Effect of pH parameter on succinylated white acha (Digitaria exilis) starch

Authors

  • Boluwatife Samuel Olubusoye Olabisi Onabanjo University, Ago iwoye, Ogun state, Nigeria.
  • Oluwatobi M. Alabi Department of Chemistry, University of Lagos, Akoka, Lagos state, Nigeria.
  • Adedamola A. Erin Department of Chemical Sciences, Olabisi Onabanjo University, Ago iwoye, Nigeria.
  • Seyi B. Adekoya Department of Chemistry, University of Ibadan Ibadan, Oyo state, Nigeria
  • Temitayo O. Oluwadara Department of Chemistry, University of Ibadan Ibadan, Oyo state, Nigeria.
  • Taiwo B. Ogunmade Department of Chemical Sciences, Olabisi Onabanjo University, Ago iwoye, Nigeria.

Keywords:

Acha, Digitaria exilis, Succinylated Acha, Starch, Moisture Content.

Abstract

Acha (Digitaria exilis) starch was extracted, succinylated using succinic anhydride (9 g/100 g) and the degree of substitution determined. The moisture content differences were determined between native and succinylated white acha starch. The degree of substitution (DS) property increased appreciably as the pH of the reaction increases. Maximum DS of 0.36 was observed at pH 10. The moisture content for NAS (Native Acha Starch) and SAS (Succinylated Acha Starch) determined were 19.32% and 13.60% respectively. The FTIR spectrum revealed new band in the succinylated starch at 1552.20cm-1, which is attributed to the carboxyl functional group vibration. Succinylated White Acha starch, therefore holds great promise as a good and cheaper replacement for gums in food applications.

Author Biography

Boluwatife Samuel Olubusoye, Olabisi Onabanjo University, Ago iwoye, Ogun state, Nigeria.

Department of Chemical Sciences, Olabisi Onabanjo University, Ago iwoye, Nigeria.

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Published

2021-09-27

Issue

Vol. 6 No. 2 (2021)

Section

Articles

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