Effect of Hydrothermal Treatment on the Functional and Physicochemical Properties of African Yam Bean ( Sphenostylis stenocarpa ) and Cassava ( Manihot esculenta ) Starch Blend

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ABSTRACT Blending starches from different sources is essential to meet the increasing demand for natural products. The structure, physicochemical properties, and specific functional characteristics of hydrothermally treated African yam bean starch combined with cassava starch were investigated. Equal amounts of African yam bean and cassava starches were mixed and subjected to hydrothermal treatment (HTT) at 120°C with 30% moisture for 12 h. The physicochemical and functional properties of the hydrothermally treated starch mixture were evaluated using standard methods. X‐ray diffraction (XRD) analysis revealed that HTT significantly increased the relative crystallinity of the starch mixture from 31.2% in the native starch blend (NSB) to 35.8%. The crystalline pattern of the native African yam bean and cassava starch blend showed a complex A + V‐type structure, which remained unchanged after HTT. HTT caused starch granules to cluster, resulting in aggregation, surface damage, and increased particle size. The swelling power and solubility of the HTT African yam bean and cassava starch blend were significantly ( p < 0.05) lower than those of the native starch blend. The transition temperature of the HTT starch blend was notably higher compared with the NSB, while the gelatinization enthalpy decreased. HTT led to lower paste viscosity and higher pasting temperature. The HTT African yam bean and cassava starch blend can be used to enhance the texture, stability, and sensory qualities of foods such as bread and noodles.

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