University Julius Nyerere Of Kankan

Kankan, Guinea

University Julius Nyerere Of Kankan

Kankan, Guinea
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Sankhon A.,Jiangnan University | Sankhon A.,University Julius Nyerere Of Kankan | Yao W.-R.,Jiangnan University | Amadou I.,Jiangnan University | And 3 more authors.
Tropical Journal of Pharmaceutical Research | Year: 2013

Purpose: This investigation was carried out to determine the impact of Parkia biglobosa starch modification on the fractions, namely rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Methods: Aqueous solution of sodium hypochlorite and potassium hydroxide was used to extract starch prior to modification by pyrodextrinization, cross-linking and heat-moisture treatment. Solubility, swelling power, x-ray diffraction, scanning electron microscopy (SEM) and thermal properties of the native and modified starches were also studied. Results: Pyrodextrinization (PD), cross-linking (CL), and heat-moisture treatment (HMT) reduced the swelling power to 6.73, 4.17 and 5.57 g/g, respectively but increased solubility by 59.0, 41, 41.5 and 39.5 %, respectively, and tended to decrease gelatinization enthalpy (ΔH). Starch yield was 25.7 % on a whole seed basis. RS content significantly (p < 0.05) increased to 46.3, 49.2 and 45.3 %, respectively following PD, CL and HMT. X-ray diffraction resulrs indicate the presence of V-type crystallinity in the modified parkia starch while SEM showed PD and CL starch structures were more compact and dense than HMT starch which was irregularly-shaped formed. Conclusion: Native parkia starch modified by pyrodextrinization, cross-linking and heat-moisture treatment showed appreciably higher thermal stability which makes it suitable for incorporation in foods that are subject to high temperature processing and high shear. © Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, 300001 Nigeria. All rights reserved.


Sankhon A.,Jiangnan University | Sankhon A.,University Julius Nyerere Of Kankan | Amadou I.,Jiangnan University | Yao W.,Jiangnan University | And 3 more authors.
Journal of Agricultural Science and Technology | Year: 2014

Parkia biglobosa starch was subjected to different heat-moisture treatment (HMT) at different moisture contents (15, 20, 25, and 30%) at 110°C for 16 hours. The content of resistant starch (RS) was the lowest (33.38%) in the untreated native Parkia and increased in the samples with HMT-15 (37.79%), HMT-30 (39.64%), HMT-25 (46.63%), and HMT-20 (50.14%), showing significant increase (P < 0.05) in RS following the HMT. There was a reduction in the swelling power and pasting properties of HMT starches, but the solubility of the HMT starches was higher than that of untreated native starch. Differential scanning calorimetry and the changes in the X-ray diffraction (XRD) patterns confirmed the effect of HMT on Parkia starch. Therefore, replacing native Parkia with heat-moisture treated Parkia starch leads to the development of new products from RSrich powder with high RS levels and functional properties.


Sankhon A.,Jiangnan University | Sankhon A.,University Julius Nyerere Of Kankan | Yao W.-R.,Jiangnan University | Amadou I.,Jiangnan University | And 3 more authors.
American Journal of Food Technology | Year: 2012

This study describes the isolation, digestibility and effect of process conditions on the Parkia biglobosa (African locust bean) starch digestibility. Parkia starch fractions are: Total Starch (TS), Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch (RS). The results indicate that processing conditions can be changed to effectively control the relative content of SDS and RS in Parkia starch products. Amylose is the molecular basis of RS while amylopectin is the main constituent of SDS and plays a key role in the structure and digestibility of SDS. This methodology may enable process modifications to influence the functional digestibility properties of prep ared Parkia starch products. © 2012 Academic Journals Inc.

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