The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0.

No abstract

The proximate, sugar, minerals and fatty acids composition of date palm fruit were determined. The moisture content is 5.24 + 0.05%, ether extract value is 1.54+ 0.01%, crude fibre content is 4.34+ 0.03%, crude protein content is 4.94+0.04% while the value of carbohydrate is 80.87+ 0.05%. The fractions of sugar contained maltose (33.7mg%), fructose (22.8mg%) and glucose (22.3mg%). The most abundant minerals in the sample is potassium with the value of 710.0 mg% sample. The most concentrated fatty acids were oleic acid (44.51g/100g) > palmitic acid (23.05g/100g) > linoleic acid (11.66g/100g). All these quality food properties make it good source of unsaturated fatty acids and sweetening agent in food processing industry.

No abstract

This work was carried out in collaboration between both authors. Author HNO designed the study, performed the statistical analysis, wrote the protocol, managed the literature searches and wrote the first draft of the manuscript. Author OTO managed the analyses of the study. Both authors read and approved the final manuscript.