Studies on some physico-chemical and engineering properties of Musa spp (ABB) starch flour

Abstract

This study investigated some physiochemical and engineering properties of Musa spp (ABB) starch flour using standard procedures with a view to providing data that will aid in process design, control and bulk handling of Musa spp (ABB) starch flour. Loose and packed bulk densities, the least gelation concentration, density ratio and porosity ranged between 0.47 to 0.70 g/mL, 0.60 to 0.95 g/mL, 8 to 16% (w/v), 74.25 to 77.26%, and 22.73 to 25.74% respectively. Similarly, the Carr index had a range of 29.11 to 35.78% and Hausner ratio ranged from 1.29 to 1.36. The amylose-amylopectin ratio content obtained range from 0.45 to 0.50. Also, the thermal properties of the samples measured using differential scanning calorimeter ranged between 79.3 and 92.8°C, 106.4 and 121.2°C, 106.2 and 122.8°C, 56.75 and 278.6 J/g, 21.4 and 94.743.5°C, 10.95 and 20.28 J/(gK), 0.50 and 0.705 W/m°C, and 0.090 and 0.094 m2/s for onset temperature, peak temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity, respectively. This study therefore provides engineering data in relation to process design, control and bulk handling with a view to extending the usage of Musa spp (ABB) starch samples in food process industries.   Key words: Musa spp (ABB), Starch, physico-chemical and engineering properties, bulk handling.