Abstract: Kersting’s groundnut starch was isolated, chemically modified by oxidation using Sodium hypochlorite, NaOCl and subsequently characterized. The physicochemical properties of the oxidized starch were attributed to its granular size and shape and molecular structure. Oxidation occurred mainly in the amorphous region and oxidation level in terms of carbonyl group content which was largely dependent on the degree of crystallinity and the degree of polymerization. It was shown that the swelling power and solubility of the oxidized starch increased with increasing temperature. Water and oil absorption capacities revealed that hydrophilic tendency was greater than hydrophobic potentials. Gelation increased with increase in concentration of the oxidized starch and least gelation concentration was 6%. Comparing native and oxidized values, highest pasting temperature was obtained for native starch and highest peak viscosity value for oxidized starch (Pv) during heating, highest value of breakdown (Pv – Tv) was also recorded for oxidized starch. Gel clarity value for oxidized starch was 9.08% transmittance.
Keywords: Kersting’s groundnut, starch, physiochemical properties, oxidation, hypochlorite
Title: PREPARATION AND PHYSIOCHEMICAL CHARACTERIZATION OF OXIDIZED KERSTING’S GROUNDNUT STARCH (Kerstingiellageocarpa)
Author: Peter A. Jegede, Abiodun F. Akinsola
International Journal of Mathematics and Physical Sciences Research
ISSN 2348-5736 (Online)
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