Effect of Traditional Process Methods on the Physicochemical and Functional Properties of a Traditional Food Salt (Nikkih) Obtained from Waste Biomass Peels of Musa paradisiaca and Musa acuminate

In Cameroon, agrofood waste biomass such as peels of Musa paradisiaca and Musa acuminate is being valorized using various traditional processing methods to produce a traditional functional food salt, potash, locally called nikkih. Nikkih has been reported to have varying physicochemical and functional properties, which negatively affect the quality and stability of food prepared using it. This work aims at evaluating the effect of traditional process methods on the physicochemical and functional properties of nikkih produced from these peels in view of the optimization of the process. The peels were preprocessed using two methods: boiling at 90oC before drying and direct drying of raw samples. All samples were dried and combusted to ash at varying temperatures of 250oC, 300o C, and 350oC and times of 30 min, 60 min, and 90 min. The ash obtained was dissolved in varied volumes of water, filtered to obtain the nikkih. Yellow achu soup was prepared through the dry gum method using water and read palm oil, with nikkih as emulsifier. The physicochemical and functional properties of nikkih on yellow achu soup were evaluated using standard methods. The ash yield ranged from 10.62 ± 0.12% to 7.10 ± 0.05%, with the raw samples combusted at 3000C and 2500C having the highest and lowest values respectively. The pH of nikkih ranged from 10.95 ± 0 to 12.01 ± 0.056 while potash content ranged from 32.45 ± 0.905% to 72.29 ± 1.31%, with the highest and lowest values obtained from the raw sample combusted at 2500C and the boiled samples combusted at 3500C respectively. Alkaline content ranged from 61.7 ± 0.141% to 52.8 ± 0.141%, with boiled M. acuminate combusted at 3500C having the highest value and the lowest from raw M. paradisiaca combusted at 2500C. The foaming capacity and foam stability ranged from 6.9 ± 0.01% to 16.07 ± 2.51% and from 3.20 ± 0.07% to 11.205 ± 2.39% for M. acuminate and M. paradisiaca respectively. The emulsification index ranged from 85.62 ± 0.09% to 86.67 ± 1.141% after 24 hrs and from 26.0 ± 0.94% to 27.02 ± 2.390% after 48 hrs, with the highest value from the raw M. acuminate combusted at 350oC and the lowest from that combusted at 3000C. The potash source, pretreatment method, combustion conditions, and dilution factors all had an effect on the physicochemical and functional properties of nikkih.

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Effect of Incorporation of Potash from Ficus carica Fruit Peel Waste into Potash (Nikkih) from Plantain Peel Waste as Emulsifiers on the Physico-Chemical, Functional Properties, and Acceptability of Yellow Achu Soup

Asian Journal of Chemical Sciences ◽

10.9734/ajocs/2021/v10i319091 ◽

2021 ◽

pp. 1-10

Author(s):

Pride Ndasi Ngwasiri ◽

Beng Ikongefuze Ekuh ◽

Noumo Thierry Ngangmou ◽

Dobgima John Fonmboh ◽

Buhnyuy Ngong Christian ◽

...

Keyword(s):

Functional Properties ◽

Palm Oil ◽

Crude Extract ◽

Foam Stability ◽

Ficus Carica ◽

Emulsifying Activity ◽

Fruit Peel ◽

Mixture Ratio ◽

Emulsification Index ◽

Foaming Capacity

Yellow Achu soup used to eat achu is an emulsion composed primarily of red palm oil and water stabilized by potash as an emulsifier, is regarded as one of the prestigious traditional foods in Cameroon. However, the yellow achu soup faces a problem of stability due to the inability of the potash from plantain peel alone, commonly called Nikkih, to emulsify and stabilize it. This study was therefore aimed at investigating the effect of incorporation of potash from Ficus carica fruit peel to potash from plantain peel, Nikkih, on the emulsification, emulsion stability, and acceptability of yellow achu soup. To this effect, ashes obtained from plantain peels and Ficus carica fruit peel were extracted with water to get their respective crude extracts, potash, with concentrations of 0.07g/ml or 1g/15ml. A mixture experimental design was used to mix different proportions of the plantain peels to Ficus carica fruit peel potash to get 7 samples of the emulsifier, ranging from 100:0, 80:20, 70:30, 60:40, 50:50, 30:70 0:100 denoted as IKM, KIM, MKI, IMK, MIK, KMI, and KKI respectively. The yellow achu soup obtained thereafter was prepared by mixing thoroughly 20ml of partially bleached palm oil, 10ml of emulsifier solution, and 70ml of water at 800C. The pH, emulsification index, foaming capacity, and foam stability of the resulting soup were analyzed followed by an evaluation of its acceptability. The pH of the mixture varied from 11.75 to 11.01, with a pH of 11.53 obtained for the plantain peel crude extract, IMK, and the lowest pH of 11.01 ± 0.01 obtained from the Ficus carica fruit peel ash extract, KKI. The highest alkalinity of 11.75 ± 0.02 for the mixture was obtained at a mixture ratio of 60:40 for sample IMK. The pH of the resulting yellow achu soup decreased as the incorporation ratio increased, with the highest pH of 11.49 using only the plantain crude extract, IKM, to the lowest pH of 10.58 using only the Ficus carica fruit peel ash extract, KKI. The foaming capacity of the yellow achu soup varied from 10.76 ± 2.78% representing the highest for sample IMK while the lowest value was 5.36 ± 0.18% using sample KIM. The foam stability varied from 11.89 ± 2.34% for sample IMK to 4.67 ± 0.79% for sample KIM. Sample MIK displayed the highest emulsifying activity with a value of 65.15±0.30% and 58.79±8.70% after 24 hrs and 48hrs respectively, while KIM had the lowest emulsifying activity of 34.21±0.54% after 24 hours and 34.17±0.23 after 48hours. Out of the ten panelists involved in the sensory evaluation, 50% generally accepted sample MIK, 20% accepted IMK and KMI while 10% preferred MKI. The incorporation of the Ficus carica fruit peel potash to Nikkih serves as a good strategy to improve on the functional properties and acceptability of yellow achu soup.

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Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽

10.26656/fr.2017.5(4).610 ◽

2021 ◽

Vol 5 (4) ◽

pp. 145-152

Author(s):

M. Hasmadi ◽

M. Merlynda ◽

A.H. Mansoor ◽

I. Salwa ◽

M.K. Zainol ◽

...

Keyword(s):

Sweet Potato ◽

Functional Properties ◽

Ipomoea Batatas ◽

Absorption Capacity ◽

Oil Absorption ◽

Potato Flour ◽

Foaming Capacity ◽

Sweet Potato Flour ◽

Physicochemical And Functional Properties ◽

Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

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Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

Food Science and Technology International ◽

10.1177/1082013210381433 ◽

2011 ◽

Vol 17 (2) ◽

pp. 119-126 ◽

Cited By ~ 9

Author(s):

L. Chel-Guerrero ◽

S. Gallegos-Tintoré ◽

A. Martínez-Ayala ◽

A. Castellanos-Ruelas ◽

D. Betancur-Ancona

Keyword(s):

Functional Properties ◽

Food Systems ◽

Emulsion Stability ◽

Foam Stability ◽

Lima Bean ◽

Phaseolus Lunatus ◽

Low Concentrations ◽

Foaming Capacity ◽

Emulsifying Capacity ◽

Water Holding

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.

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Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1320 ◽

2018 ◽

Author(s):

Neetu Dobhal ◽

R. S. Raghuvanshi

Keyword(s):

Functional Properties ◽

Food Systems ◽

Foam Stability ◽

Absorption Capacity ◽

Soybean Seeds ◽

Fat Absorption ◽

Black Soybean ◽

Seed Flour ◽

Foaming Capacity ◽

Maximum Retention

The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 320C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85 mesh sieve.The study concluded that black soybean has good physical and functional properties which makesit potentially ideal for local food uses and industrial food systems.

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Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

Journal of Food Research ◽

10.5539/jfr.v3n6p168 ◽

2014 ◽

Vol 3 (6) ◽

pp. 168

Author(s):

Abbas Kisambira ◽

John H. Muyonga ◽

Yusuf B. Byaruhanga ◽

Phinehas Tukamuhabwa ◽

Silver Tumwegamire ◽

...

Keyword(s):

Functional Properties ◽

Seed Protein ◽

Foam Stability ◽

Electrophoretic Pattern ◽

Seed Proteins ◽

Absorption Capacity ◽

Protein Isolates ◽

Pachyrhizus Erosus ◽

Physicochemical And Functional Properties

This study sought to determine the physicochemical and functional properties of yam bean (Pachyrhizus erosus) seed proteins. Pachyrhizus erosus seeds from two accessions (UYB 06 and UYB 07) were milled into flours and then defatted. A portion of the defatted flour was used for production of protein isolates and protein fractions. The physicochemical and functional properties, in vitro digestibility and electrophoretic pattern of the flour and protein isolate were determined. The results showed that albumins (53.3%) were the dominant protein fraction followed by globulins (18.7%), glutelins (8.8%) and prolamins (2.7%). Regarding functional properties, the Pachyrhizus erosus seed protein isolates exhibited 8% of least gelation concentration, water absorption capacity of 3.0 g g-1, oil absorption capacity of 0.8 g g-1, protein solubility of 81.0%, foaming capacity of 37.1%, foam stability of 73.8%, emulsion activity of 13.8% and emulsion stability of 9.2%. In vitro protein digestibility of the raw and cooked beans was 87.6% and 84.3%, respectively. The electrophoretic pattern of Pachyrhizus erosus protein showed major bands corresponding to molecular weight 13.3, 15, 29.8, 54.4 and above 84.7 kDa. The results, suggest that Pachyrhizus erosus seed protein has potential for use in both food and non-food applications such as films and coating.

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