Browsing by Author "Zawawi, Norhasnida"

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    Optimizing extrusion for maximum resistant starch: unlocking the potential of banana flour
    (Elsevier, 2025-06-30) Kembabazi, Stellamaris; Mutambuk, Martin; Zawawi, Norhasnida; Mugampoza, Ediriisa; Shukri, Radhiah; Muranga, Florence Isabirye
    Banana starch, particularly rich in resistant starch type 2 (RS2), is known for its physiological benefits, but it lacks thermal stability compared to resistant starch type 3 (RS3). This study explored the use of twin-screw extrusion to modify native starch into the more thermally stable RS3 in banana flour derived from East African Highland cooking bananas. Using a central composite design, four variables; banana cultivar, feed moisture, barrel temperature, and screw speed were optimized. The highest RS content (38 %) was achieved under the following conditions: cultivar Enyeru, 18 % feed moisture, 90 °C barrel temperature, and 300 rpm screw speed. Post-cooking evaluation of the optimized extrudate showed significant RS retention and improved thermal stability. The increased RS positively impacted the functional properties: solubility, swelling power, water absorption capacity, and oil absorption capacity. Extrusion further improved the banana flour attributes with better paste stability against shear and heat, as well as reduced bulk density and tannin. These findings highlight the potential of extrusion technology to enhance the RS3 content in banana flour, offering new opportunities for functional food applications.
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    Physicochemical drivers of resistant starch and comparative suitability of East African highland cooking banana cultivars (Musa acuminate, AAA) for food industry applications
    (Cogent Food & Agriculture, 2026-06-26) Kembabazi, Stellamaris; Muranga, Florence; Mutambuka, Martin; Mugampoza, Ediriisa; Zawawi, Norhasnida
    East African Highland Cooking Bananas (EAHCB), constituting 70% of Uganda’s banana production, represent an abundant and sustainable starch source for the food industry. However, their low amylose content (13–14%) contradicts the high resistant starch (RS) content (57–68%). This study evaluates four cultivars Mpologoma, Bukumu, Mbwazirume, and Enyeru for physicochemical and structural properties, and in vitro digestibility with respect to industrial suitability. Starch yields varied (10–20%), with Bukumu highest and Mpologoma lowest, influenced by pulp moisture and A-genome prevalence. Granule sizes ranged 12.9–21.8 μm, exhibiting B-type crystallinity. Despite low amylose, Enyeru showed highest RS (68%), low rapidly digestible starch, and optimal pasting temperatures (75–83 °C), revealing crystalline structure, amylopectin chain length distribution, and granule morphology as primary digestibility influencers. These properties position EAHCB starches as potential thickeners, low-GI functional ingredients, and RS sources matching modified corn/cassava starches. Enyeru emerges as the best cultivar for functional food applications like food for diabetic patients. These findings call for targeted breeding for enhanced RS/crystallinity and in vivo validation.