Physicochemical Comparison Of Some Starch Blends-Cocoyam And Wheat Starches Versus Pigeon Pea And Rice Starches

Cocoyam starch (CYS), wheat starch (WS), pigeon pea starch (PPS) and rice starch (RS) were blended in different proportions (70CYS/30WS, 50CYS/50WS, 30CYS/70WS) (CYS/WS) and (70PPS/30RS, 50PPS/50RS, 30PPS/70RS) (PPS/RS) and their physicochemical properties were evaluated and compared. The apparent amylose contents of the CYS/WS blends ranged from 30.99% (50CYS/50WS) to 44.00% (30CYS/70WS) compared with 33.14% (30PPS/70WS) to 42.63% (50PPS/50RS) of the PPS/RS blends. The dispersibility and pH of the CYS/WS blends was additive compared to the non-additive nature of these parameters in the PPS/RS blends of their individual components. The swelling power and water solubility index of the PPS/RS blends were restricted compared to the CYS/WS blends where these parameters were higher than their component starches. The pasting viscosities were non-additive, but the peak time and pasting temperature were additive for both blends (CYS/WS and PPS/RS) of their individual components. The under-utilized 100CYS and 100PPS could be more important industrially by substituting part of it into the more expensive 100WS and 100 (RS). Blending of starches from different botanical sources improves their properties.