scholarly journals Studies of the Functional Properties of the Cortex and Pulp of Ripe and Unripe Berries of Solanum Aethiopicum Variety Striped Toga

2021 ◽  
pp. 62-73
Author(s):  
Fagbohoun Jean Bedel ◽  
Dan Chepo Ghislaine ◽  
Kone Fankroma Martial Thiery ◽  
Djedji Wilfried Frejus ◽  
Kouame Lucien Patrice
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Rainy Season ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Refined Oil ◽  
Solanum Aethiopicum ◽  
Physico Chemical ◽  
Biochemical Level

The African eggplant Solanum aethiopicum var. striped toga is a widely consumed vegetable-fruit in Côte d'Ivoire. Although produced in abundance in the rainy season, they are subject to post-harvest losses and these commodities are expensive in the dry season. Also during culinary preparations, the cortex is often removed for various reasons (difficulty to be crushed, aesthetics, presence in the stool...). This study was carried out by determining the functional properties of powders obtained from the cortex and pulp of blackberry and non blackberry berries. The apparent density was between 0.25 and 0.35g/mL with higher values in the cortex than in the pulp. The cortex powders had higher water absorption capacities than the pulp in both ripening levels (Cortex unripe (Cnm): 657.51% versus Pulp unripe (Pnm): 622.12% and Cortex ripe (Cm): 600.33% versus Pm: 486.26%). The oil absorption capacity of pulp was lower than that of cortex in unrefined and refined oil. After analysis, it appears that the powders obtained from the cortex have the same physico-chemical properties as those obtained from the pulp but at different proportions. Indeed, at the biochemical level, the eggplant (S. aethiopicum striped toga) cortexes contain the same compounds as the pulp but in small quantities.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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 Effect of Potassium Carbonate (K2CO3) on the Viscosity and Related Physico – Chemical Properties of Genger (Bombax costatum) Powder during Storage

2013 ◽  
Vol 1 (1) ◽  
pp. 77-82 ◽  
Author(s):  
D Gernah ◽  
P Gbakaan
Keyword(s):  
Water Absorption ◽  
Potassium Carbonate ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Gel Strength ◽  
Water Absorption Capacity ◽  
Fresh Sample ◽  
Plastic Container ◽  
Physico Chemical ◽  
Gelation Concentration

Effect of storage and concentration of potassium carbonate (K2CO3) on the viscosity and related physico – chemical properties of genger (Bombax costatum) powder was determined. Genger powder was stored for a period of four (4) months (May-August) at 30oc ± 5oc under varying concentrations of K2CO3: 0%, 5%, 10% and 15% in two containers (plastic, giving samples A – D and metal tins, giving samples A1 – D1). Thereafter, the moisture and crude fat contents, water absorption capacity, least gelation concentration, effect of K2CO3 concentration on gel strength and viscosity of the stored powders were determined, using standard methods of analysis, with fresh powder (analyzed before storage) as control. Moisture content decreased significantly (p < 0.05) from 8.37% to 3.04% and 2.00% in samples D and D1 respectively, while crude fat content increased significantly (p < 0.05) from 2.50% to 7.50% and 10.05% in the same samples. Water absorption capacity also increased significantly (p < 0.05) from 6.4g/g to 6.40g/g in the fresh sample to 7.30g/g and 8.30g/g in samples D and D1 respectively. Gelation capacity increased considerably, with 15% K2CO3 giving very strong gels at 1.50% concentration. The overall viscosity increased significantly (p < 0.05) with increase in concentration of (K2CO3) from 64.00FN to 110.00FN after storage. Generally, samples stored in metal tin gave better results than those in the plastic container.

scholarly journals Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (Tetracarpidium conophorum)

2015 ◽  
Vol 1 ◽  
pp. 93-102 ◽  
Author(s):  
A. Ihemeje ◽  
O. Ukauwa ◽  
C.C. Ekwe
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Physiochemical Properties ◽  
Essential Minerals ◽  
Calcium Magnesium ◽  
General Acceptability

Effect of cooking and germination on physiochemical and sensory attributes of African walnut were investigated. Result proved that the protein (14.90%) carbohydrates (15.39%) fat (45.84%) ash (3.5%) and fibre (1.17%) contents of the raw samples were increased by germination but subsequently decreased as germination progresses. Cooking was found to be more effective in reduction of antinutrients than germination thereby leading to enhanced bioavailability of most essential minerals (calcium, magnesium, sodium, phosphorus etc). Results also indicate significant (P<0.05) improvement on the functional properties (water absorption capacity, oil absorption capacity, ) of the raw sample by cooking and germination. Evaluation of sensory attributes showed that cooked walnut was most preferred to germinated and boiled walnut in terms of taste, after taste and general acceptability.

scholarly journals Effects of fermentation and heating on the functional properties of processed flour from African oil bean (Pentaclethra macrophylla benth) seeds

2013 ◽  
Vol 13 (60) ◽  
pp. 8249-8257
Author(s):  
ESD Osagie-Eweka ◽  
◽  
TH Alaiya
Keyword(s):  
Heat Treatment ◽  
Water Absorption ◽  
Functional Properties ◽  
Emulsion Stability ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Emulsion Capacity ◽  
Heat Treated ◽  
African Oil Bean Seeds

A comparative study was conducted to determine the effects of heat treatment and fermentation on the functional properties of African oil bean ( Pentaclethra macrophylla: Benth ) seeds. The objective was to determine the nutritional benefits inherent therein, and the possible utilization of this plant food source as a complement in food formulation and improvement. The bean seed was broken to obtain the cotyledon, locally processed by fermentation and heat treatment, after which it was milled to obtain flour from the African oil bean. The control group of day 0 was not subjected to fermentation, but heat - treated and all other experimental groups (Day 1 - 7) subjected to fermentation and heating. The following selected physio -chemical properties were analyzed for the African oil bean seeds: water absorption capacity, oil absorption capacity and bulk densities were determined; the emulsion capacity and whipping ability were also determined. The oil absorption capacity range d from 0.66 - 1.26 g/ml; water absorption capacity, 0.76 - 1.32 g/ml; emulsion capacity, 33.33 - 64.67 g/ml, emulsion stability after one hour, 6.00 - 63.33 g/ml, bulk density, 0.40 - 0.49 g/g and whipping ability, 0.00 - 0.93 g/ml. The processing methods adopted (fermentation and heating) to improve on the functional properties of the African oil bean seeds significantly affected (p<0.05) the bulk density, whipping ability, emulsion stability and Stability after one hour of experimental samples fermented and heat treated (Day 1 - 7) compared to the Day 0 sample that was only heated while there was , however , no statistical significance recorded for the oil absorption capacity and water absorption capacity in experimental Day 1 - 7 compared to the control (Day 0) . The treatment, demonstrated improved functional properties of the African Oil bean seeds; likely to enhance the palatability of formulated foods. The treatment did not show significant improvement on the oil absorption capacity and water absorption capacity of t he bean ; however, there was enhanced oil and water functionality.

scholarly journals Functional properties of three native starches and their modified derivatives

10.5219/1232 ◽  
2020 ◽  
Vol 14 ◽  
pp. 682-691
Author(s):  
Funmilayo Deborah Adewumi ◽  
Labunmi Lajide ◽  
Abayomi Olagunjoye Adetuyi ◽  
Olajide Ayodele
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Gelation Temperature ◽  
Swelling Power ◽  
White Yam ◽  
Modified Starches

Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.

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 Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

2021 ◽  
pp. 1-11
Author(s):  
Feumba Dibanda Romelle ◽  
Panyoo Akdowa Emmanuel ◽  
Tiencheu Bernard ◽  
Aswhini Rani ◽  
Mbofung Carl Moses
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Physico Chemical ◽  
Apple Peels

Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented   with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution). Methodology: Water absorption capacity and pasting properties of wheat flour blended with   fruit   peels   were   assessed   using   farinograph   and   micro   viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists. Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak,  hot  paste,  cold  paste  and  breakdown  viscosities  of  the  dough  significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest.  Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture. Conclusion:  This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.

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.

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