THE EFFECTS OF DECORTICATION AND METHOD OF EXTRACTION ON THE PHYSICALAND CHEMICAL-PROPERTIES OF STARCH FROM MUNGBEAN (VIGNA-RADIATA (L) WILCZEC)

Three starch extraction methods differing in steeping medium (water or 0.1N NaOH) and in the times of steeping (4 or 18 h), grinding (2 or 3 min), and settling (3 or 4-6 h) were examined using whole and decorti cated mungbeans. Yield and recovery, chemical composition (starch, pro tein, fat, ash, amylose, and phosphorus), and physical properties (col or, swelling power, solubility, and Brabender viscosity pattern) were determined. Significantly higher (p less-than-or-equal-to 0. 05) yield , efficiency of extraction, and color lightness values were obtained w hen water was used as the steeping medium with either whole or decorti cated seeds. Significantly higher (p less-than-or-equal-to 0.05) value s for these variables and significantly lower (p less-than-or-equal-to 0. 05) chroma were obtained when decorticated seeds were used. All st arch preparations contained only minor amounts of protein, fat, ash, a nd phosphorus, had high amylose contents (25,8-27.0%), and demonstrate d restricted type of swelling. The Brabender viscosity patterns of the starch pastes were all similar, giving no pasting peak during heating to 95C.