Submitted in fulfillment of the academic requirement for the degree Doctor of Philosophy (Ph.D.) in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2017. / Bambara groundnut (Vigna subterranea) is an indigenous underutilised leguminous crop to Africa. It is a good source of protein and carbohydrate including starch. Bambara groundnut is a traditional crop grown mainly for subsistence in Southern Africa. Bambara groundnut has the advantage of being drought tolerant and can thrive in hot temperatures and poor soil conditions. Therefore, it has great potential as an alternative crop to soya bean and peanuts for cultivation and utilisation. Bambara groundnut starch can potentially be used for various industrial applications. However, native starches are not suitable for most industrial applications, hence the need for modification. Bambara groundnut starch has been previously modified using physical and chemical modification methods. Natural alternatives such as the use of lipids are being sought to modify starches due to the associated risk with chemically modified starch. In this research, Bambara groundnut starch was modified with lipids to improve functional properties, utilisation and application. Specifically, the physicochemical properties of native Bambara groundnut starch obtained from five Bambara groundnut genotypes and three landraces (maroon, brown and cream) were determined. Bambara groundnut starch was modified with lipids (palmitic acid, stearic acid, oleic acid, linoleic acid and lysophosphatidylcholine) and the physicochemical properties of the modified starch were investigated. Further, the influence of high-pressure homogenization on complexation of Bambara groundnut starch with lipids was assessed in comparison with maize and potato starches. Lastly, an application of modified Bambara groundnut starch in biofilm production was also studied. Bambara groundnut landraces generally showed higher amylose contents (approx. 33%) than the genotypes (approx. 28%). Differences were observed in the crystalline patterns of these starches. Bambara groundnut genotypes exhibited the C-type-crystallinity, while the landraces showed the unusual A-type pattern. In terms of functionality, landrace starches showed better swelling than the genotypes. Subsequent studies on modification used maroon Bambara groundnut starch since the amylose content was higher than other landraces and there was a consistent supply of the grains during the period of the study. Generally, Bambara groundnut starch showed higher complexing ability with all the lipids than maize and potato reference samples. These differences in complexing ability among the starches could be due to the variation in amylose contents (Bambara groundnut starch: 31.5%, maize: 22.5% and potato: 24.6%). Fatty acids complexed better with Bambara groundnut starch than lysophosphatidylcholine, which could be due to the structural differences in comparison with the lysophosphatidylcholine molecule. The number of fatty acid in the glycerol backbone and the additional steric hindrance of the polar phosphatidic acid group in the lysophosphatidylcholine may have reduced its complexing ability. Among the fatty acids, palmitic acid complexed better than stearic and the unsaturated fatty acids, possibly due to its short chain length compared to other fatty acids. Bambara groundnut starch showed reduced peak and setback viscosities in the presence of stearic acid, linoleic acid and lysophosphatidylcholine, suggesting the formation of V-amylose complex. Bambara groundnut starch pasted with lipids displayed reduced gelling ability compared to their unmodified counterparts. XRD studies of freeze-dried paste revealed peaks at 2Ѳ = 7.4, 12.9 and 19.9o confirming the formation V-amylose complexes in Bambara groundnut starch. Modification of Bambara groundnut starch with lipids resulted in reduced digestibility. High-pressure homogenization significantly increased the complexing ability of Bambara groundnut starch with lipids. Homogenized Bambara groundnut starch-lipid complexes generally exhibited higher complex index than their unhomogenized counterparts. The higher complexing ability could be attributed to the effect of high-pressure which may have enhanced greater dispersion of lipids in the starch-water system. X-ray diffraction studies also revealed the formation of higher complexes as shown by high intensities at peaks (2Ѳ= 7.4, 12.9 and 19.9o) corresponding to V-amylose complexes. Bambara groundnut starch-lipid complexes displayed significantly higher melting temperatures (95.74-103.82oC) compared to native uncomplexed starch (77.32oC). Homogenized Bambara groundnut starch complexes were non-gelling while the unhomogenized types produced weak gels, with G′ ˃ G″ in the range of 0.1- 10 Hz. Complexation of Bambara groundnut starch with lipids using high-pressure homogenization may be employed in the production of modified starch with non-gelling properties and higher thermal stability suitable for certain industrial application, such as fat replacers in mayonnaise, frozen foods and desserts for a better mouth feel. The physicochemical and mechanical properties of biofilm prepared from Bambara groundnut starch modified with stearic acid at varying concentrations of 0, 2, 4, 6, 7 or 10% were further studied. By SEM, Bambara groundnut starch films containing stearic acid (˃ 2%) showed a progressively rough surface compared to those with 2% stearic acid and the control. The addition of 2% stearic acid to Bambara groundnut starch film reduced water vapour permeability by approximately 17%. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara groundnut starch film may be modified with 2% stearic acid for improved water vapour permeability and thermal stability with minimal effect on tensile strength. / D

Submitted in fulfilment of the academic requirement for the Degree of Masters in Food Science and Technology, Durban University of Technology, 2017. / Amadumbe (Colocasia Esculenta) commonly known as Taro is an underutilized tuber crop that produces underground corms. It is a promising tropical tuber grown in various parts of the world including South Africa, where it is regarded as a traditional food. It is a significant subsistence crop, mostly cultivated in rural areas and by small scale farmers. Amadumbe is adapted to growing in warm and moist conditions. The tubers are characterised by a high moisture content and consequently high post-harvest losses. The losses can be minimized through the utilization of various preservation techniques such as flour and starch production. Amadumbe corms may contain up to 70-80% starch. The starch granules are characterised by a small size and relatively low amylose content. The combination of high starch content, low amylose and small starch granules thus make amadumbe a potentially good candidate for nanocrystal production. In this study two amadumbe varieties were utilized to extract starch. Amadumbe starch nanocrystals (SNC) were produced using an optimized hydrolysis method. The physicochemical properties (morphology, crystallinity, thermal properties) of the resulting SNC were investigated. The SNC were then applied as fillers in three different matrices namely, amadumbe starch, potato starch and soy protein. The influence of the SNC at varying concentrations (2.5, 5 and 10%) on the physicochemical properties of bio-composite films was examined. Amadumbe starch produced a substantially high yield (25%) of SNCs. The nanocrystals appeared as aggregated as well as individual particles. The individual nanocrystals exhibited a square-like platelet morphology with sizes ranging from 50-100 nm. FTIR revealed high peak intensities corresponding to O-H stretch, C-H stretch and H2O bending vibrations for SNCs compared to their native starch counterparts. Both the native starch and SNC exhibited the A–type crystalline pattern. However, amadumbe SNCs showed a higher degree of crystallinity possibly due to the removal of the armorphous material during acid hydrolysis to produce SNCs. Amadumbe SNC showed slightly reduced melting temperatures compared to their native starches. The SNC presented similar thermal decomposition properties as compared to their native starches. In general, the inclusion of SNCs significantly decreased water vapour permeability (WVP) of composite films whilst thermal stability and tensile strength were increased. The degree of improvement in the physicochemical properties of the films varied with the type of matrix as well as the concentration of the nanocrystals. It generally seemed that the enhancement of the physicochemical properties of starch matrices occurred at a lower SNC concentration in comparison to that of soy protein films. Amadumbe SNC can indeed potentially be used as a filler to improve the properties of biodegradable starch and protein films / M

Doctor of Philosophy / Department of Grain Science & Industry: Food Science Institute / Sajid Alavi / One of the worst pollution menaces of modern times is plastic packaging, because of its poor degradability. Packaging materials based on starch utilize the benefits of natural polymerization, abundant availability of raw material, and fast biodegradability. However, the highly hydrophilic nature and poor mechanical properties of starch based films limit their application. This problem was sought to be overcome by forming a nanocomposite of starch and layered silicate clay. This study utilizes melt extrusion processing to synthesize starch-clay nanocomposites for biodegradable packaging films and investigate the effects of chemical compatibility of starch, plasticizer and nanoclay and melt extrusion conditions on the structure and properties of composite films. In the first part of the study, the influence of clay type, clay content, starch source and amylose content was investigated. Starch-montmorillonite (MMT) hybrids showed an intercalated nanostructure due to the compatibility of the two components and led to cast film with higher tensile strength and better water vapor barrier properties as compared to starch-organically modified montmorillonite (I30E) hybrids, as well as native starch only. With increase in clay content (0-21 wt%), significantly higher (15-92%) tensile strength (TS) and lower (22-67%) water vapor permeability (WVP) were obtained. The results indicated that nanocomposite technology could be applied to improve the properties of starch-based packaging films. The barrier and mechanical properties of nanocomposite films did not vary significantly with different starch sources (corn, wheat and potato starch), whereas films from regular corn starch showed better properties than either high amylopectin or high amylose-based nanocomposite films. The second part of the study investigated the effects of glycerol content (0-20 wt%) and three plasticizers (glycerol, urea, formamide) on the structure and properties of the starch-clay nanocomposite films. With decreasing glycerol content, the extent of clay exfoliation increased. Films with 5% glycerol exhibited the lowest WVP, and the highest TS and glass transition temperature (Tg). The use of urea and formamide improved the dispersion of clay platelets. Compared to glycerol and urea, formamide has an intermediate hydrogen bond forming ability with starch. However, at the same level of plasticizer (15 wt%), formamide plasticized nanocomposite films exhibited the lowest WVP, highest TS and Tg. Results indicated that a balance of interactions between starch, clay surface modifications and plasticizers might control the formation of nanocomposite structure, and in turn affect the performance of the nanocomposite films. The last part of the study investigated the effects of extrusion conditions (screw configuration, barrel temperature profile, screw speed and barrel moisture content) on the structure and properties of the starch-clay nanocomposite films. Increasing the shear intensity significantly improved the exfoliation and dispersion of clay platelets. The combination of lowest barrel moisture content (20%) and high shear screw configuration exhibited almost complete clay exfoliation and the lowest WVP and highest TS of all treatments. Increasing the barrel temperature also improved clay exfoliation and performance of films. The results suggested that, when polymer and clay are chemically compatible, optimization of process conditions (shear intensity, temperature etc.) can enable significant improvement in clay exfoliation and dispersion and the performance of nanocomposite films.

Master of Science / Department of Grain Science and Industry / Rebecca A. Regan / Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain gluten and has potential in the gluten-free market. A blend of non-wheat flour, starch and hydrocolloid typically provide the structure of gluten-free products. Most research on sorghum bread uses a yeast leavened process, HPMC gum, rice flour and corn, potato, or tapioca starch. Little is known about the functionality or interactions of different starches and hydrocolloids in sorghum batter. The objectives of this study were to examine starch-hydrocolloid interaction in chemically leavened gluten free sorghum bread; to evaluate the effects of different ingredients on gluten free bread quality made with sorghum flour: starch (tapioca starch, rice flour and potato starch): hydrocolloid (HPMC, locust bean gum and xanthan) and to develop a chemically leavened gluten free sorghum bread method. Bread was baked as pup loaves. Volume index was measured using the AACCI Method 10-91.01 template, crumb grain was evaluated using the C-Cell Imaging System and texture was determined with the TA.XT Plus Texture Analyzer. The base formula was commercial sorghum flour, water, starch, hydrocolloid, sugar, salt, shortening and double acting baking powder. Sorghum flour: starch (tapioca starch, rice flour and potato starch) ratios of 70:30, 80:20 and 90:10 were tested. Loaves containing all levels of rice flour had the same volume index (~165) as 100% sorghum flour (168) while all levels of tapioca starch and potato starch produced significantly smaller loaves (~150). The ratio of 90% sorghum flour and 10% starch (tapioca starch, rice flour and potato starch) was selected. The type and level of hydrocolloid significantly impacted loaf volume, grain and texture. Starch-hydrocolloid combinations which produced the best loaves were tapioca starch + 3% HPMC, rice flour + 3% xanthan and potato starch + 4% xanthan. Following initial optimization experiment, egg ingredients, fat, baking powder and water were added and evaluated individually to develop an optimized formulation. In general, addition of egg ingredients, shortening and oil did not improve the overall quality of sorghum based bread and were not added to the formula. However, emulsified shortening was effective. The best level of emulsified shortening was determined to be 3% for the breads with sorghum flour: tapioca starch or sorghum flour: potato starch and 5% for bread made with sorghum flour: rice flour. The best baking powder (SALP and MCP) levels were 5, 8 and 5% for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread and sorghum flour: potato starch bread, respectively. Optimum levels of water for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread, and sorghum flour: potato starch bread were 120, 110 and 120%, respectively. This research showed that different starch sources have different interactions with other ingredients in chemically leavened sorghum based gluten free bread.

Endosperm mobilization studies in cereal seeds are typically based on the view that α-amylase synthesis in the aleurone tissue is controlled by gibberellins from the germinating embryo. However, α-amylase is often produced by de-embryonated endosperm segments in the absence of added gibberellins. Two specific systems exhibiting this phenomenon were examined; 1) the ability of amino acids to promote α-amylase production in de-embryonated wild oat segments and, 2) autonomous starch hydrolysis (in the absense of exogenous GA₃ or amino acids) in de-embryonated barley endosperm halves. Specific technical problems were addressed prior to the onset of these studies. Captan (66 μM) controlled fungal contamination in the incubation medium without inhibiting GA₃-induced sugar release, which occurs following seed sterilization in hypochlorite and ethanol. The Nelson-Somogyi reducing sugar assay was not suitable for quantifying sugar levels in incubation solutions containing amino acids as cysteine, cystine, serine, tryptophan and tyrosine interfered with the assay. Absorbance (540 nm) increased as concentrations increased from 0.1 to 1 mM; simultaneous additions of amino acids with glucose resulted in absorbance values higher than glucose alone. MnCl₂ (0.5 mM) inhibited absorbance in the presence of glucose and the amino acids serine, cystine, and tryptophan. The ability of individual amino acids to promote α-amylase production in wild oat endosperm halves is yet unclear. Although certain amino acids were shown to enhance enzyme production, the level was often quite different between replicated experiments. However, incubation of endosperm halves in a mixture of 18 amino acids consistently promoted α-amylase synthesis; enzyme production was further enhanced if a level of GA₃ (10⁻⁹ M), which was too low to promote α-amylase synthesis alone, was included within the amino acid mixture. Autonomous endosperm mobilization (AEM) was variable in different barley cultivars. High sugar release correlated well with α-amylase production; the levels were similar among individual cultivars harvested in two different seasons. The onset of AEM was delayed, as the majority of sugar was released in the second day of incubation. AEM was greatly reduced by inhibitors of RNA (6-methyl purine) and protein (cycloheximide) synthesis suggesting that AEM was a result of the de novo synthesis of α-amylase. Incubation conditions greatly affected AEM. Although AEM was high at acidic pH (4.6-5.6), it was greatly reduced at basic pH (7.6-8.6). AEM increased as the temperature was raised to 28°C. Low levels of Ca²⁺ (0.25-0.5 mM) enhanced AEM whereas higher amounts (0.5-1 mM) were inhibitory. Incubation of wild oat endosperm halves in solutions of pre-emergence herbicides affected GA₃-induced sugar release to varying extents when applied at field application levels. Only triallate (22% reduction) and trifluralin (21% reduction) prevented sugar release (only - 5 at 3x10⁻⁵ M); no inhibition was seen following incubation in EPTC (5xl0⁻⁵, 5xl0⁻⁶ M), metribuzin (5xl0⁻⁶, 1x10⁻⁶M) and oryzalin (3xl0⁻⁵, 3x10⁻⁶M). However, the higher concentrations of each herbicide effectively inhibited the development of wild oat seedlings. / Land and Food Systems, Faculty of / Graduate

Orientador : Delia Rodriguez-Amaya / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-16T08:18:25Z (GMT). No. of bitstreams: 1 Germani_Rogerio_M.pdf: 4342457 bytes, checksum: 35993ff5bee62181f78aa56ab4bb766d (MD5) Previous issue date: 1981 / Resumo: A retrogradação de géis concentrados (amido-água) de 3 tipos de amido (extraídos de 3 variedades de milho: Normal, Amilose Extender e Waxy) e a influência de 3 tipos de açúcares (saca-rose, maltose e glicose) e 4 tipos de triglicerídeos (TCM, Láurico, Babaçu e Gordura) foram investigados através da medida do módulo de elasticidade. A teoria de Avrami para a cristalização de polímeros foi utilizada para estudar a cinética de retrogradação. A cristalização dos géis, em todos os casos estudados, ocorreu através de uma nucleação instantânea seguida de um crescimento unidimensional. Dos 3 amidos estudados, o amido Waxy foi o que apresentou os menores valores de velocidade de retrogradação, enquanto que os lípides a diminuiram, sendo estes efeitos proporcionais à concentração. A atuação dos açúcares parece relacionada com o tamanho da molécula e/ou número de hidroxilas do açúcar. Dentre os lipides, o TCM foi o mais efetivo em retardar a retrogradação. Estudos com géis de farinha de milho Normal, indicaram comportamento semelhante aos dos géis de amido com respeito ao efeito de açúcares e lípides na retrogradação. Além disso, a velocidade de retrogradação destes géis foi aumentada pela adição de amido Amilose Extender e diminuída pelo amido Waxy. A influência dos mesmos açúcares e lípides em sistemas diluídos de amido Normal-água, foi também estudada através do visco-amilógrafo Brabender. Os açúcares retardaram tanto a fase de gelatinização como a de resfriamento. Entretanto, os lípides não alteraram a fase de gelatinização, mas modificaram a curva de resfriamento / Abstract: The retrogradation of: concentrated gels (starch-water) of 3 types of starch (extracted from 3 varieties of corn: Normal, Amylose Extender and Waxy) and the influence of 3 types of sugar (sucrose, maltose and glicose) and 4 types of triglycerides (TCM, Lauric, Babassu and Shortening) were investigated through the determination of the elastic modulus. Avrami's theory for polymer cristallization was utilized to study the kinetics of retrogradation.The cristallization of the gels, in alI cases studied, occurred through instantaneous nucleation followed by rod-like growth of crystals. Of the 3 starches studied, the Waxy starch presented the lowest values for the rate of retrogradation. The velocity of retrogradation was increased by the sugars and lowered by the lipids, such effects being proportional to the concentration. The action of the sugars appeared to be related to the size of the molecule and/or the number of hydroxyl groups of the sugar. Among the lipids, TCM was the most effective in retarding retrogradation. Studies with gels of Normal corn flour indicated a behavior similar to that of the starch gels with respect to the effect of sugars and lipids on retrogr A influência dos mesmos açúcares e lípides em sistemas diluídos de amido Normal-água, foi também estudada através do visco-amilógrafo Brabender. Os açúcares retardaram tanto a fase de gelatinização como a de resfriamento. Entretanto, os lípides não alteraram a fase de gelatinização mas modificaram a curva de resfriamento.adation. Moreover, the rate of retrogradation of these gels was increased by the addition of Normal and Amylose Extender starches and diminished by Waxy starch. The influence of the same sugars and lipids in dilute Normal starch-water systems was aIs o studied with a Brabender Amylograph. The sugars retarded the gelatinization as well as the cooling phase. On the other hand, the lipids did not affect the gelatinization but modified the cooling-curve / Mestrado / Mestre em Tecnologia de Alimentos

Orientador: Rondinelli Donizetti Herculano / Resumo: Durante o processamento industrial das batatas fritas há a produção de uma grande quantidade de amido residual proveniente da lavagem da matéria prima. Os biopolímeros, tipo amido, têm sido propostos para formulação de materiais biodegradáveis. A aplicação do amido na produção de bioplástico se baseia nas propriedades químicas, físicas e funcionais para formar géis e filmes. O objetivo desse estudo foi desenvolver bioplásticos elaborados a partir de amido residual, utilizando diferentes proporções de amido residual e glicerol combinado com alginato e com ácido acético; caracterizar os materiais obtidos quanto à composição e características das ligações formadas, contaminação microbiológica, propriedades mecânicas e características de barreira; e aplicar o bioplástico, utilizando o método de imersão, em frutos de mamão (Carica papaya), avaliando qualitativamente os resultados obtidos. Os resultados apresentados expressam que as soluções filmogênicas produzidas a partir de amido são viáveis para a obtenção de filmes, sendo possível fabricar bioplásticos com as duas composições propostas. As análises de viabilidade microbiológicas e as análises de cromatografia gasosa apontaram que os bioplásticos, em ambas composições, se tornam microbiologicamente estáveis e ausentes de solventes controlados, como o toluol. No FTIR observou-se que ligações de hidrogênio foram formadas em ambas as amostras e essas ligações de hidrogênio conferiram as amostras diferentes características mecânica... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: During industrial processing of potato, a large amount of residual starch is produced from the washing of the raw material. Starch-like biopolymers have been proposed for formulation of biodegradable materials. The application of starch in bioplastic production is based on chemical, physical and functional properties to form gels and films. The aim of this study was to develop bioplastics made from residual starch using different proportions of residual starch and glycerol combined with alginate and acetic acid; characterize the materials obtained for the composition and characteristics of the formed bonds, microbiological stability, mechanical properties and barrier characteristics; and to apply the bioplastic, using the immersion method, in papaya fruits (Carica papaya), qualitatively evaluating the obtained results. The presented results express that the filmogenic solutions produced from starch are viable to obtain films, being possible to manufacture bioplastics with the two proposed compositions. Microbiological viability analyzes and gas chromatography analyzes indicated that bioplastics in both compositions become microbiologically stable and absent from controlled solvents such as toluol. In the FTIR it was observed that hydrogen bonds were formed in both samples and these hydrogen bonds gave the samples different mechanical characteristics. The higher the starch: glycerol ratio, the greater the elongation of the sample in the stress versus strain test, and the more ... (Complete abstract click electronic access below) / Mestre

Interactions between non-starch polysaccharide (NSP) level, dietary lipid type, exogenous carbohydrase enzymes and irradiation were investigated. Ten treatment diets were fed to broilers in a performance and digestibility trial. Eight of the diets contained high levels of NSP, achieved by a high barley inclusion of 55% of the diet. Four of the treatments made use of non-irradiated barley, whereas the barley included in the other four diets was irradiated. By adding either 10% soya oil or yellow grease (fat) as the lipid source, sub groups were created which differed in fatty acid profile. Lastly, these treatments were further subdivided by supplementing one of the two diets from each subgroup with a commercially available combination of exogenous carbohydrase enzymes consisting of cellulases, xylanases and â - glucanases (Roxazyme G at 150 g/ton). The two control diets were based on maize (low NSP diets) with either soy oil or yellow grease. The high NSP diets had significantly lower (P<0.05) apparent metabolisable energy (AME) and lipid digestibility values than the low NSP diets. Lipid digestibility and AME values were also significantly lower (P<0.05) for diets containing yellow grease compared to soya oil. The birds that received yellow grease performed worse in terms of growth, feed intake and feed conversion ratio (FCR) than the oil-containing diets. These trends were evident throughout all treatments, although not always significant. The addition of carbohydrase to diets based on barley improved the dietary lipid digestibility and AME values. Significant improvements (P<0.05) in bird performance were noted for the barley diets with the yellow grease. Pre-irradiation of barley significantly increased (P<0.05) the AME value of diets, and improved lipid digestibility of the fat-containing treatment. The simultaneous combination of carbohydrase supplementation and barley irradiation proved to have an additive positive effect on feed quality and bird performance. For all treatments this combination improved the barley based diets to such an extent that it performed equally or significantly better (P<0.05) than its maize based counterpart. The irradiated barley-yellow grease based diets showed a more pronounced benefit with the addition of carbohydrase enzymes to the feed (P<0.05). / Dissertation (MSc(Agric))--University of Pretoria, 2008. / Animal and Wildlife Sciences / unrestricted

Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1972. / "June 1972." Vita. / Includes bibliographical references (leaves 55-56). / The functional properties (ease of cooking, thickening power, paste stability, etc.) of banana starch have been deduced by comparison of the cooking and cooling curves (obtained on the Brabender Amylograph) of banana, corn, tapioca, waxy maize and cross-bonded waxy maize starches. Banana starch has functional properties generally similar to cross-bonded waxy maize, except that banana starch pastes tend to cook more slowly and are much less resistant to breakdown under acid conditions. The -three banana starch samples examined were mixtures of small and large grains, plus some agglomerates. One sample was fractionated by a simple, air classification method. The smaller grains (25% of total by weight; 22 + 7 microns in the greatest dimension) and the larger grains 50%; 39 + 10 microns in the greatest dimension) had functional properties almost identical to that of the whole starch. The agglomerates (15%; clumps and fragments of wide size variation) had similar functional properties, but with reduced thickening power. About 10% of the starch was lost during classification. Banana "flour" (dried and finely ground, green banana pulp) contained 70%.starch and had functional properties remarkably similar to the isolated banana starch. This "flour" could possibly be substituted for isolated starch at considerable savings. Potential food uses for banana starch and banana "flour" are discussed, as well as the possible molecular basis for the unique properties of the banana starch. / by Eunice Marks Carson. / M.S.

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