Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology.

This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.

Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review.

Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application.