Functional Properties of Oxidised African Breadfruit (Treculia

africana) Kernel Starch

ODERINDE, ABDULAZEEZ ADEWALE

H/ST/97/485

SUPERVISOR: DR O. O. OJO

SLT DEPARTMENT, FPI, OGUN STATE.

 PRESENTATION OUTLINE

 INTRODUCTION
 Background to the Study
 Statement of the Problem
 Justification of the Study
 Aim of the Study
 Objectives of the Study
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  MATERIALS AND METHODS
 Sample Collection and Treatment
 Procedures
 CONCLUSION
 SELECTED REFERENCES

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 INTRODUCTION

 Background to study
 Starch abundance and versatility.

STARCH USE

FOOD NON-FOOD

Canning Frozen Foods Textile Paper

Confectionary Dairy products Cosmetics/Pharm Adhesives

06/08/2023 Fig 1. Starch use 4

  Statement of the problem
 Limitations in native form

 Over-dependence on conventional sources

 Justification
 Overcoming native starch limitations by modification

 Breaking new grounds to augment existing ones

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 Temperature
Pressure
PHYSICAL Shear
Irradiation
Mechanical attrition

STARCH Bond cleavage

MODIFICATION CHEMICAL
Functional group conversion
Chain bridging

Amylose/amylopectin variation
BIOTECH Phosphorus content
Enzymatic activities

06/08/2023 Fig 2. Starch Modification Techniques (Xie et al., 2005) 6

 A

C
B

Fig 3. Starch oxidation reaction (Xie et al., 2005)

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 African Breadfruit African Breadfruit Kernels

Source: http://www.inaturlist.org/taxa/133947-Treculia-africana
(a) (b)
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Plate 1. (a) African breadfruit and (b) African breadfruit seeds
UNCONVENTIONAL STARCH SOURCE

 African Breadfruit (Treculia Africana) Kernel

 Tropical plant of Western and Eastern regions of Nigeria

 High carbohydrate (73%) (Osabor et al., 2009)

 Limited use of kernel (Akubor et al., 2000)

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 AIM OF STUDY

The aim of this work is to isolate starch from a lesser-known

source and enhance its properties through modifications.

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 OBJECTIVES
The objectives of this work are to:

i. extract starch from Treculia africana seed kernels;

ii. modify the isolated starches by oxidation; and

iii. determine the functional properties of native and modified starches.

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 MATERIALS AND METHODS

 Sample Collection

 Isolation and Purification of Starch (Adebowale & Lawal, 2002)

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 Fig. 3
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 FUNCTIONAL PROPERTIES

 Swelling power (Lawal, 2004)

 Oil and water absorption capacities (Ogunsanwo, 2008)

 Pasting properties (AOAC, 1995)

 Gelation properties (Lawal, 2004)

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 STATISTICAL ANALYSIS

Analyses will be done in triplicate.

Means and standard deviations will be calculated

Analysis of variance will be performed and

LSD will be used to separate mean

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 Selected References
Adebowale, K. O., & Lawal, O. S. (2002). Effect of annealing and heat moisture
conditioning on the physicochemical characteristics of Bambarra groundnut
(Voandzeia subterranea). Starch, 46(5), 311–316.

Lawal, O. S. (2004). Composition, physicochemical properties and retrogradation

characteristics of native , oxidised , acetylated and acid-thinned new cocoyam
(Xanthosoma sagittifolium) starch. Food Chemistry, 87, 205–218.

Ogunsanwo, B. M. (2008). Effect of Hydroxypropylation on the Properties of White Yam

(Dioscorea rotundata) Starch, 28, 340–348.

Okunlola, A., & Odeku, O. A. (2009). Compressional characteristics and tableting

properties of starches obtained from four dioscorea species. Farmacia, 57, 756–770.

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 THANK YOU FOR
LISTENING

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