Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches

In this work, modification methods are used to ascertain the nutritional composition and functional characteristics of the cassava (rhizome), bananas (fruits), and corn (grains) starches. The physical modification by autoclaving-cooling cycle method results in higher starch yield than chemical modification using acid hydrolysis approach. Native starches are recorded with higher proximate chemical compositions than modified starches, including moisture, acidity, ash, protein, fat, and amylopectin concentrations. However, the modified starches had higher levels of crude fiber, pH, and amylose content. Native cassava starch (87.49 ± 0.76) and native corn starch (74.98 ± 0.51) were found to have higher values (L*) in the colour measurement. It was shown that the native starch required a lower gelatinization temperature (ºC) and shorter gelatinization times (min) than the modified starches from cassava, bananas, and corn. In comparison to modified starches (4.00 ± 0.03, 2.90 ± 0.09, and 14.10 ± 0.38%), the solubility of cassava, banana, and corn native starches was found to be 14.60 ± 0.12, 11.60 ± 0.46, and 22.64 ± 0.22%. Similarly, native starches have a stronger swelling power than modified starches. The solubility index (%) and swelling power (g/g) on the native and modified starches of cassava, banana, and corn were calculated, and the effects of temperature (60–90ºC), dry heat (50–200ºC), and moist heat (25–100ºC) treatment methods were explored. The association between the functional characteristics of starches from cassava, bananas, and corn and their modification processes and temperature variations is revealed by the study. The outcomes will offer the information needed to use these modified starches as functional food ingredients.