DOI: 10.17265/2159-5828/2012.12.004
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Eunice Moriyike Ogunbusola, Tayo Nathaniel Fagbemi, Oluwatooyin Faramade Osundahunsi

Abstract: Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for…

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