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ISSN: 2375-3935

American Journal of Food Science and Nutrition

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Potentials of Under-Utilized Blighia sapida Seed as a Source of Starch for Industrial Utilization

American Journal of Food Science and Nutrition
Vol.2 , No. 6, Publication Date: Dec. 1, 2015, Page: 108-112

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Authors

[1]	Abiodun O. A., Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.
[2]	Adepeju A. B., Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji Arakeji, Osun State, Nigeria.
[3]	Dauda A. O., Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.
[4]	Adebisi T. T., Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

Abstract

Blighia sapida fruit is cultivated for the arils which are used as meat substitute in soups while the seed is discarded and underutilized due to its anti-nutritional contents. The use of the seed is limited due to dearth of information on the properties but the seed had the potentials to be used in food and non-food industries. This study determines the potentials of under-utilized Blighia sapida seed starch for industrial use. Starch was extracted from the seeds using standard methods. Properties (granule size, shape of starch, pasting and swelling power) of the starch were determined. Shapes of the starch granules were oval, dome-shaped with smooth surfaces. Total dry matter of peeled Blighia sapida seed was 32.94% while the starch yield was 14.31% (43.44% of dry matter). Gelatinization point temperature and amylose contents were 71.50°C and 41.47% respectively. Percent transmittance values (0.53-0.70%) decreased with increase in storage periods. The starch exhibited higher peak (501.25 RVU) and final viscosities (725.08 RVU). Properties of Blighia sapida seed starch showed the tendency to be useful in food and non-food industries.

Keywords

Blighia sapida, Dry matter, Granules Size, Seed, Starch, Yield

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