Ajayi, Adebola and okeye, Oluwagbemiga K. S and Umar, Basheer F. and Adebowale, Olalekan J. (2012) INFLUENCE OF ALKALINE-COOKING ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF UNDER-UTILISED SEED OF OIL BEAN (HEXALOBUS CRISPIFLORUS) FLOUR. Journal of Medical and Applied Biosciences, 4. pp. 67-77. ISSN 2277-0054
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2012 Ajayi Sokeye Umar and Adebowale. Alkaline cooking article.pdf Download (315kB) |
Abstract
The effect of alkaline-cooking on the proximate composition and functional properties of two under-utilised seeds flour were studied using a 2 x 4 factorial experimental design with cooking time (0, 30 min) and lime concentrations (0, 0.33, 0.5 and 1.0%). Proximate composition (crude protein, crude fat, moisture, ash and crude fibre), pH, energy value and the functional properties (Bulk density, water absorption, oil absorption, foaming capacity and swelling power) were determined using standard methods. The cooking time and lime concentration significantly (p≤0.05) influenced the moisture, pH, ash, protein and crude fat of the samples. Nixtamalization significantly (p≤0.05) increased the foaming capacity (1.0 – 2.4%) and swelling power (2.9 – 3.7%). Conversely, there were decrease in the values obtained for the bulk density (0.7 – 0.5g/cm3), water absorption (5.2 – 4.2ml/g) and oil absorption capacity (6.0 – 5.6ml/g). The effect of lime concentration on the foaming capacity, swelling power, ash and protein were not too significant (p≤0.05); however, a slight increase in protein content with pronounced fat contents were observed.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 14 Jul 2020 13:55 |
| Last Modified: | 14 Jul 2020 13:55 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1024 |
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