Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation

Starches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization, oxidation and acetylation. Native and modified starches were evaluated for chemical, functional and pasting properties. Total starch (TS) and amylose (AM) were higher for native and modified banana starches (TS: 48.78–69.39%; AM: 21.91–42.07%) than for plantain starches (TS: 35.30–63.90%; AM: 13.87–38.79%). Pre-gelatinization significantly (p < 0.05) increased the water absorption capacity of banana and plantain starches by 18.94 and 72.87% respectively and the oil absorption capacity by 51.20 and 4.10% respectively. Modification significantly (p < 0.05) increased the emulsion ability of plantain starch by 66.89% (pre-gelatinization), 64.24% (oxidation) and 11.85% (acetylation). Modification significantly (p < 0.05) reduced the peak, trough, final and setback viscosities of banana and plantain starches but increased the breakdown viscosity of banana starches.