Studies on functional and nutritive properties of starch isolated from muruchi

Aguzue O. C., Akanji F. T., Ta

Abstract

Muruchi starch from young shoot of Borrasus aethiopum was isolated and its proximate composition, mineral composition, physicochemical properties and morphology were determined. The yield of the starch was 32.46% on a whole flour basis. Chemical composition of the starch; protein 0.31%, fat 0.64% and ash 0.33% suggests good purification during isolation. Sodium 240ug/g showed highest value and Manganese with 0.25ug/g lowest to the minerals analysed. Gelatinization temperature were 65oC-75oC. The starch exhibited high water binding capacity, solubility and swelling power which were all dependent on temperature.