Comparative Studies of Starches from Breadfruit (Artocarpus Altilis) and Maize (Zea Mays)

Abstract

The work is on comparative studies of starches from Breadfruit (Artocarpus altilis) and corn (Zea mays). Fine, fresh, Unripe but matured breadfruit and fresh corn used for this study were processed to extract starch using standard procedure. The starches produced from both were separately subjected to proximate, functional, pasting properties and organoleptic analysis. Results from the chemical analysis showed crude protein 1.25 % and 0.56 % for corn starch and breadfruit starch, moisture content 10.45 % and 10.83 % for corn starch and breadfruit starch, ash content 1.18 % and 1.85 % for corn starch and breadfruit starch, Fat content 0.65 and 0.48 % for corn starch and breadfruit starch and the starch yield 28.40 % and 16.26 % for corn starch and breadfruit starch. The result of pasting analysis revealed that when the starches were heated in an aqueous environment both undergo changes known as gelatinization and pasting. Both samples may be appropriate for products with high gel strength and elasticity requirements. The result of functional properties revealed that there was significant difference in the parameters analyzed. Therefore, breadfruit starch compared favourably well with corn starch and thus can be used in so many areas where corn starch are acceptable.