Physicochemical properties of cissus gum powder extracted with the aid of edible starches

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 59; no. 4; pp. 161 - 168
• Main Authors: Iwe, M.O, Obaje, P.O, Akpapunam, M.A
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 2004
• Subjects: Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; emulsifying properties; extraction; Food engineering; Food industries; Food Technology; functional properties; Fundamental and applied biological sciences. Psychology; Gels; General aspects; gums; Hydrogen-Ion Concentration; Plant Gums; Plant Roots - chemistry; Plant Stems - chemistry; Polysaccharides - analysis; Polysaccharides - chemistry; proximate composition; roots; Starch - analysis; Starch - chemistry; Starch - pharmacology; Starch and starchy product industries; stems; Water; Monocotyledones; Incorporation; Extract; Convolvulaceae; Powder; Stem; Plant part; Gramineae; Sweet potato; Dicotyledones; Quality; Angiospermae; Tuber; Euphorbiaceae; Carbohydrate; Extraction; Ipomoea batatas; Gum; Zea mays; Root; Starch; Manihot esculenta; Edible starches; Cissus gum powder; Cereal; Spermatophyta; Polysaccharide; Physicochemical properties; Cassava
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-004-0046-x

Gum powder was extracted from the stem and root of the cissus (Cissus populnea Guill and perr Ampelidacae) plant using water. Extraction was facilitated by the incorporation of 25-50% edible starches of sweet cassava, sweet potato, and maize. Dry samples were milled and sieved through a 250-microm sieve. Proximate and physicochemical properties of the gum samples were determined using standard methods. Results of the proximate analyses showed that protein and ash contents of the root gum were appreciably higher than those of the stem gum. Values of the crude fiber and ether extract of the root gum were lower than those of the stem gum. Inclusion of edible starches in the extraction process appreciably lowered proximate values. Results of the physicochemical properties showed that cissus gum samples did not form true gel but a "putty-like" mass. Addition of starches at various levels did not alter the characteristic putty-like nature of the gum. The gum samples had a remarkably low oil absorption capacity. Cissus gum samples had appreciably higher emulsion capacity and stability than the samples containing starch. The pH of the cissus gum powder and those of the starch-containing samples lie in the low-acid range (5.69-6.49). Cissus gum samples were highly hygroscopic; however, the addition of starch lowered the hygroscopicity. Incorporation of 25% starch into cissus mucilage enhanced extraction of the gum without adverse alteration of the physicochemical properties.