keywords: Cross-linking, Gelatinization, Phosphorylation, Physicochemical, Pasting properties
Starch isolated from banana (Musa acuminata) and plantains species (Musa paradisiaca and Musa balbisiana) were phosphorylated with sodium tripolyphosphate (STPP) and cross-linked with phosphorous oxychloride (POCl3). Functional and physicochemical properties of native and modified starches were investigated. Moisture content of the banana (M. acuminata) decreases following modification while that of plantains increases. The ash and fat content reduced after modification but crude protein content increased in cross-linked Musa paradisiaca starch. Swelling power and solubility increased as temperature increases and more pronounced in phosphorylated starches with highest water absorption. Pasting temperature increases except in phosphorylation plantain starches while breakdown viscosity decreases. Modified starches gels better than native with decrease in their bulk densities. Formation of modified starches was evident in the changes observed in their FTIR absorption. The study showed that modified starches can find application in noodles (cross-linked starches), soups and sauces (phosphorylated starches).