Agwo, E. O and Akoja, S.S. (2020) EFFECT OF SALT APPLICATIONS ON SOME FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) SEED FLOOR. In: Proceedings of the 2nd International Conference, The Federal Polytechnic, Ilaro, 10th – 11th Nov., 2020, 10th – 11th Nov., 2020, The Federal Polytechnic, Ilaro.
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Abstract
The effects of salt applications on the functional properties of Vigna subterranea flour were iinvestigated using standard methods. The salts used were NaCl. KCI, Na2So4 and K2So4. The least gelation concentrations of 10.0% in free salt solutions were improved to between 6.0%-8.0% in the presence of the salts used. The water absorption capacity of 186.7% decreased at various salt concentrations compared with value in distilled water but consistency of improvement was found in Na2So4. The foaming capacity of 61.8% in distilled water was improved from 61.8% to 65.3% depending on the type and level of salt used. Foaming stability value after 4h were type of salt and salt concentrations dependent. The oil emulsion capacity depended mostly on the salt concentration and the type of salt under consideration while oil emulsion stability is better at higher salt concentrations between 5.0% -10.0% (W/V) than lower salt under consideration for the studied sample.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) S Agriculture > SB Plant culture |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 29 May 2021 14:37 |
| Last Modified: | 29 May 2021 14:37 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1485 |
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