Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

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Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour

Journal of the American Oil Chemists Society ◽

10.1007/bf02523374 ◽

1996 ◽

Vol 73 (9) ◽

pp. 1133-1136 ◽

Cited By ~ 8

Author(s):

U. E. Inyang ◽

J. O. Ekanem

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Sesamum Indicum ◽

Seed Flour

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Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

MATEC Web of Conferences ◽

10.1051/matecconf/201815601028 ◽

2018 ◽

Vol 156 ◽

pp. 01028

Author(s):

Andri Kumoro ◽

Jefri Hidayat

Keyword(s):

Functional Properties ◽

Sensory Quality ◽

Sodium Metabisulfite ◽

Gelatinization Temperature ◽

Soaking Time ◽

Seed Flour ◽

Durian Seed ◽

Carbohydrate Contents ◽

Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

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DETERMINING THE PHYSIOCHEMICAL AND PHYTOCHEMICAL PROPERTIES OF LOCAL NIGERIAN WHITE MELON SEED FLOUR

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v6.i5.2018.1437 ◽

2018 ◽

Vol 6 (5) ◽

pp. 157-166

Author(s):

Peter Anyigor Okorie

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Proximate Composition ◽

Absorption Capacity ◽

Oil Absorption ◽

Melon Seed ◽

Seed Flour ◽

Emulsion Capacity ◽

Foaming Capacity

The functional properties, proximate composition and phytochemical characteristics of a local Nigerian white melon seed flour was determine in this study. Foaming capacity, emulsion capacity, oil absorption, water absorption, and bulk density tests were conducted. The moisture, protein, fat, fibre, ash, carbohydrate, flavonoid, saponin, carotenoid and alkaloid contents of the flour were determined. The results show that the functional properties of the flour are: foaming capacity 0.03 %, emulsion capacity 60.50 %, oil absorption capacity 34.10 %, water absorption capacity 18.60 % and bulk density 1.62 g/ml. The proximate composition of the flour are: carbohydrate 58.43 %, protein 32.55 %, moisture 1.70 %, fat 29.00 %, crude fibre 6.15 % and ash 0.85 %. The flour has the following phytochemical composition: flavonoid 3.13 %, saponin 4.88 %, carotenoid 1.80 % and alkaloid 5.90 %. The analysis revealed that the flour could be used in soup making and infant food formulation. It could also be useful for prevention and cure of heart related diseases.

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Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour

Food Chemistry ◽

10.1016/j.foodchem.2016.05.016 ◽

2016 ◽

Vol 211 ◽

pp. 268-273 ◽

Cited By ~ 14

Author(s):

Ammar Al-Farga ◽

Hui Zhang ◽

Azhari Siddeeg ◽

Muhammad Shamoon ◽

Moses V.M. Chamba ◽

...

Keyword(s):

Amino Acid ◽

Functional Properties ◽

Proximate Composition ◽

Novel Food ◽

Seed Flour

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A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

Food Science and Applied Biotechnology ◽

10.30721/fsab2021.v4.i1.107 ◽

2021 ◽

Vol 4 (1) ◽

pp. 63

Author(s):

Shanooba Palamthodi ◽

Shriram Shimpi ◽

Kanchanlata Tungare

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Proximate Composition ◽

Nutritional Composition ◽

Absorption Capacity ◽

Composition Analysis ◽

Composite Flour ◽

Seed Flour ◽

Functional Value ◽

Good Taste

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p < 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p < 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p < 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

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