Effect Of Modification On The Functional And Rheological Properties Of Tigernut Starch

ABSTRACT

 The effect of modification of tigernut starch using 1% Hcl and 1ml glucoamylase were evaluated. The result of the proximate analysis shows that crude protein was not detected in the acid and enzyme treated starches. But the native tigernut starch had crude protein content of e' 1.92%. Similarly crude fat could not be detected in the modified starches but the native tigernut starch had crude fat mean value of 0.57%. There were significant differences in the ash and carbohydrate contents of the samples. The ash content value means were in the range of 1.15 to 2.19% while the native starch sample had the lowest carbohydrate content of 86.30%. The 1% He! treated samples had the highest bulk density value of 0.72 g/ml while the native starch had least bulk density mean value of 0.68g/ml. There is no significant difference (p>0.05) oil absorption capacity, fo&ming capacity, solubiliy in v ater also there is no significant difference on the least gelation property of the starch samples while the gelatinization.