Chemical composition and functional properties of conophor nut (Tetracarpidium conophorum) flour

Abstract

Summary Flour produced from whole seeds of conophor nut (Tetracarpidium conophorum) was evaluated for chemical composition and functional properties. The flour was rich in protein (26.3%), fat (46.5%) and some of the essential trace elements. Elements like Cd, Co, Hg, As, Cr, Sn and Sr were not detected. Functional properties were significantly affected by pH and NaCl concentration. The capacity to produce foam was highest in pure water while the capacity to produce an emulsion was maximum at a NaCl concentration of 0.4 m. Nitrogen solubility was lowest at pH 4.0 but showed a remarkable increase on either side of this pH. The capacity to produce foam was pH‐dependent with a minimum at pH 4.0; beyond this pH it increased considerably. The capacity to produce an emulsion increased with pH up to a maximum around pH 12. The flour had a minimum gelation concentration of 8%. This data on functionality suggests that conophor flour may be ideal as a functional ingredient in food systems.

The Effect of Cooking and Fermentation on the Functional and Nutritional Properties of Walnut and Maize

“…However, the increase in RWM (12.74g/100g) compared favorably with the value of 11.4% reported for canephor nut flour [18], and higher than 8.57% reported for jackfruit seed flour [19]; but significantly (p>0.05) lower than 22.8% value reported for raw walnut by [20]. Table 1.…”

Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus)

“…The BTF protein content was 9.70% while YTF was 7.15%. The protein compares favourably with the value of 9.8% reported for wheat flour (Akubor and Badifu, 2004), 6.34 -8.57% reported for jackfruit seed flour (Mukprasirt and Sajjaanantakul, 2004) but lower than the values 26.3, 22.5 and 11.4% reported for conophor nut flour (Odoemelan, 2003), benniseed flour and pearl millet flour (Oshodi et al, 1999), respectively. The fat content (32.13 to 35.43%) is relatively high when compared to pearl millet (7.6%) and quinoa (6.3%) (Oshodi et al, 1999), pigeon pea flour (1.80%; Okpala and Mammah, 2001) and wheat flour (3.10%; Akubor and Badifu, 2004) but low compared to some commonly consumed oil seeds in Nigeria; Pentaclethra macrophylla (46.0%; Achinewhu, 1982), Telfairia occidentalis (49.2%; Fagbemi and Oshodi, 1991).…”

Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates

“…Its economic importance lies in the edibility of its oil‐rich seeds which are consumed in Sub‐Saharan Africa (Enujiugha, ). The nut is rich in minerals and high‐quality proteins (Odoemelam, ; Edem, Dosunmu, & Bassey, ). This makes it a potential plant protein that can supplement the monotonous starchy staples being consumed by many in developing countries with little or no alternatives.…”