Physicochemical, proximate and phytochemical evaluation of starch from Eleusine coracana L. (finger millet)

Objective: This study was carried out to analyze the physicochemical, proximate and phytochemical properties of starch extracted from finger millet (Eleusine coracana) in order to ascertain its properties and adjudge its suitability for use in various industries.Methods: The extracted starch was subjected to physicochemical characterization, proximate analysis and phytochemical screening.Results: Physicochemical characterization of the starch revealed that it had gelatinization temperature of 69 OC, foam and emulsion capacities of 4 and 46% respectively, pH of 6.05, water holding capacity of 67.5 ml, bulk and tapped densities of 0.625 g/cm3 and 0.667 g/cm3 respectively, browning temperature of 232.4 ? 248.2 OC and charring temperature of 281.2 ? 291.7 OC. The starch percentage solubility at 90°C was 10.7 with a swelling power of 12.33. Eleusine coracana starch was discovered to be made up of 6.97% amylose and 93.03% amylopectin. Phytochemical screening of the starch showed the presence of saponins, carbohydrates, terpenoids, resins and triterpenoids. Proximate analysis of the starch showed ash content of 0.48%, moisture content of 8.45%, crude lipid content of 12.84%, crude protein content of 2.97% and carbohydrate content of 75.26%.Conclusions: The various results from the characterization of the starch from Eleusine coracana showed that it is a potential source of industrial starch as its properties compare favourably with those of starch being used in the industries.