Functional property of complementary blends of soybean and cowpea with malted or unmalted maize

Obatolu, Veronica A.; Cole, A. H.

doi:10.1016/s0308-8146(99)00248-4

Cited by 51 publications

(41 citation statements)

References 19 publications

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“…between (65 to 95 0 C) this is however in contrast to the result of [48], on the solubility of complementary diets developed from soybean, groundnut and crayfish, whereby increase in solubility was recorded at increased levels of protein which indicate the seeds' may be high in protein content i.e. solubility is an advantage to protein as stated by [48]. Least gelation capacity of the sample ranged from 1.60 to 2.00% with pear seed's flour having the lowest value and pawpaw sample had the highest value compared to others where there was significant difference (p<0.05) in terms of least gelation capacity.…”

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleicontrasting

confidence: 69%

“…High levels of solubility were observed in benoil and watermelon seeds' flour at temp. between (65 to 95 0 C) this is however in contrast to the result of [48], on the solubility of complementary diets developed from soybean, groundnut and crayfish, whereby increase in solubility was recorded at increased levels of protein which indicate the seeds' may be high in protein content i.e. solubility is an advantage to protein as stated by [48].…”

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleimentioning

confidence: 69%

“…This may be related to the fact that these seeds' flours may be high in protein. The decreased in water absorption capacity and bulk density contents shows that a good weaning food could be produced with the seeds' flours According to [48], lower water absorption capacity is desirable for making thinner gruels with high caloric density per unit volume. Also according to [49], low bulk density is an advantage because high bulk limits the caloric and nutrient intake per feed per child and infants sometimes are unable to consume enough to satisfy their energy and nutrient requirements.…”

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleimentioning

confidence: 99%

“…The decrease in loose and packed densities in some of the seeds' flours shows that it is an advantage since according to [50], a large free space is undesirable in packaging of foods because it constitute a large oxygen reservoir, whereas a low loose and packed densities results in greater oxygen transmission in packed foods. Solubility is an index of protein functionality such as denaturation and its potential applications [48]. High levels of solubility were observed in benoil and watermelon seeds' flour at temp.…”

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleimentioning

confidence: 99%

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Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours

O.¹

2014

IJNFS

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Abstract:This study was conducted to investigate qualities of benoil (Moringa oleifera), melon, water melon (Citrullus lanatus L.), pear and pawpaw (Carica papaya) seeds' flours with a view of harnessing them for consumption and possible industrial usage. All the seeds were manually separated from fruit pulps / pod, cleaned, washed with distilled water, air dried, shelled manually, sun dried and then grinded to flours. Chemical contents and functional properties of the resulting seed's flours were determined using standard methods. The results of the proximate and mineral composition indicated that all the seeds' flours contained considerable amounts of protein, fat, carbohydrate, ash, crude fibre, Ca, Na, Fe and P which made them potentials food supplements/food processing especially benoil (Moringa oleifera) and pawpaw seeds' flours. The result shows that watermelon seed flour ranked the highest in terms of all the phytochemical contents determined except its saponin content which was low. Melon seed's flour was low in saponin and tannin contents while its flavonoids and alkaloids contents were high. Saponin content of benoil seed's flours was also high compare to other seeds' flours tested. The tannin and flavonoid contents of benoil seed flour were low while the alkaloids content shows to be low in melon seed flour. However, the cyanide content of all the seeds' flours examined were low generally which shows the seeds' flours are expected to be save for consumption. There were significant (p > 0.05) differences between the samples for all the phytochemical content determined. The seeds' containing all these phytochemicals show that they are highly medicinal and is good for human consumption especially watermelon and benoil (Moringa oleifera) seeds' flours. Also, the investigation showed that all the flours are characterized with good functional properties which mean they could be incorporated into food or use for industrial purpose most especially in infant food formulation. These qualities are indications that great potential exist for these seeds instead of throwing them away as waste after consuming the fruit pulp.

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Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleicontrasting

confidence: 69%

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleimentioning

confidence: 69%

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleimentioning

confidence: 99%

Section: Results Of the Functional Properties Of Ben Oil (Moringa Oleimentioning

confidence: 99%

See 2 more Smart Citations

Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours

O.¹

2014

IJNFS

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“…Similarly, Neto et al (2001) reported poor foaming properties of cashew nut protein isolate, almond flour and protein concentrate, respectively. In addition, observed zero foam capacity for DHC in this study is similar to those of heat-treated soy bean and cow pea flours (Obatolu and Cole 2000) Emulsifying activity and stability Proteins generally have good emulsifying properties and they are often used in food emulsions. Proteins are composed of charged amino acids, non-charged polar amino acids and nonpolar amino acids, which makes protein a possible emulsifier, the surfactant possessing both hydrophilic and hydrophobic properties and be able to interact with both water and oil in food system (Yu et al 2007).…”

Section: Foaming Capacity and Stabilitysupporting

confidence: 72%

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

2013

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Turkish Tombul hazelnut consumed as natural or processed forms were evaluated to obtain protein concentrate. Defatted hazelnut flour protein (DHFP) and defatted hazelnut cake protein (DHCP) were produced from defatted hazelnut flour (DHF) and defatted hazelnut cake (DHC), respectively. The functional properties (protein solubility, emulsifying properties, foaming capacity, and colour), and dynamic rheological characteristics of protein concentrates were measured. The protein contents of samples varied in the range of 35-48 % (w/w, db) and 91-92 % (w/w, db) for DHF/DHC and DHFP/DHCP samples, respectively. The significant difference for water/fat absorption capacity, emulsion stability between DHF and DHC were determined. On the other hand, the solubility and emulsion activity of DHF and DHC were not significantly different (p>0.05). Emulsion stability of DHFP (%46) was higher than that of DHCP (%35) but other functional properties were found similar. According to these results, the DHCP could be used as DHFP in food product formulations. The DHFP and DHCP samples showed different apparent viscosity at the same temperature and concentration, the elastic modulus (G' value) of DHPC was also found higher than that of DHFP samples.

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