Colorimeter determination of starch damaged in flour in Juba, South Sudan
Paper Details
Colorimeter determination of starch damaged in flour in Juba, South Sudan
Abstract
The colorimetric determination of damaged starch in flour is a widely used method for assessing the quality and functionality of flour. Damaged starch refers to starch molecules that have undergone physical or chemical changes, resulting in a loss of their original structure and properties. The objective of the study was to assess the quality of flour by determining the extent of starch damaged for both processed and milled flour. The study was conducted in Chemistry Laboratory at University of Juba, Juba, South Sudan. Samples were collected from Munuki market. analyzed using Farrand Colorimeter Determination method. The results showed that the processed flour had 42% damaged starch and milled flour had 26.5% damaged starch which indicated that processed flour had higher damaged starch while the milled flour had lower damaged starch. The colorimetric determination of starch damaged in flour using a colorimeter in this study was a reliable and efficient method for assessing the quality of flour. By measuring the absorbance of a starch-iodine complex at a specific wavelength, this technique allowed for the quantification of starch damage in the flour samples.
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