scholarly journals Amino acids profile and protein functional properties of Chrozophora oblongifolia seeds from Kordofan Region, Sudan

2019 ◽  
Vol 3 (1) ◽  
pp. 17-21
Author(s):  
SULEIMAN IBRAHIM ABAKER ABDALGADER ◽  
ADAM ISMAIL AHMED
Keyword(s):  
Amino Acids ◽  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Oil Absorption ◽  
Amino Acids Profile ◽  
Emulsifying Capacity ◽  
Protein Functional Properties

Abstract. Abdalgader SIA, Ahmed AI. 2019. Amino acids profile and protein functional properties of Chrozophora oblongifolia seeds from Kordofan Region, Sudan. Trop Drylands 3: 17-21. The present research was conducted to study the amino acids profile and protein functional properties of Chrozophora oblongifolia seeds. The fresh seeds samples were procured from North and West Kordofan regions, Sudan. The protein functional properties, i.e., water absorption capacity, oil absorption capacities, emulsifying capacity, foaming stability, bulk density and crude protein were determined, then the amino acids profile was investigated using an amino acids analyzer (L-8900 Hitachi-hitech, Tokyo, Japan) under the experimental conditions recommended for protein hydrolysates. The results found that there were seven essential amino acids namely lysine, histidine, threonine, methionine, valine, isoleucine, and phenylalanine and nine non essential amino acids namely arginine, aspartic acid, serine, glutamic acid, glycine, proline, alanine, cystine and tyrosine were qualified and quantified in present investigation according to the following values: Glycine with a range of 0.99-1.02 g/100g proteins, while arginine with a range of 8.43-8.87 g/100g protein was the highest. Leucine and isoleucine which were limiting amino acid in most foodstuffs, were presented in ranges of 7.27-7.59g/100g protein for leucine and 5.24-56 4.19 g/100g protein for isoleucine. Statistical analysis of the seeds protein concentrates showed that a significant differences (p ≤ 0.05) in crude protein and water absorption capacities, oil absorption capacities, foaming stability and bulk density were found between the two different collection regions, while there were no significant (p ≤ 0.05) differences found in emulsifying capacity and foaming capacity in the two different locations of which samples were procured. The protein concentrates indicated higher protein content for North Kordofan seeds (83.33%) than that of 80.6% for West Kordofan seeds. This study concluded that C. oblongifolia seeds can be considered as a cheap source of edible protein which had a rich of essential amino acids

scholarly journals Chemical Compositions of Fermented and Unfermented Seeds of Cissus populnea Obtained from Niger state, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
J. T. Mathew ◽  
A. A. Otori ◽  
M. Musah ◽  
E. Y. Shaba ◽  
A. N. Tsado ◽  
...  
Keyword(s):  
Amino Acids ◽  
Water Absorption ◽  
Functional Properties ◽  
Food Processing ◽  
Analytical Methods ◽  
Physicochemical Parameters ◽  
Essential Amino Acids ◽  
Chemical Compositions ◽  
Oil Absorption ◽  
Processing Technologies

The chemical compositions of fermented (24 and 48 h) and unfermented seeds of Cissus populnea obtained from Niger State, Nigeria were determined using standard analytical methods. The % total essential amino acids ranged from 37.62±0.08 (unfermented) to 40.24±0.04 g/100g protein (fermented for 24 h), % total conditionally essential amino acids ranged from 23.36±0.10 (unfermented) to 25.65±0.05 (fermented for 24 h), while % total non-essential amino acids ranged from 34.10±0.07 (fermented for 24 h)to 39.03±0.12 (unfermented) g/100g protein. The food functional properties like the foaming capacities ranging from 1.82±0.12 (unfermented) to 6.05±0.10 % (fermented for 48 h), oil absorption ranged from 0.65±0.01 (unfermented) to 0.70±0.03 mg/g (fermented for 48 h) and water absorption ranged from 1.89±0.53 (fermented for 24 h) to 2.03±0.11 mg/g (unfermented), bulk densities ranged from 0.39±0.33 (fermented for 48 h) to 0.61±0.11 g/cm3 (unfermented), while swelling capacities ranged from 1.92±0.28 (fermented for 48 h) to 3.50±0.36 % (unfermented) and emulsification capacities ranged from 42.03±0.36 (unfermented) to 54.21±0.52 % (fermented for 48 h). The physicochemical parameters determined were also observed to decrease as the fermentation days increased. Food processing technologies for exploiting the utilisation of C. populnea flours both fermented and unfermented should be promoted.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Characterization and functional properties of proteins isolated from flaxseed cake and sesame cake

2020 ◽  
Vol 12 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Muhammad Elsayed Elsorady
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Foam Stability ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Fat Absorption ◽  
Sesame Cake ◽  
Emulsifying Capacity

Flaxseed protein isolate (FPI) and sesame protein isolate (SPI) were extracted from flaxseed and sesame cake as by-products, and their functional properties (water holding and fat absorption capacities, bulk density, least gelling concentration, solubility, and emulsifying properties) were determined. Bulk density of the SPI (0.162 g/ml) was lower than that of the FPI (0.175 g/ml). The water absorption capacity of the FPI (305.66%) was higher than that of the SPI (288.93%). The oil absorption capacity and least gelling capacity of the FPI and SPI were 127.48, 3.6, 134.39, and 5%, respectively. The least solubility occurred at pH 4.0 and it was 24.54, 9.56% for FPI and SPI, respectively. Levels of pH and salt concentrations were used as dependent variables for the characterization of emulsifying capacity, activity, and emulsion stability, as well as foaming capacity and foam stability. The addition of NaCl at concentrations up to 1.0 M improved these characteristics. The SPI and FPI had a minimum emulsion capacity (74.54 and 100.20 ml oil/g protein, respectively) and a minimum foam capacity (14.25 and 17.35 %, respectively) at pH 4. The FPI and SPI were found to be highly soluble at acidic and alkaline pH and their emulsifying and foaming properties were high. Moreover, their bulk density, water absorption, and fat absorption capacities and least gelling capacity properties were good. Therefore, the FPI and SPI can be used in food formulation systems.

scholarly journals Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

2017 ◽  
Vol 1 ◽  
pp. 110
Author(s):  
Azubuike Chris Umezuruike ◽  
Titus U. Nwabueze
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Industrial Applications ◽  
Oil Absorption ◽  
Emulsion Capacity ◽  
African Breadfruit ◽  
Treculia Africana ◽  
Roasting Temperature ◽  
Roasting Time

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

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 SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI DARI MOCAF (MODIFIED CASSAVA FLOUR) VARIETAS KASPRO DAN CIMANGGU

2019 ◽  
Vol 15 (2) ◽  
pp. 80 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Nugraha Yuwana
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Block Design ◽  
Absorption Capacity ◽  
Raw Material ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Swelling Power

<p>Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.</p><p><strong><br /></strong></p>

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
SATYA NARAYAN SINGH ◽  
RAJESH G BURBADE ◽  
HITESH SANCHAVAT ◽  
P S PANDIT
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Water Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Minimum Value ◽  
Maximum Value ◽  
Physico Chemical ◽  
Specific Length

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

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