Effect of Hydrothermal Modifications on Functional, Pasting and Structural Properties of False Banana (Ensete ventricosum) Starch

Starch extracted from ensete (Ensete ventricosum, Musaceae) also called false banana, was modified by hydrothermal methods of annealing (ANN) and heat moisture treatment (HMT) processes. The effects of treatments on functional, pasting properties, morphology and diffraction pattern of the starch were studied. Swelling power and solubility changed significantly (p < 0.05) with modification. Water absorption (89.3-152.4 %) and oil absorption (105.0-161.3 %) capacities increased significantly (p < 0.05) with ANN and HMT. Alkaline water retention decreased with ANN but increased significantly (p < 0.05) with HMT. Hydrothermal modifications led to reduction in least gelation capacity of ensete starch. In terms of the pasting properties studied, the hydrothermal modifications imparted improved gel strength, increased paste stability, reduced retrogradation tendency and slowed staling rate on ensete starch. Scanning electron micrographs depicted fairly angular and elliptical shapes with diverse sizes for the starch granules. Clustering of granules, mucilage formation, fissures and surface indentation which were gaining prominence with increasing moisture level and temperature of treatment were the hallmarks of modified samples. Native and modified ensete starches showed similar type-B diffraction pattern with maximum peak range of 19.8- 20.0(o) (2 theta). Findings of this work showed that hydrothermally modified ensete starches possess excellent value- added potentials for utilization in pharmaceuticals and food applications.