scholarly journals Evaluation of the Effects of Salts on the Functional Properties of Baobab (Adansonia Digitata) Seed Flour

2019 ◽  
Vol 35 (6) ◽  
pp. 1760-1766
Author(s):  
Habibat Omolara Adubiaro ◽  
Bolanle Morayo Babalola ◽  
Abdul Ademola Olaleye ◽  
Eunice Moriyike Ogunbusola ◽  
Toibudeen Adesegun Sanni ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
Distilled Water ◽  
Water Absorption Capacity ◽  
Salt Solutions ◽  
Adansonia Digitata ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Foaming Capacity

Evaluation of the effects of salts on the functional properties of Adansonia digitata seed flour was investigated. Sodium chloride (NaCl), calcium chloride (CaCl2), potassium chloride (KCl), sodium ethanoate (CH3COONa) and sodium nitrate (NaNO3) salts were the salts used to carry out the investigation. The results obtained revealed that the 18% least gelation concentration recorded with distilled water was improved in the presence of salt solutions to values from 8% and 16%. Results for water absorption capacity showed a decrease from 220 in distilled water to between 136 and 220 when salt solutions were used. An increase in foaming capacity from 12.4 in the absence of salt, up to values between 24.2 and 114.4 in the presence of salt was observed. The presence of NaCl on Adansonia digitata seed flour recorded the lowest foaming stability while CH3COONa recorded the highest values; from the result it was observed that the type of salt used and its concentration had a great impact on the variation of protein solubility of Adansonia digitata seed flour with solutions of different pH.

scholarly journals Chemical and functional properties of roasted spitting cobra (N. nigricollis)

2013 ◽  
Vol 48 (3) ◽  
pp. 197-200 ◽  
Author(s):  
HN Ogungbenle ◽  
PT Adaraniwon
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Crude Protein ◽  
Emulsion Stability ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
Total Amino Acid ◽  
Emulsion Capacity ◽  
Gelation Concentration ◽  
Foaming Capacity

The proximate, nutritionally valuable minerals, amino acids and functional properties of roasted spitting cobra (Naja nigricollis) were studied. The results show that the sample contains 6.36% moisture, 79.45% crude protein, 6.35% fat and 2.96% carbohydrate. The highest mineral was phosphorus with 160.96mg per 100g and the sample was low in copper, chromium and cobalt. The protein solubility was minimum at pH 4.0 and maximum at pH 8.0. The total amino acid in the sample was 76.84g/100g protein while the total essential amino acid in the sample was 35.53g/100g protein. The sample also exhibits 9.28% water absorption capacity, 118.83% oil absorption capacity, 11% foaming capacity, 2% foaming stability, 30% emulsion capacity, 70% emulsion stability, 30% of least gelation concentration. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17331 Bangladesh J. Sci. Ind. Res. 48(3), 197-200, 2013

scholarly journals Functional properties of jackfruit seed flour

2020 ◽  
Vol 11 (2) ◽  
pp. 115-119
Author(s):  
Ankur M. Arya ◽  
B. R. Singh ◽  
Samsher ◽  
Suresh Chandra ◽  
Neelesh Chauhan ◽  
...  
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Aluminium Foil ◽  
Seed Flour ◽  
Foaming Capacity

In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The oil absorption capacity increases as 2.10 + 0.045 to 2.40 + 0.047 ml/g and 2.10 + 0.045 to 2.85 + 0.047 ml/g jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The flour dispersibility decreases from 32.67 + 0.092 to 27.25 + 0.921% and from 32.67 + 0.092 to 28.82 + 0.468% for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The foaming capacity decreases from 7.10 + 0.202 to 6.42 + 0.122 g/ml and from 7.10 + 0.202 to 6.56 + 0.071 g/ml for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively.

scholarly journals Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 515
Author(s):  
Zeinab Qazanfarzadeh ◽  
Mahdi Kadivar ◽  
Hajar Shekarchizadeh ◽  
Raffaele Porta
Keyword(s):  
Functional Properties ◽  
Acid Chloride ◽  
Hydrophobic Interactions ◽  
Covalent Binding ◽  
Protein Solubility ◽  
Capric Acid ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Foaming Capacity ◽  
Emulsifying Capacity

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested.

scholarly journals Potentials of Defatted Mucuna sloanei (UKPO) Seed Flour as Boon for Human Nutrition and Healthy Food Alternative

2020 ◽  
pp. 14-21
Author(s):  
Gboyega O. Oyeleke ◽  
Stephen G. Olawale ◽  
Olusola A. Adedayo ◽  
Ajisola A. Adebisi ◽  
Ibraheem A. Abdulazeez ◽  
...  
Keyword(s):  
Nutritional Assessment ◽  
Analytical Techniques ◽  
Absorption Capacity ◽  
Seed Flour ◽  
Emulsion Capacity ◽  
Two Samples ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Seed Flours ◽  
Good Food

Functional, antinutritional, antioxidant and elemental compositions of full-fat sample (FFS) and defatted sample (DFS) Mucuna sloanei (Ukpo) seed were investigated using standard analytical techniques. The results of functional properties (%) in full fat and defatted seed flours were as follows; foaming capacity (6.00 ± 0.04 and 30.30 ± 0.15), foaming stability (1.10 ± 0.00 and 24.00 ± 0.20), water absorption capacity (50.00 ± 0.05 and 70.00 ± 0.05), oil absorption capacity (19.50 ± 0.50 and 21.75 ± 0.15), emulsion capacity (41.58 ± 0.14 and 44.12 ± 0.08), emulsion stability (39.61 ± 0.23 and 34.31 ± 0.11), least gelation concentration (0.03 ± 0.00 and 0.10 ± 0.00) g/cm3 and bulk density (0.77 ± 0.01 and 0.91 ± 0.00) g/cm3 respectively. The antinutrient analysis of full fat and defatted seed flours in mg/g showed glycoside with the highest value to be (23.60 ± 0.13 and 41.18 ± 0.05), phytic acid (20.15 ± 0.07 and 13.15 ± 0.07), oxalate (7.11 ± 0.02 and 0.47 ± 0.12), phytin P (5.68 ± 0.38 and 3.70 ± 0.14) and tannins (0.37 ± 0.01 and 0.47 ± 0.02). Potassium was found to give higher values in the two samples with defatted sample having the highest value. The antioxidant analysis of the full fat and defatted seed flours showed DPPH to be (33.08 ± 0.06 and 35.13 ± 0.03) %, FRAP (48.93 ± 0.11 and 49.03 ± 0.08) mg/g, phenol (4.16 ± 0.07 and 5.28 ± 0.06) % and flavonoid (8.28 ± 0.00 and 3.68 ± 0.10) % respectively. From this nutritional assessment, defatted seed flour of M. sloanei could be described as a good food that can be used to supplement the existing food table in the fight against protein - malnutrition syndrome among the developing countries of the world.

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

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.

scholarly journals FUNCTIONAL PROPERTIES OF POWDERED AND FRESH EGG ALBUMIN AND YOLK DETERMINATION

2020 ◽  
Vol 4 (3) ◽  
pp. 263-266
Author(s):  
A. Z. Sanusi ◽  
Z. S. Jibia ◽  
M. G. Garba ◽  
U. S. Salisu ◽  
S. Gaddafi
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Egg White ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Egg Albumin ◽  
Sun Drying ◽  
Emulsification Capacity ◽  
Swelling Capacity ◽  
Foaming Capacity

The study was carried out to evaluate the functional properties of fresh and powdered egg albumin and yolk. The experiment was carried out at Animal Product and Processing lab of the Department of Animal Science, Federal University Dutsinma. Fresh eggs were collect from the Departmental farm. Ten (10eggs) each were weighed and crushed into stainless dish and separated into albumin and yolk for sun drying. After 8 hours of sun drying the crystals were convert into powder form using grinding and sieving techniques. Samples of the powder albumen and yolk were then subjected to functional properties determination. Data collected were analyzed using Statistical Analysis System (SAS) version…2002. The result indicates that there is significant (P<0.05) differences in functional properties of both fresh and powdered Albumin. Egg white (Albumin) fresh had Foaming capacity and Foaming stability values of 20.00% and 9.66% while egg white (Albumin) powdered Foaming capacity and Foaming stability had a lesser values of 11.00 % and 2.33% respectively. The Emulsification capacity (EC) and Emulsification Stability (ES) of Fresh Albumin seems to differ having a lower value (P<0.05) functional properties of 7.00% and 2.66%, while the Emulsification capacity (EC) and Emulsification Stability (ES) of powdered Albumin had higher value (P<0.05) of 35.66% and 4.00%. Similarly the Water Absorption Capacity (WAC) and Swelling Capacity (SC) for Fresh Albumin have a lower value (P<0.05) of 1.00% and 2.00%, while the Water Absorption Capacity (WAC) and Swelling Capacity (SC) of powdered Albumin had higher

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

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.

scholarly journals Rheology and Acceptance of Pap (Zea mays) Enriched with Jatropha carcus Leaves to Improve Iron Status in Children

2020 ◽  
pp. 22-34
Author(s):  
A. I. Asouzu ◽  
N. N. Umerah
Keyword(s):  
Zea Mays ◽  
Statistical Analysis ◽  
Functional Properties ◽  
Jatropha Curcas ◽  
Iron Status ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Substitution Level ◽  
Foaming Capacity

This study was carried out to determine the Rheology and acceptance of            Pap (Zea mays) enriched with Jatropha carcus leaves to improve iron status in Children. The blends of pap slurry and Jatropha curcas leaves was made at substitution level of 70:30 respectively. However, the sample formulation was coded as sample A for 100% pap, B for 100% Jatropha curcas leaves and sample C for 70% pap and 30% Jatropha curcas leaves. Sensory evaluation was conducted on the gruel made from the samples to test acceptability.  All samples were subjected to laboratory analysis for proximate, mineral, anti-nutrients, viscocity and functional properties using standard method and thereafter, the results obtained were further subjected to statistical analysis using SPSS. The result showed that the proximate composition of the samples ranged from 11.82 to 43.31% for moisture, fibre 2.71 to 10.20%, protein 3.24 to 6.28%, carbohydrate 41.61 to 61.55% and energy 250.10 to 401.50 kcal. The minerals were also ranged from 4.62 to 10.04 mg/100 g for iron, magnesium 62.55 to 112.01 mg/100 g, zinc 0.03 to 0.67 mg/100 g and calcium 44.21 to 110.28 mg/100 g. The anti-nutrients were found to be tannin 0.03 to 2.67 mg/100 g, phytate 0.34 to 1.11 mg/100 g, oxalate 0.91 to 2.64 mg/100 g, and saponin 0.00 to 1.24 mg/100 g. The study however showed that the functional properties of 100% pap and the pap fortified with Jatropha carcus leaves were water absorption capacity 65.78 and 52.68%, oil absorption capacity 140.20 and 120.00%, and foaming capacity 22.45 and 28.01% respectively. The panelist preferred the 100% pap than the pap enriched with Jatropha curcas leaves.  This study has revealed an increase in iron, magnesium and zinc which shows that fortification of pap with Jatropha curcas leaves will enhance the iron status of the populace.

scholarly journals Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1575
Author(s):  
Joanna Miedzianka ◽  
Aleksandra Zambrowicz ◽  
Magdalena Zielińska-Dawidziak ◽  
Wioletta Drożdż ◽  
Agnieszka Nemś
Keyword(s):  
Acetic Anhydride ◽  
Functional Properties ◽  
Protein Solubility ◽  
Electrophoretic Analysis ◽  
Absorption Capacity ◽  
Total Protein Content ◽  
Protein Concentrate ◽  
Water Binding ◽  
Foaming Capacity ◽  
Different Doses

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.

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