Bambara groundnut starch

Abstract

Novel starch sources with unique functionality and physicochemical properties are being sought by the industry to reduce the pressure on conventional sources of starch such as corn which are currently experiencing competing uses. Bambara groundnut is a starchy grain that can be potentially used as an alternative source of starch for various industrial applications. These new starch sources including starch isolated from Bambara are comparatively cheaper than the conventional ones and are particularly good sources of resistant starch which have enormous health benefits. This chapter presents the extraction methods, composition, structure, physicochemical properties, and modification of Bambara groundnut starch. Some comparisons with commercial starch sources for a better understanding were also discussed. The chapter also suggested future studies such as the chain length distribution of amylopectin for a better understanding of the influence this starch component (amylopectin) on the physicochemical properties of Bambara groundnut starch. The application of modified Bambara starch in model food systems are also required in the future to fully explore the potentials of the starch.