Comparative Analysis of Some Physicochemical Properties of Starch from Acha (Digitaria exilis and Digitaria iburua) and Corn (Zea mays) obtained in Gwagwalada -Abuja, Nigeria

Abstract

Starches from acha species (Digitaria exilis and Digitaria iburua) and that of corn (Zea mays) were extracted and some physicochemical  properties such as moisture content, amylose and amylopectin content, water absorption capacity, bulk density, and cooking properties  were carried out on the starches. The starch paste was characterized using Rapid visco analyzer. The results showed that both starches  from these cereals are of normal, non-waxy type of cereal based on their amylose content and they also exhibited a two stage pattern of  swelling and solubility properties similar to other non-waxy cereal starches. Starches from Digitaria species and that of corn possessed  high water absorption capacity but that of digitaria did not swelled as much as corn starch. The corn starch exhibited a higher peak  viscosity and a high breakdown in the viscosity in comparison to that of acha. Starches from acha and corn show relatively similar  properties suitable for use in food industry, pharmaceutical, consumption and other purposes.