Investigation of the Emulsifying Properties of Bambara Groundnut Flour and Starch

Authors: Ebunoluwa G. Gabriel, Victoria A. Jideani, Daniel I. O. Ikhu-Omoregbe

Abstract:

The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.

Keywords: Bambara groundnut, coalescence, creaming, emulsification, emulsion, emulsion stability.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1088930

References:

[1] M. Nakauma, T. Funami, S. Noda, S. Ishihara, S. Al-Assaf, K. Nishinari, and G.O. Philips, “Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers: effects of concentration, pH and salts on the emulsifying properties,” Food Hydrocolloids, vol. 22, pp. 1254-1267, 2008.
[2] B. Wang, D. Li, L.D. Wang, and N. Özkan, “Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions,” Journal of Food Engineering, vol. 96, pp. 555-561, 2010.
[3] C. Huck-Iriart, M.S. Álvarez-Cerimedo, R.G. Candal, and M.L. Herrera, “Structures and stability of lipid emulsions formulated with sodium caseinate,” Current Opinion in Colloid & Interface Science, vol. 16, pp. 412-420, 2011.
[4] S.M. Mpotokwane, E. Gaditlhatlhelwe, A. Sebaka, and V.A. Jideani, “Physical properties of bambara groundnuts from Botswana,” Journal of Food Engineering, vol. 89, pp. 93-98, 2008.
[5] V.E. Doku (1996), “Problems and prospects for the improvement of bambara groundnut” In: Proceedings of the International Bambara Groundnut Symposium, University of Nottingham, UK, pp. 19-27, 1996.
[6] J.O. Amarteifio, G. Sawula, and M.R.D. Gibbons, “Comparison of four landraces of bambara groundnuts,” Tropical Science, vol. 37, pp. 143-145, 1997.
[7] Food and Agricultural Organization, “Amino Acid Content of Foods and Biological Data on Proteins,” Nutritional Studies No. 24. Rome: FAO, 1997.
[8] M.O. Aremu, O. Olaofe, and T.E. Akintayo, “A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours,” Pakistan Journal of Nutrition, vol. 5, pp. 34-38, 2006.
[9] G.N. Elemo, B.O. Elemo, O.O. Oladunmoye, O.L. Erukainure, “Comprehensive investigation into the nutritional composition of dehulled and defatted African locust bean seed (Parkiabiglobosa),” African Journal of Plant Science, vol. 5, pp. 291-295, 2011.
[10] V.B. Patravale, and S.D. Mandawgade, “Novel cosmetic delivery systems: an application update,” International Journal Cosmetics Science, vol. 30, pp. 19-33, 2008.
[11] T. I. Mbata, M. J. Ikenebomeh, and J. C. Alaneme, “Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with Bambara groundnut (Vigna subteranean L),” African Journal of Food Science and Biotechnology, vol. 3, pp. 165-171, 2009.
[12] R. Chanamai, and D. J. McClements, “Creaming stability of flocculated monodisperse oil-in-water emulsions,” Journal of Colloid and Interface Science, vol. 225, pp. 214-218, 2000.
[13] R. Chanamai, and D. J. McClements, “Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration,” Colloids and Surfaces a-Physicochemical and Engineering Aspects, vol. 172, pp. 79–86, 2000.
[14] O. Mengual, G. Meunier, I. Cayre, K. Puech, and P. Snabre, “Characterisation of instability of concentrated dispersions by a new optical analyzer: the Turbiscan MA 1000. Colloids” Surf. A: Physicochemical Engineering Aspects, vol. 152, pp. 111-123, 1999.
[15] D. J. McClements, “Critical review of techniques and methodologies for characterization of emulsion stability,” Critical Reviews in Food Science and Nutrition, vol. 47, pp. 611-649, 2007.
[16] K. O. Adebowale, T. A. Afolabi, and O. S. Lawal, “Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour, Food Chemistry, vol. 78, pp. 305–311, 2002.
[17] E. I. Taha, A. M. Samy, A. A. Kassem, and M. A. Khan, “Response surface methodology for the development of self-nanoemulsified drug delivery system (SNEDDS) of all-trans-retinol acetate,” Pharmaceutical Development and Technology, vol. 10, pp. 363-370, 2005.
[18] C. G. Cho, and K. Lee, “Preparation of starch-g-polystyrene copolymer by emulsion polymerization,” Carbohydrate Polymers, vol. 48, pp. 125-130, 2002.
[19] T. N. Hunter, J. Peakall, and S. R. Biggs, “Ultrasonic velocimetry for the in situ characterisation of particulate settling and sedimentation,” Minerals Engineering, vol. 24, pp. 416-423, 2011.
[20] R. Holm, I. H. M. Jensen, and J. Sonnergaard, “Optimization of self-microemulsifying drug delivery systems (SMEDDS) using a D-optimal design and the desirability function,” Drug Development and Industrial Pharmacy, vol. 32, pp. 1025-1032, 2006.
[21] P. Sirivongpaisal, “Structure and functional properties of starch and flour from bambarra groundnut. Songklanakarin Journal Science Technolology, vol. 30, pp. 51-56, 2008.
[22] A. R. S. M. Eltayeb, O. A. Ali, A. A. Abou-Arab, F. M. Abu-Salem, “Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean),” African Journal of Food Science, vol. 5, pp. 82-90, 2001.
[23] K. G. Zinoviadou, E. Scholten, T. Moschakis, andC. G. Biliaders, “Properties of emulsions stabilized by sodium caseinate-chitosan complexes. International Dairy Journal vol. 1, Issue 8, 2012.
[24] O. S. Lawal, K. O. Adebowale, and Y. A. Adebowale, “Functional properties of native and chemically modified protein concentrate from bambara groundnut,” Food Research International, vol. 40, pp 1003-1011, 2007.
[25] G. T. Meng, and C. Y. Ma, “Thermal gelation of globulin from Phaseolusangularis (red bean),” Food Research International vol. 35, pp. 377-385, 2002.
[26] C. W. Chiu, U.S. Patent No. 4,977,252. Washington, DC: U.S. Patent and Trademark Office, 1990.
[27] C. W. Chiu, U.S. Patent No. 5,185,176. Washington, DC: U.S. Patent and Trademark Office, 1993.