Germinated, fermented and raw Cucumeropsis mannii (melon) seeds were processed into flours. A portion of the flours were defatted using n-hexane; both the full fat and defatted flours were evaluated for proximate composition and functional properties. The proximate compositions of the full fat and defatted C. mannii seed flours were: moisture, 4.97-5.67 % and 6.17-8.13 %; total ash, 1.95-3.24 % and 4.38-7.19 %; crude protein, 36.62-39.91 % and 71.91-77.05 %; crude fat, 45.06-49.57 % and 1.56-2.57 %; crude fibre, 2.71-3.63 % and 4.34-4.59 %; carbohydrate, 3.78-4.07 % and 4.45-6.54 %, respectively. The functional properties of the flour from full-fat and defatted seed were: water absorption capacity, 116.67-183.33 % and 216.67-267.67 %; oil absorption capacity, 252.33-274.00 % and 292.00-345.00 %; foaming capacity 17.36-30.34 % and 34.78-44.69 %; foaming stability, 5.17-11.54 % and 11.41-14.55 %; least gelation concentration, 24.67-28.00 and 13.33-18.67 %; emulsion capacity, 49.73-79.28 mL/g and 40.34-65.61 mL/g; bulk density 0.65-0.81 g/mL and 0.36-0.39 g/mL; protein solubility 4.00-5.89 % and 5.21-7.11 %, respectively. Germination enhanced the water absorption capacity, foaming capacity and protein solubility while fermentation increased the emulsion capacity. Defatting improved the water and oil absorption capacities, foaming capacity and protein solubility. The flour from germinated seeds may find use as ingredients in food emulsion and salad dressing, while those from fermented seeds may be used as food thickeners.
Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then analysed. Place and Duration of the Study: Department of Food Science and Technology, the Federal University of Technology, Akure, Ondo State and Department of Food Technology, The Federal Polytechnic, Ado Ekiti, between February 2020 and March 2022. Methodology: Lentinus squarrosulus spawn was obtained and grown into edible mushroom. The mushroom was divided into three, two portions were processed into boiled and fermented mushroom and the third one was used as control. The three samples were analysed for proximate, mineral, dietary fibre and phytochemical compositions. Results: The proximate composition revealed that moisture content ranged between 10.78-11.66%, ash 5.58-6.11%, fat 3.93-5.10%, crude fibre 6.79-7.29%, protein 16.88-20.53%, carbohydrate 51.24-53.88% and the energy value 321.41-330.15 kcal/100 g. Fermentation helped to improve the protein content of the sample. Mineral composition revealed that the samples were significantly different (p<0.05). Fermented sample had higher value in sodium, phosphorus, magnesium and iron, boiled sample was high in calcium and selenium while raw mushroom was high in manganese and zinc. Boiled sample has the least soluble fibre but high in insoluble fibre, this may be as a result of the soluble fibre being dissolved in water during boiling, but fermentation improved the soluble fibre content. The phytochemical composition revealed that fermentation improved the saponin and cardiac glycoside, boiling improved the terpenoid and cardiac glycoside while phlobatannin was only present in a small quantity in raw sample. Conclusion: Fermentation and boiling process helped to improve some nutrients in the processed mushroom flour and they can be used as food supplements.
Protein has been isolated from Adenopus breviflorus seed flour and used as a supplement to the production of yoghurt. The chemical composition of the seed flour and protein isolate was determined using standard methods. The yoghurt so produced was analysed for its pH, total solids, titratable acidity and the sensory qualities evaluated using the nine point Hedonic scale from dislike extremely (1) and like extremely (9). The results obtained from the chemical composition of the seed flour and protein isolates showed that they are good sources of protein (30.44% and 94.14% respectively). There was s significant reduction in the mineral content and antinutrients of the seed flour after protein isolation. The result obtained from the sensory evaluation showed that milk can be substituted for Adenopus breviflorus protein isolate from the production of yoghurt up to 25% level of substitution without affecting the sensory qualities.
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