Isolation and Characterization of starch from Parkia biglobosa (jacq.)Benth. (Fabaceae_Mimosoideae) (African locust bean)

ABSTRACT

The isolation and characterization of starch from Parkia biglobosa Oacq.)Benth. (African locust bean), was investigated. The starch was extracted by a pre- isolation bleaching using KOH (5%) and sodium hypochlorite (3 .5% ); followed by steeping, wet milling and centrifugation. The starch obtained was dried in an oven at 60°C. The thermal properties were obtained by Differential Scanning Calorimetry (DSC). The work showed that Parkia starch has a pH of 5.6,density (true) 2.3lg/ml, amylose· /amylopectin ratio, 23 :77 (% ). ash value 3%, and pasting temperature of 95.0S°C. The investigation also showed that moisture content 6%, fat 28%, · ~ protein content 28.44% and water absorption capacity 114%. The photomicrograph shows characteristic rhomboidal granules, with a mean particle size of 24.0µm.The Rapid Visco Analysis (RV A) parkia starch shows a very low peak viscosity of -2.67 RVU compared with that of com starch 259.33 RVU. The results of the physicochemical and functional analysis show that Parkia starch can be used as a stabilizer in baking powders and as an emulsifier in food industry.