Effect of Partial Proteolysis on the Functional Properties of Winged Bean (<i>Psophocarpus tetragonolobus</i>) Flour

Narayana, K.; Rao, M. S. Narasinga

doi:10.1111/j.1365-2621.1984.tb13247.x

Cited by 88 publications

(58 citation statements)

References 12 publications

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“…Similar observations had been reported for taro flour, tannia flour, cowpea flour and winged bean flour (Fagbemi & Olaofe, 2000;Narayana & Narasinga Rao, 1984;Bencini, 1986).…”

Section: Effect Of Processing On Functional Propertiessupporting

confidence: 73%

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Enujiugha¹,

Olotu²,

Malomo³

et al. 2012

JFR

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Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products. The effects of γ-irradiation (5kGy, 10kGy), cooking and combined treatment of 10 kGy irradiation and cooking on the chemical and functional properties of African oil bean seed (Pentaclethra macrophylla Benth) and physicochemical properties of its oil were investigated. The irradiated seeds and un-irradiated seeds were mechanically dehulled and milled into flour using an attrition mill. 'Raw seed', 'cooked seed', 'irradiated (5kGy) seed', 'irradiated (10kGy) seed' and 'irradiated (10kGy) and cooked seed' flour samples were analyzed for proximate composition, mineral content, functional properties and antinutritional factors, and the seed oils were analyzed for peroxide value, iodine value, acid value and free fatty acid content. The results show that the combined effect of γ-irradiation and cooking gave highest increase in nutritional quality, reducing protein from 32.91g/100g DM in the raw seed to 30.55g/100g DM and increasing fat content from 47.43g/100g DM to 51.19g/100g DM. Combined treatment led to the retention of sodium, calcium, zinc and iron more than the single treatments, but the same process reduced magnesium from 0.52mg/100g to 0.47mg/100g and phosphorus from 0.43mg/100g to 0.35 mg/100g. Least gelation concentration and emulsion capacity increased with combined γ-irradiation and cooking, whereas foaming capacity and water absorption capacity decreased significantly (p<0.05). Gamma-irradiation and cooking reduced the concentration of all the antinutritional factors. Combined γ-irradiation and cooking increased the peroxide value significantly (p<0.05) from 7.03 mg/g oil to 16.50 mg/g oil and increased the acid value, iodine value and free fatty acid of P. macrophylla seed oil. Combination of γ-irradiation and cooking increased nutrient bioavailability in the seed; it led to improvement in the functional properties and increased the susceptibility of the oil to rancidity.

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“…Similar observations had been reported for taro flour, tannia flour, cowpea flour and winged bean flour (Fagbemi & Olaofe, 2000;Narayana & Narasinga Rao, 1984;Bencini, 1986).…”

Section: Effect Of Processing On Functional Propertiessupporting

confidence: 73%

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Enujiugha¹,

Olotu²,

Malomo³

et al. 2012

JFR

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“…Bulk Density: This was determined by the method of Narayana and Narasinga Rao (1984). A graduated cylinder tubes were weighed and flour sample filled to 5 ml by constant tapping until there was no further change in volume.…”

Section: Oil Absorption Capacitymentioning

confidence: 99%

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Ocloo¹,

Bansa²,

Boatin³

et al. 2010

ABJNA

103

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The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this study is to determine the physico-chemical and functional properties of jackfruit seed flour. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to pass through a 250 µm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). The moisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matter basis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79 kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron (130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) and manganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lactic acid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) and bulk density (0.80 g/cm 3 ) were recorded for the jackfruit seed flour. The values for swelling power, foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour produced may be use as thickening and binding agent in food systems.

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“…Bulk density of flour was determined according to the method described by Narayana and Narasinga [20]. An empty calibrated tube was weighed and filled with a sample to 5 ml by constant tapping until there was no further change in volume.…”

Section: Bulk Density and Dispersibility Of Floursmentioning

confidence: 99%

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

Tizazu¹,

Emire²

2010

African Journal of Food, Agriculture, Nutrition and Development

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White lupin (Lupinus albus) seeds collected from the local markets of Debretabor (DT) and Dembecha (DB) in Ethiopia were studied for their chemical composition, physicochemical and functional properties. Moisture, total ash, crude protein, crude fat, crude fiber and minerals were determined. Mean values for protein, crude fat, total carbohydrates, crude fiber, and crude ash content of the two samples were 40.22, 8.92, 47.73, 10.08 and 3.15 g/100g, respectively on dry weight basis. The mean values of minerals such as phosphorus, iron, zinc and calcium contents for the samples were 248.90, 12.51, 4.68 and 82.56 mg/100g, respectively on dry weight basis. There was significant difference (p < 0.05) on physicochemical properties such as seed mass, seed volume, hull content, hydration coefficient, swelling capacity, cooking time, and seed hardness. However, the mean diameter, bulk density, sphericity, water absorption, swelling coefficient and swelling index were not significantly different between the two lupin seed samples. There was strong positive correlation between calcium content and the cooking time of lupin. The lower calcium concentration leads to a better cook ability and shorter cooking time. Hardness was negatively correlated with water absorption, and positively correlated with cooking time of the lupin seed. The flour obtained from Dembecha lupins was found to be superior to that of Debretabor in terms of the foaming capacity and bulk density. Lupin flour from Debretabor exhibited significantly higher dispersibility and water absorption than Dembecha, while the oil absorption was practically the same for the two lupins. Furthermore, a relationship exists between a water absorption capacity and the least gelation concentration. The results of chemical composition, physicochemical and functional properties for both lupin samples indicated that lupins can be used as a raw material for various food products manufacturing and provide consistency in food processing, analogous to other food legumes. Therefore, the research findings can be used by food companies in recipe development of lupin-based processed foods, including fortified food products to combat the protein-energy malnutrition (PEM) problem in Ethiopia and other East African countries.

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Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour

Cited by 88 publications

References 12 publications

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia

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