Physical properties of Irvingia gabonensis, Detarium microcapum, Mucuna pruriens and Brachystegia eurycoma seeds

Abstract

A culinary enhancer is a substance that enhances the flavor and other properties of soups, stews and foods. Normally in flour form, culinary enhancers are used to enhance the proximate composition, viscosity, flavor and some other rheological and functional properties of soups and convenience foods. Physical properties of culinary seeds are utilized in the development of their handling, storage and processing facilities. The unit operations in the process of converting culinary seeds into flour include handling or conveying, cleaning, drying, storage, cracking, and separation of chaffs and shells before milling of the kernels or endosperm into flour. The aim of this study was to determine some postharvest physical properties of four African culinary enhancers, namely Irvingia gabonensis ( Ogbono ), Detarium microcapum ( Ofor ), Mucuna pruriens ( Ukpo ) and Brachystegia eurycoma ( Achi ) seeds. Ogbono seed had the highest dimensions (Length, L = 3.91, Width, W = 3.13, Thickness, T = 2.34 cm, Geometric mean diameter, D g = 3.06, Arithmetic mean diameter, D a = 3.13 cm, Equivalent mean diameter, D e = 2.87 cm and Square mean diameter, D s = 1.02 cm), followed by Ukpo, Ofor and Achi seeds. The average sphericity, surface area and 1000-unit mass were 0.6, 25.61 cm 2 and 11130 g; 0.95, 13.24 cm 2 and 4019 g; 0.94, 17.79 cm 2 and 7720 g and 0.48, 3.11 cm 2 and 8960 g for Ogbono, Ofor, Ukpo and Achi seeds respectively. These properties are useful baseline data required for further research studies on rational development of handling and processing systems for the products. The seeds' dimensions, size, and shape will be useful in the design and development of their cleaning, sorting, and grading machines and in the analyses of their drying behavior. The seeds’ densities and porosity values will be used to develop their conveying and storage facilities. The angles of repose and coefficient of friction will be used to design their conveying chutes and hoppers of their cracking machines and storage facility outlets.

Varietal and moisture effect on physical properties of various pearl millet (Pennisetum glaucum) cultivars

“…The cultivars of pearl millet collected and maintained at four different equilibrium moisture content (MC) were subjected to different physical and mechanical tests. Mean values and their standard deviations of selected engineering properties measured at four different equilibrium moisture contents of 10%, 15%, 20%, 25% (wb) were presented in were also found for pearl millet (Nwabueze et al, 2020) (Jain & Bal, 1997) (Asoiro et al, 2020) (Koocheki et al, 2007). The GMD value for all varieties increased linearly as the moisture level increased (Fig.…”

Extraction modeling, kinetics, and thermodynamics of solvent extraction of Irvingia gabonensis kernel oil, for possible industrial application

“…5 Nevertheless, there is greater utilization of the kernel, hence, it is a common practice to split the fruit into two using cutlass, in other to remove the split cotyledon (kernel) with knife, after which the flashy mesocarp is discarded, while the kernel is used for number of purposes. 9 Over the years, researches on I gabonensis kernel (IGK) majorly have been on its nutritional and medicinal applications, as well as the used of the milled kernels as condiment in soup as thickener, due to its rich fat and protein content. [10][11][12] Medicinally, it is used in body weight reduction of obese persons.…”

“…Seasonally (between April to July), I gabonensis tree produces lots of edible fruits which are often not consumed, since the kernel component has greater value 5 . Nevertheless, there is greater utilization of the kernel, hence, it is a common practice to split the fruit into two using cutlass, in other to remove the split cotyledon (kernel) with knife, after which the flashy mesocarp is discarded, while the kernel is used for number of purposes 9 …”

Biochemical changes associated with the administration of aqueous pulp extract of Irvingia gabonensis fruit on adult male Wistar rats

“…Traditionally, the pulp of this fruit is eaten fresh and the seeds are used as a food additive, and as such possess superb economic and nutritional advantages [7]. They are good sources of phytochemicals including the likes of alkaloids, flavonoids, saponins, tannins, and glycosides, as well as proteins, minerals, vitamins, carbohydrates, fats, and soluble fibres [8]. Studies have shown that Irvingia gabonensis pulp extract possesses therapeutic potentials which are beneficial, including but not limited to weight loss [3] and antioxidant activity [9].…”