Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes

Abstract

Seeds from the African locust bean (ALB; Parkia biglobosa) are commonly used in West African diets. This study investigated the effect of microporous and native corn starches as binders on textural properties of ALB bouillon cubes, using gas chromatography–mass spectrometry (GC-MS) to ascertain volatile flavor compounds in each ALB cube sample and using texture profile analysis (TPA) to the determine textural properties of each cube. In total, 39 volatile compounds were identified, (i.e., hydrocarbons, pyrazines, aldehydes, ketones, alcohols, esters, heteroaromatic compounds, and acids). We used principal component analysis (PCA) to compare aroma profiles of different ALB bouillon cubes by separating them into two groups (F1 and F2). Variation in microporous corn starch-derived ALB bouillon cubes (ALB (MS)) was 61.57% and native corn starch (ALB (NS)) was 38.43%. Characteristics of ALB (MS) are higher concentrations of 3-Isopropylbenzaldehyde (44.85%) and 3-Nonen- 5-yne (6.3%) and slightly lower concentrations of pyrazine and tetramethyl (25.99%) compared to ALB (NS), where we found slightly higher concentrations of benzaldehyde and 4-(1-methylethyl) (15.75%) and pyrazine and tetramethyl- (43.5%). Additional characteristics of ALB (MS) are increased hardness (14751.66) compared to ALB (NS). Accordingly, ALB (MS) bouillon cubes required more strength to compress, while ALB (NS) bouillon cubes required less. Further relevant studies should be conducted to better understand the underlying mechanisms involved to improve sustainability and product acceptability to consumers.