Physico-chemical properties and functional characteristics of Jack beans (Canavalia ensiformis) starch

Abstract

Starch was isolated from Jackbeans (Canavalia ensiformis) and physico-chemical properties of native starch were determined. Moisture, ash, lipid, protein contents showed 11.3, 0.19,6.41% respectively while swelling and solubility profile showed two-stage swelling pattern with  similar relaxation pattern between 60-700C. The result of amylose and amylopectin content showed 20.2% and 79.8% and browning and charring temperatures 295 and 3210C respectively. Pasting property reduced with an increase in concentration from 0.150 g/100 ml to 2.500 g/100 ml with higher paste clarity at 2.500 g/100 g when compared with cassava starch. Fourier transform infrared spectroscopy study showed that JBS has definitive peaks around 2923,1637, and 1460 cm-1 characteristics of starch granules while photomicrographs  at different magnifications revealed uniform oval shape with  an average size of 10-20 µm. Finally, X-ray diffractograms pattern gave stronger diffraction peaks around 15, 17, 18 and 23°.