Ancona D (2005) Chemical and functional properties of Phaseolus lunatus and Manihot esculenta starch blend. Starch 57:431–441CrossRefGoogle Scholar
22. Nwokocha LM, Aviara NA, Senan C, Williams PA (2009) A comparative study of some properties of cassava and cocoyam starches. Carbohydr Polym 76:362–367CrossRefGoogle Scholar
23. Phan TD, Debeaufort F, Voilley A, Luu D (2009) Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. J Food Eng 90:548–558CrossRefGoogle Scholar
24. Ribotta PD, Colombo A, León AE, Añón MC (2007) Effects of soy protein on physical and rheological properties of wheat starch. Starch 59:614–623CrossRefGoogle Scholar
25. Sathe SK, Salunkhe DK (1981) Functional properties of Great Northern bean (Phaseolus vulgaris). J Food Sci 46:71–75CrossRefGoogle Scholar
26. Standard Organization of Nigeria (SON) (2007). Nigerian Industrial standard for cassava starch. pp 1–8Google Scholar
27. Steel RDG, Torrie JH (1980) Principles and procedures of statistics: a biometrics approach, 2nd edn. McGraw Hill, New York, p 623Google Scholar
28. Williams FD, Kuzina FD, Hlynka I (1970) A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47:411–420Google Scholar
29. Zaidul ISM, Yamauchi H, Kim SJ, Hashimoto N, Noda T (2007) RVA study of mixtures of wheat flour and potato starches with different phosphorus content. Food Chem 102:1105–1111CrossRefGoogle Scholar
30. Zhang Q, Ismail N, Cheng LH (2010) Flow behaviour and temperature stability of chicken muscle proteins—modified waxy corn starch blends. Int Fd Res J 17:137–145.Google Scholar

For further details log on website :
https://link.springer.com/article/10.1007%2Fs13197-011-0451-8