Microwave Glycation of Bambara Protein-Rice Starch Composites

Authors

  • M. Alhassan
  • G. O. Sampson Department of Hospitality and Tourism Education, University of Education, Winneba, College of Technology Education, Kumasi-Ghana
  • A. K. K. Quashie

Keywords:

composite, functionality, glycation, response surface methodology

Abstract

Glycation of food proteins has a great potential of improving the functionality of food systems which can lead to increased utilization of food as well as contribute to the elimination of food insecurity in developing countries. The objective of this paper was to evaluate the glycation potential of Bambara protein-rice starch composite using a microwave oven. The glycation of Bambara protein-rice starch composites was achieved by microwave heat treatment at varying composite ratios and microwave times. Conditions for glycation were optimized using the mixture composite design of Response Surface Methodology. The maximum glycation for the Bambara protein-rice starch composite was 8.99 (μg/10mg). The optimum conditions were found to be 0.6g protein, 0.4g rice starch and 6.0min of microwave heating time. Bambara proteins can be used in food industries especially in the formation of glycated food proteins to improve the functionalities of locally manufactured food systems with unique food functionalities.

 

 

Author Biography

G. O. Sampson, Department of Hospitality and Tourism Education, University of Education, Winneba, College of Technology Education, Kumasi-Ghana

A lecturer in the Department Department of Hospitality and Tourism Education

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Published

2015-10-25

How to Cite

Alhassan, M., Sampson, G. O., & Quashie, A. K. K. (2015). Microwave Glycation of Bambara Protein-Rice Starch Composites. Asian Journal of Agriculture and Food Sciences, 3(5). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/3019

Issue

Vol. 3 No. 5 (2015): October 2015

Section

Articles

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