Partial characterization of starch properties in different subtypes of Kivuvu bananas in Uganda

Abstract

Kivuvu bananas (Musa ABB) are an important cooking banana cultivar in Uganda, valued for their high starch content, culinary versatility and nutritional benefits. This study evaluated starch characteristics of three unripe Kivuvu subtypes Green, Silver (Whitish), and Red focusing on starch yield, physicochemical, functional, and nutritional properties. Samples were collected from Nakasero Market and analyzed at the Crop Science Laboratory of Makerere University using standardized protocols, with statistical analyses performed in R software (v4.4.2). Significant differences were observed among the subtypes. Green Kivuvu had the highest starch yield (28.7%) and pH (5.33 ± 0.06), while Whitish recorded the highest water-binding capacity (93.30 ± 0.26%) and amylose content (6.63 ± 0.31%). Red showed lower starch yield (17.2%) and WBC (44.63 ± 0.64%). Amylopectin accounted for over 93% of starch in all subtypes. Functional properties, including swelling power and solubility, increased with temperature. At 80 °C, Silver exhibited the highest swelling power (9.0 g/g), while Green had the highest solubility (10.0%). These results suggest Whitish Kivuvu is suited for moisture-retentive applications, whereas Green Kivuvu is ideal for high-temperature processes requiring solubility and stability. Analysis of variance confirmed significant differences (p < 0.05) for all properties, underscoring distinct functional and nutritional roles. Green’s balanced amylose-amylopectin ratio and high starch yield favor industrial starch extraction, while Silver’s functional properties support food formulations requiring viscosity and moisture retention. Red’s moderate swelling and smaller granule size indicate potential in infant foods and quick-cooking products. Overall, Kivuvu bananas offer valuable starch sources with diverse industrial and nutritional applications, and targeted utilization of green and silver subtypes can enhance value addition in Uganda’s banana-based food and starch industries.