Chemical and Functional Properties of Full Fat and Defatted Cassia fistula Seed Flours

Akinyede, Adedamola Iyioluwa; Amoo, I. A.

doi:10.3923/pjn.2009.765.769

Cited by 43 publications

(39 citation statements)

References 4 publications

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“…The seeds of C. fistula (Palwal and Hisar) contained critical measure of vital minerals as Calcium maximum 729.7±1.5 mg/100g, potassium 830.6±3.7 mg/100g, sodium 109.6±1.6 mg/kg remaining are in lower concentration. Our results was similar as obtained 11 . Calcium assumes a noteworthy part in CNS work.…”

Section: Mineral Composition Of Seedssupporting

confidence: 83%

Phytochemical Properties of Seeds and Oils of Cassia Fistula (Two Locations)

Wati¹,

Sheetal²,

Khabiruddin³

2017

Orient. J. Chem

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In the present study the crude oil and defatted seed cake were analyzed to calculate phenolics, flavonoid, totaltocopherol and DPPH activity for two locations. The C. fistula had highest phenolics 12.0±0.0 mgGAE/g, flavonoids content 2.9±0.0 mgCAE/g, total tocopherol 185.6 mg/g and carotenoids was 131.0 mg/kg. The maximum antioxidant activity was 83% and in terms of IC 50 value was 0.041±0.0 mg/ml. The fatty acids profile shown that the significant amount of fatty acids were linoleic and oleic acid.

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Section: Mineral Composition Of Seedssupporting

confidence: 83%

Phytochemical Properties of Seeds and Oils of Cassia Fistula (Two Locations)

Wati¹,

Sheetal²,

Khabiruddin³

2017

Orient. J. Chem

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“…FAC is exhibited by the proteins in the flour which physically bind to fat by capillary attraction. FAC play a significant role in ground meat formulations like sausages and to increase the shelf life of meat products [47].…”

Section: Functional Properties Of Composite Floursmentioning

confidence: 99%

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Ishara¹,

Sila²,

Kenji³

et al. 2018

AJFST

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Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 -8.74mg/100g and 3.13 -5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.

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“…They are mainly located in testa and play an important role in the defense system of seeds that are exposed to oxidative damage by many environmental factors (Troszynska and Ciska, 2002). Tannins and phenolic constituents bind with the proteins of saliva and the mucosal membrane of the mouth during mastication of food and adversely affect the utilization of proteins in animal and human diets (Akinyede et al, 2005). Tannins are resistant to degradation, so are likely to remain in digestive tract and are not absorbed and transported to other tissues.…”

Section: Resultsmentioning

confidence: 99%

Cell wall composition and nutrients in soybean genotypesof varying seed coat colour

Miglani

Sharma

2016

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The objective of this study was to characterize the cell wall composition and nutrients in twenty soybean genotypes varying in seed coat colour. Mean seed weight among different groups differed significantly and followed the order: brown>yellow>green>black. Moisture content varied from 6.1-17.9% and three black, one brown and one green soybean genotype exhibited moisture content higher than 15%. Acid detergent fibre, hemicellulose, cellulose and ash content in these genotypes varied from 8.0-35.3, 1.66-4.00, 1.33-5.0, and 2.06-8.6% respectively. SEL37 and GP1093 contained highest (5.0%) cellulose whereas EC251388 showed the least (1.33%). Genotypes belonging to black group exhibited highest mean neutral detergent fibre, acid detergent fibre, lignin, free amino acids and tannins and lowest saponins and contents varied significantly from brown, green and yellow groups. Among all the genotypes, SL958 contained highest acid detergent fibre and lignin and SL525 the least. Total soluble protein content of black, brown, green and yellow groups varied from 29. 5-40.56, 29.37-30.43, 28.03-43.1 and 30.53-43.23 g/100 g, respectively. Highest mean total soluble protein ( 37.55 %) and oil (21.9%) was recorded in yellow coloured soybean genotypes and values were significantly higher as compared to black, brown and green groups.

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Chemical and Functional Properties of Full Fat and Defatted Cassia fistula Seed Flours

Cited by 43 publications

References 4 publications

Phytochemical Properties of Seeds and Oils of Cassia Fistula (Two Locations)

Phytochemical Properties of Seeds and Oils of Cassia Fistula (Two Locations)

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Cell wall composition and nutrients in soybean genotypesof varying seed coat colour

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Chemical and Functional Properties of Full Fat and Defatted Cassia fistula Seed Flours

Cited by 43 publications

References 4 publications

Phytochemical Properties of Seeds and Oils of Cassia Fistula (Two Locations)

Phytochemical Properties of Seeds and Oils of Cassia Fistula (Two Locations)

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Cell wall composition and nutrients in soybean genotypesof varying seed coat colour

Contact Info

Product

Resources

About

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour