Effect Of Different Extraction Methods On The Fer Physicochemical Properties Of Starch From Green (Improved) And Brown (Local) Mungbean (Vigna-Radiata(T.) Witczek) Cultivars

ABSTRACT

 Starch from Mungbean (Vigna-radiata (L.)Wilczek), Green (Improved) and Brown (Local) was extracted using different extraction methods. The physicochemical properties, Starch yield, Starch Isolation efficiency and Total Starches of the Mungbean starches were analyzed using standard methods. The starch yield ranged from 14.90 to 28.50%, starch isolation efficiency ranged from 132 to 256%, total starch ranged from 51.15 to 57.86%. The proximate composition of the Mungbean Starch had the following ranges dry matter 91.50 to 92.70%, moisture content 7.30 to 8.50%, protein content ranged from 0.27 to 0.50%, fat content from 0.09 to 0.17%, the ash content from 0.12 to 0.20%, the carbohydrate content from 90.86 to 91.86%, energy value from 366.16 to 370.83kcal respectively. The functional properties of the mungbean starches had the following ranges bulk density 0.52 to 0.58g/cm 3 , oil absorption capacity 1.12 to 2.4lg/ml, water absorption capacity ranged from 1.0 I to 2.02g/ml, emulsion capacity from 36.50 to 63.50sec, wettability ranged from 1.55 to 3.36secs, gelation temperature from 71.56 to79.25C, swelling power ranged from 18.35 to 19.08%, gelation time range from 4.10 to 4.26secs and solubility index from 15.29 to 16.61%. The paste clarity values ranged from 17.12 to 17.42%, amylase from 29.23 to 34.20%, hydration capacity from 0.67 to 0.70g/s, hydration index from 0.71 to 0.73%, and viscosity from 761.19 to l0l2.24pas). The results indicate that Alkali extraction method gave the highest starch yield (28.50%) and Cold extraction method gave lowest starch yield (14.90%). modified Mungbean Starch can be put into various technological, industrial and food application uses.