CHEMICAL AND FUNCTIONAL PROPERTIES OF RAW AND COOKED UNDER-UTILIZED BLIGHIA SAPIDA SEED FLOUR
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Date
2019-05-09
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Library & Publications Committee, University of Ilorin
Abstract
Chemical and functional properties of raw and cooked under-utilized Blighia sapida (Ackee) seed flour were determined. The seeds were divided into two portions: portion A was peeled and dried while portion B was cooked, peeled, dried and milled. The flours were subjected to chemical, physico-chemical and anti-nutritional analyses. Higher protein content (14.97 %) was observed in the raw flour. Calcium and potassium contents were the major mineral in the seed flour. Amino acids in the flour include glutamic acid, aspartic acid, leucine, arginine and lysine in decreasing order. Raw flour had higher peak viscosity (78.25 RVU), holding strength (53.66 RVU), breakdown (24.59 RVU), final viscosity (66.79 RVU), setback (13.13 RVU) and pasting temperature (82.43 oC). The swelling power of raw flour increased drastically at 80-90 oC than the cooked flour. Swelling power of the flours increased with increasing temperature. Cooked Blighia sapida flour had low tannin, oxalate and alkaloid contents but high in phytate content.
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Research Article