Proximate composition and functional properties of African breadfruit kernel and flour blends
2000
Akubor, P.I. | Isolokwu, P.C. | Ugbane, O. | Onimawo, I.A.
African breadfruit seeds (ABS) were toasted at 80 and 120 degrees C for varied period of times. The effects of the toasting temperature and time on selected functional properties of the seed flours were determined. Flour blends were prepared from the toasted ABS and wheat flours. The chemical composition and functional properties of the blends were determined. Toasting increased the water absorption capacity (WAC) of ABS flours with increased toasting time at both toasting temperatures. The oil absorption capacity (OAC) on the other hand, increased up to 20 min of seed toasting at both 80 and 120 degrees C and thereafter decreased. At both 80 and 120 degrees C, the foaming capacity (FC) of the seeds decreased with increased toasting time, with greater decreased at 120 degrees C. The protein, fat, ash and crude fibre contents of the flour blends increased while carbohydrate and moisture contents decreased with increased levels of toasted African breadfruit flour (TABF) in the blends. The TABF showed significantly higher (P < 0.05) WAC, OAC, FC and emulsion activity (EA) than wheat flour (WF). These properties increased with increased amounts of TABF in the blends. All the flour blends exhibited a least gelation concentration of 8% (W/V). The bulk density (g/cm(3)) and wettability values of flour blends varied from 0.74 to 0.84 and 19 to 31, respectively. Heating increased the swelling capacity of the flour blends.
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