Browsing by Author "Moyo, Mambo"

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    Quinoa and Amaranth flours and solvent-free extracted starches: Proximate composition, technological and functional properties
    (Horizon research publishing corporation, 2025) Muchekeza, Jane Tafadzwa; Nantanga, Komeine Kotokeni Mekondjo; Moyo, Mambo; Itenge-Amushendje, Theopoline Omagano
    Amaranth and quinoa are low-input, climatesmart crops that are highly nutritious and increasingly in demand. Their flours are utilized in various baking products and other applications, such as sauces. However, solvent-free extracted starches from these crops have not been compared to their flours in diverse products, including meat products. This study examined parameters contributing to functionality in products for waterextracted starch from amaranth and quinoa, comparing it to their flours. Analyses included proximate components, technological properties, and functional properties of the flours and starches. Results indicated significant differences in the proximate content of quinoa, amaranth flours, starches, and corn starch (p<0.05). The protein content of hydro-extracted starches was higher compared to alkali-extracted starches from other studies. Corn starch, used as a control, showed no significant difference (p>0.05) in the porosity of all flours and starches. Porosity is crucial for fried meat products as it enhances oil uptake. In this study, it was desirably lower than 50% in all starches and flours. The water absorption index was within the recommended range for optimal functionality of flours and starches (2-3.5g/g). Swelling power was higher in extracted starches compared to their flours, which is advantageous for cooked products. The study indicates that quinoa and amaranth starch can serve as substitutes for corn starch in food products, as they exhibit similar properties to the more expensive corn starch. They exhibited better wettability and dispersibility properties. These parameters contribute to products like sausages, enhancing juiciness and texture, which are desirable traits for consumers. Additionally, the emulsion capacity of starches did not significantly differ between flours and starches. Therefore, quinoa and amaranth flours and starches can be used in emulsion products as fat replacements. The properties of waterextracted starches analyzed in this study demonstrate their potential for use in other industries, such as pharmaceuticals, textiles, and packaging materials