ABSTRACT

 Three extraction methods (Cold water, Hot water and Alkali extraction) were used for the extraction of starch from two cultivars of mungbean (green and local brown). Starches were further modified, using physical methods; heat-moisture treatment (HMT) and Annealing treatment (ANN). The starch yield of Hot, Cold and Alkali extraction of the two cultivars mungbean (Green and Local brown) shows 32.86%, 34.19%, 16.48% and 30.07%, 35.60%, 20.01% respectively. The impact of such hydrothermal treatments on the physicochemical properties was studied. After modification of the starch the amylose content of the Cold, Hot and Alkali extracted HMT Green mungbean ranged from 22.92 to 31.25% whereas that of annealed starches of the Cold, Hot and Alkali extraction decreased from 22.91 to 3 0.55%. The gelation temperature of the HMT Green starches ranged from 52.27°C to 60.93°C while the ANN starches ranged from 61.20°C to 78.96°C and the starch viscosity of Hot, Cold and Alkali isolation ranged from 788.44 to 956.92 pas, 725.40 to 811.89 pas and 900.13 to 1020.49 respectively. There was reduction in swelling power on both HMT and ANN starches from 15.68 to 16.68% but the solubility index of HMT starches from 19.13 to 26.03% where as it decreased in Annealed starches from 15.25-16.425 compared with those of native starch. The water absorption capacity of both HMT and ANN starches increased which ranged from 1.06 to 2.26g/ml while there are slight changes in oil absorption capacity from 1.04 to 2.41g/ml. The changes in the proximate composition of both the native and the modified starches from two cultivars of mungbean were insignificant in all