Chemical modification of grain starch: Proximate and physiochemical analyses
Muyideen O. Bamidele, Sarah O. Oni, Ishaku S. AlHassan and Tobiloba M. Olatunbosun
In this study, starches were extracted from selected grains such as rice, wheat, beans and corn. Starches from the grains were extracted using cold extraction and modified using acetate and hydrochloric acid. The physical, chemical and nutritive values of the modified and unmodified starches were carried out. The percentage yield of starches from wheat, beans, rice and corn were 30.5, 30.0, 15.0 and 10.5 (%), respectively. The water and oil absorption capacities of the unmodified starches were 63.65 & 18.00 % (wheat), 65.00 & 15.35 % (rice), 67.15 & 19.55 % (corn) and 62.25 & 19.55 % (beans). The acid modified starches had the following water and oil absorption capacities 67.30 & 29.65 % (wheat), 69.65 & 20.90 % (rice), 69.10 & 28.75 % (corn) and 67.15& 19.80 % (beans). Acetate modified starches had the following water & oil absorption capacities 65.70 & 16.35 % (wheat), 68.75& 23.90 % (rice), 65.90 & 34.50 % (corn) and 67.30 & 19.80 % (beans). The high-water absorption capacity of the acid modified rice starch shows that it can withstand higher temperature than unmodified rice starch, which is an advantage for its use in cooking. The high oil absorption capacity of the acetate modified corn starches can earn it a place in the cosmetic industries. From this finding, it shows that acid and acetate modified starches would be a better composition of talcum powder.