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 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 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 Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 374-381
Author(s):  
Siti Faridah M.A. ◽  
Nur Atikah M.R.L. ◽  
Jau-Shya L. ◽  
Hasmadi M. ◽  
Mohd Rosni S. ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Protein Content ◽  
High Capacity ◽  
Thermal Characteristics ◽  
Absorption Capacity ◽  
Assessment Process ◽  
Composite Flour ◽  
Seed Flour ◽  
Seed Flours ◽  
Durian Seed

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) durian species, were put through a physicochemical, pasting and thermal characteristics assessment process. The protein content in flours, derived from the seeds of durian native to Sabah, demonstrated a high capacity for the absorption of both water (r = -0.855, p<0.01), and oil (r = 0.921, p<0.01). DPSF, which holds the most protein content at 6.92%, demonstrated the lowest water absorption capacity, and greatest oil absorption capacity (p<0.05). Moreover, DPSF was observed to have the lowest swelling power, solubility and peak viscosity (p<0.05). In terms of pasting temperature, no outstanding disparities were detected between the three durian seed flours (p>0.05), but they were considered to have high pasting temperatures. The lowest setback viscosity (p<0.05) displayed by DPSF, is an indication that the following gelatinization, will quickly dissolve. Additionally, the enthalpy ΔH of DPSF revealed as 0.29 J/g (p<0.05) is deemed significantly low. This undertaking delves into the physicochemical and thermal characteristics of durian seed flour, to its use as composite flour.

scholarly journals PROCESSING CHARACTERISTICS AND ACCEPTABILITY OF JACKFRUIT (Artocarpus heterophyllus Lam.) SEEDS, PHYSICAL AND FUNCTIONAL PROPERTIES OF ITS FLOUR

2020 ◽  
pp. 193-202
Author(s):  
Sylvia Borgis ◽  
Pushpa Bharati
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Control Effect ◽  
Seed Flour ◽  
Dry Processing ◽  
Swelling Capacity ◽  
Wet Processing ◽  
Flour Yield ◽  
Hedonic Scale ◽  
Seed Flours

Jackfruit possess 100-400 seeds which are oval, brown and edible after processing. A study was undertaken to investigate ‘processing characteristics and acceptability of jackfruit seeds and to evaluate physical and functional properties of its flour’. Ripe jackfruits procured from a single tree at University of Agricultural Sciences, Dharwad campus were cut, and seeds were separated. Seeds were processed by boiling, pressure cooking, pan roasting, microwave roasting, baking. Unprocessed seeds served as control. Effect of processing on characteristics of jackfruit seed was evaluated. Seeds were subjected to sensory evaluation by semi- trained panel members using 9 point hedonic scale. Processed seeds were converted to flour and analyzed for physical and functional properties. Results revealed that weight, volume and edible portion of seeds increased in wet processing but decreased in dry processing. Boiling resulted in better acceptability with acceptability index of 83.15 per cent. Pressure cooked and pan roasted seeds were on par with boiled seeds followed by baked seeds, while microwave roasted seeds had lower acceptability. Flour yield was significantly higher in unprocessed jackfruit seeds (42.17 ± 0.06 %). Increase in bulk density was recorded with processing. All processing methods resulted in increased water absorption and oil absorption capacity of jackfruit seed flours. Swelling capacity of jackfruit seed flour increased during moist processing (6.46±0.11 % in boiled and 6.24±0.10 % pressure cooked seeds) and did not decrease significantly in dry processing. The solubility of flours increased during boiling (21.07±0.05%) and decreased significantly on dry processing (15.63 ± 0.20%). Jackfruit seed flour possess good functional property and hence can be used at domestic, commercial and industrial purpose KEY WORDS: Dry processing, Flour, Jackfruit seed, Moist processing

scholarly journals Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

2021 ◽  
Vol 9 (8) ◽  
pp. 1495-1499
Author(s):  
Cherry Lyn M Alcon ◽  
Aimee Sheree A Barrion ◽  
Marie Faye Nguyen-Orca
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Seed Flour ◽  
Functional Behavior ◽  
Emulsion Capacity ◽  
Alternative Sources ◽  
Dpph Scavenging

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.

scholarly journals Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production

2013 ◽  
Vol 1 (2) ◽  
pp. 147-155 ◽  
Author(s):  
Bibiana Igbabul ◽  
Doris Adole ◽  
S Sule
Keyword(s):  
Glycine Max ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soy Flour ◽  
Cassava Flour ◽  
Significant Difference ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Flour Blends

Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% s Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria oyflour) were studied for proximate composition, functional and sensory properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P­­­­­­< 0.05) in carbohydrate (62.87 – 67.88), fat (4.04 – 5.75), moisture (8.95 – 10.01) and protein (14.25 – 16.25), while ash (3.49 – 3.50) and fibre (1.40 – 1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P­­­­­­< 0.05) in foaming capacity (11.77 – 23.77ml/g) and water absorption capacity (1.93 – 2.15g/g), while bulk density (0.69 – 0.71g/cm3), oil absorption capacity (2.26 – 2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P­­­­­­< 0.05) in taste (6.27 – 7.73), flavor (6.20 – 7.80), colour (7.00 – 7.93) and general acceptability (6.47 – 7.80), while there was no significant difference in texture (6.67 – 7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.

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 Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour

2015 ◽  
Vol 4 (2) ◽  
pp. 159 ◽  
Author(s):  
Ocheme O. B. ◽  
Adedeji O. E. ◽  
Lawal G. ◽  
Zakari U. M.
Keyword(s):  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Starch Gelatinization ◽  
Sorghum Flour ◽  
Emulsion Capacity ◽  
Sorghum Grains ◽  
Foaming Capacity ◽  
Increasing Temperature

<p>Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the effect of germination on some functional properties and degree of starch gelatinization of the flour. Flour from non-germinated grains served as control. In order to measure the effect of germination on degree of starch gelatinization, the flours were processed into cookies. Germination of sorghum grains for 48 hours and above significantly (p&lt;0.05) decreased both loose and packed bulk densities from 0.59 g/ml and 0.77 g/ml to 0.56 g/ml and 0.70 g/ml respectively. The water absorption capacity of the sample germinated for 72 hours was 1.38 g/g which was significantly (p&lt;0.05) higher than the other samples. The oil absorption capacity of the samples germinated for 48 and 72 hours (1.16 and 1.18 g/g respectively) were significantly (p&lt;0.05) higher than those of the control sample and 24 hour germination (1.03 and 1.04g/g respectively). Germination also significantly (p&lt;0.05) increased the swelling power (22-23.2 ml/g), foaming capacity (14-16.2%) and emulsion capacity (58.6-65.5%). The degree of starch gelatinization increased with increasing germination time but decreased with increasing temperature. Generally, germination had a beneficial effect on the functional properties measured. Flour obtained from sorghum grains germinated for 72 hours had the best results.</p>

scholarly journals Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kishor Mazumder ◽  
Biswajit Biswas ◽  
Philip G. Kerr ◽  
Christopher Blanchard ◽  
Afia Nabila ◽  
...  
Keyword(s):  
Functional Properties ◽  
Lupinus Albus ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Important Place ◽  
Creaming Stability ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Seed Flours ◽  
Dietary Protein Source

AbstractLupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

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