STUDIES ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF PRIDE OF BARBADOS (Caesalpinia pulcherima) SEED FLOUR

Akoja, S.S. (2017) STUDIES ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF PRIDE OF BARBADOS (Caesalpinia pulcherima) SEED FLOUR. Journal of Global Biosciences, 6 (1). pp. 4643-4651. ISSN 2320-1355

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Abstract

The physical and functional properties of Pride of Barbados (Caesalpinia pulcherima) seed flour were investigated using standard analytical methods. The result of physical parameter revealed that Pride of Barbados seed weight, volume and density were in the range reported for some commonly consumed legumes, however, lower hydration and swelling co-efficient were exhibited by the seed. The seed flour exhibited a good gel forming properties of 10%, The water and oil absorption capacities of 420% and 270% respectively indicated that the seed is more hydrophobic, but less lipophilic in nature. It exhibited poor foaming and emulsion qualities. Protein solubility was found to be pH dependent and showed minimum solubility at pH4.0.The seed flour could be used in food system where the above qualities are desirable. Key words: Physical & Functional Properties, Caesalpinia pulcherima, flour.

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:	19 May 2020 19:34
Last Modified:	19 May 2020 19:34
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/145

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