Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox (Hura Crepitans) Seeds
2016
Osungbade, Omolayo R. | Gbadamosi, Olasunkanmi S. | Adiamo, Oladipupo Q.
The effects of cooking and natural fermentation on the chemical composition, functional properties and protein digestibility of Hura crepitans seeds were investigated. The results showed a high protein content and in vitro protein digestibility which increased with cooking (at 100C) and increase in fermentation period (24–96 h). Functional analyses showed a decrease in oil absorption, water absorption, foaming and emulsion properties while fermentation increased the pH, bulk density and least gel concentration. The protein solubility profile of H. crepitans was pH‐dependent as higher solubility was observed in the alkaline than acidic region. The foaming and emulsifying properties were decreased with increase in salt (NaCl) concentration. Therefore, cooking and fermentation processes of H. crepitans seeds can enhance utilization of the seeds. PRACTICAL APPLICATIONS: Sandbox (Hura crepitans) seed is one of the underutilized oilseeds in Nigeria that is rich in protein. This study shows that through cooking and fermentation processes, the chemical composition and functional properties of the seeds can be enhanced. These processes will also increase availability and digestibility of protein in the seeds. Therefore, cooked and fermented sandbox seeds can be used as ingredients in food fortification owing to the high protein content and good functional properties.
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