Physico-chemical characteristics and rehydration kinetics of five species of cucurbitacae seeds

Edith, Djiogue Manejo Josiane; Dimitry, Mang Yannick; Richard, Nguimbou Marcel; Léopold, Tatsadjieu Ngouné; Nicolas, Njintang Yanou

doi:10.1007/s11694-016-9443-8

Cited by 6 publications

(4 citation statements)

References 24 publications

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“…In other words, the parameter values can increase, reduce or stay constant depending on the temperature range studied. In most cases, the equilibrium moisture content increases (Verma and Prasad ; Maskan ; Bello and others ; Resio and others ; Khazaei and Mohammadi ; Kashiri and others ; Fracasso and others ; Miano and others ; Montanuci and others ; Edith and others ; Ramos and others ) due to some mechanisms: (i) the pores and spaces inside the grains expand, enabling more water to be held; (ii) the solubility of the components increases, opening the pores. On the other hand, and in few cases, the use of high temperatures reduced the equilibrium moisture content (Abu‐Ghannam and McKenna ; Gowen and others ; Prasad and others ; Oliveira and others ; Johnny and others ).…”

Section: Hydration Process Improvementmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

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Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.

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Section: Hydration Process Improvementmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

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“…Therefore, understanding the water uptake kinetics of Mucuna is important since it has direct effects on the subsequent processing operations and final product quality 11 . Since soaking temperature and time are key factors determining the amount of water absorbed by food materials 12 , it is necessary to characterize and optimize the water absorption phenomenon as a function of time and temperature 11 . Rehydration kinetics of different beans and peas had already been studied by Turhan et al 11 , Solomon 13 , and Kaptso et al 14 , however, information about the water absorption kinetics of Mucuna beans is yet to be properly documented.…”

Section: Introductionmentioning

confidence: 99%

Physical properties and water absorption kinetics of three varieties of Mucuna beans

Oyedeji

Sobukola

Green

et al. 2021

Sci Rep

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The physical properties and water absorption kinetics of three varieties of Mucuna beans (Mucuna pruriens, Mucuna rajada and Mucuna veracruz) were determined in this study. Physical properties including length, width, thickness, geometric mean diameter, sphericity, porosity, bulk density, area, volume and one thousand seed mass were calculated while hydration kinetics was studied by soaking Mucuna beans in water at 30 °C, 40 °C and 50 °C and measuring water uptake at 9 h interval. Peleg’s equation was used to model the hydration characteristics and Arrhenius equation was used to describe the effect of temperature on Peleg’s rate constant k1 and to obtain the activation energies for soaking. Significant variations were observed in almost all the physical properties of the different varieties, however, there were no significant differences (p < 0.05) in their thicknesses and bulk densities. The effectiveness of fit of Peleg’s model (R2) increased with increase in soaking temperature. Peleg’s rate constant k1 decreased with increase in soaking temperature while k2 increased with temperature increase. Activation energies of Mucuna pruriens, Mucuna rajada and Mucuna veracruz were 1613.24 kJ/mol, 747.95 kJ/mol and 2743.64 kJ/mol, respectively. This study provides useful information about the properties of three varieties of Mucuna beans that could be of importance to processors and engineers for process design and optimization.

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“…Whereas Ogunbusola et al ., [ 2 ] and Omowaye-Taiwo [ 21 ] observed lower moisture, Ogunbusola et al ., [ 2 ], Omowaye-Taiwo et al ., [ 21 ], Edith et al . [ 22 ] and Akusu et al ., [ 23 ] observed higher fat contents. In addition, the protein contents of C .…”

Section: Resultsmentioning

confidence: 99%

Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria

Nwoke,

Okechukwu,

Ugwuona

et al. 2023

PLoS ONE

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White melon (Cucumeropsis mannii Naudin), is among common and yet underutilized oil seed crop within the West African region, does not have sufficient information specific to its nutrient composition for foreign consumers. To supplement existing information, therefore, we investigated the nutritional profile of defatted and full-fat flour, alongside physicochemical breakdown and storage performance of soxhlet-extracted oil from two white melon (C. mannii) seed varieties found in Southeast Nigeria. Nutritional profile involved the determinations of proximate composition, minerals, vitamins, functional properties as well as amino acid profile. Physicochemical breakdown involved the determinations of fatty acid profile, lipid breakdown parameters, as well as associated physical attributes. Results showed defatting of flours increased the protein (69.04%), carbohydrates (16.26%), crude fiber (2.68%), ash (11.9%), mineral (Na ranging from 223.92–246.99 mg/100g), and vitamin contents (Vit B1 ranging from 0.453–0.712 mg/100g). Total amino acid differed slightly when comparing miniature (30.36 g/100g) and large (22.36 g/100g) seeds. Soxhlet-extracted oil possessed low thiobarbituric acid, acid, and peroxide values (0.030 and 0.038 mg MDA/kg, 1.08 and 1.27 mg KOH/g, and 2.95 and 3,94 mEqO2/kg, for large and miniature seeds respectively), and peak linoleic acid (5 and 6.45 mg/ml, for miniature and large seeds respectively). During storage, the thiobarbituric acid and peroxide values of soxhlet-extracted oil increased yet within acceptable limits.

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Physico-chemical characteristics and rehydration kinetics of five species of cucurbitacae seeds

Cited by 6 publications

References 24 publications

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Physical properties and water absorption kinetics of three varieties of Mucuna beans

Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria

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