Bambarra groundnut starch was fractionated into amylose and amylopectin
fractions, and chemical modifications, through oxidation and
acetylation, was applied to the amylose fraction. Percentage yield of
amylose and amylopectin were 75% and 11% respectively. Proximate
analysis revealed that percentage protein, ash, crude fibre and crude
fat were below 1%. Swelling capacity and solubility of all the samples
increased with increasing temperature. Water and oil absorption
capacity revealed that hydrophobic tendency was greater than
hydrophilic potentials. Gel forming capacity increased with increase in
concentration of the samples and least gelation concentration was
minimal in amylopectin fraction. Initial pasting temperature of native
amylose reduced from 70°C to 60°C and 65°C follows
oxidation and acetylation, respectively. Among the samples, highest
pasting temperature was recorded in native amylopectin and values for
peak viscosity during heating (Pv), hot paste viscosity at 95°C
(Hv), viscosity after 30 min holding at 95°C (Hv30), cold paste
viscosity (Cv), set back (SB) and breakdown (BD) were maximal in native
amylose
