Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour

Flour samples were prepared from dehulled and undehulledsweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineralcontent and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight).Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orangeseeds had least gelation concentrations of 10 and 12%(w/v), respectively. Water absorption capacity for thedefatted and undefatted dehulled flour samples were 240and 220%, respectively. Defatting improved oil absorptioncapacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreasedfollowing defatting of flour. Foam prepared from defattedflour was less stable than that from full-fat flour.Incorporation of NaCl up to 0.2 M improved the foamingcapacity of orange seed flour.     

Effect of pre-dehulling treatments on the composition of seeds of the legumeAfzelia africana and its potential use in pastries

Flour was prepared from seeds ofAfzelia africana dehulled by different treatments and used to replace 10, 20, 30, 40 and 50% wheat flour in biscuits and doughnuts. The composition and water and oil absorption properties of the flour blends were evaluated. The biscuits and doughnuts made from each flour blend were evaluated organoleptically. The composite flour containing the highest proportion (50%) ofA. africana seed flour contained the highest levels of protein and fat, exhibited the highest water absorption property but the lowest oil absorption capacity. Sensory scores showed high overall acceptability for products with a 10–30% level of substitution.     

Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour

Flour samples were prepared from fermented and unfermentedAfrican oil bean (Pentaclethra macrophylla) seeds (AOBS). The flour samples were evaluated for proximate composition and certain functional properties. The influenceof defatting on these properties was also determined. Fermentation significantly increased (p<0.05) the proteinand decreased the crude fiber, ash, fat and carbohydrate contents of the AOBS flours. The nitrogen solubility of both fermented and unfermented flours was pH dependent withminimum and maximum solubility at pH 4.0 and pH 8.0, respectively, and with increased nitrogen solubility in the fermented sample. The fermented and unfermented flour sampleshad least gelation concentrations of 14 and 16% (w/v), respectively. The water absorption capacity and foam capacitiesof the fermented flour were 36 and 34%, respectively, over the unfermented seed flour. On the other hand, fermentation decreased the fat absorption capacity, emulsion activity and emulsion and foam stabilities. Fermentation decreased (p<0.05) the bulk density of AOBS flour by 15%. Defattingimproved all the functional properties evaluated except emulsion activity. These results indicate potential food usesof fermented and unfermented AOBS flour samples as protein supplements in diets and as functional ingredients in formulated foods.     

Certain functional properties of defatted pumpkin seed flour

Defatted pumpkin (C. pepo andC. maxima) seed flour has potential food uses because of its high protein content, 61.4±2.56%. The functional and electrophoretic properties of the defatted flour were investigated. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of water-soluble protein subunits with isoelectric points between 3.81–8.08 and apparent molecular weights between 19,200 and 97,000 daltons. Minimum nitrogen solubility was observed at pH values between 3.0–7.0 and exceeded 90% at pH above 9.0. Solubility was a function of ionic strength. It appeared that, even at the pH of minimum solubility, the pumpkin seed proteins could be dissolved up to high concentrations by increasing NaCl molarity. The viscosity of flour-water dispersion was affected by flour and salt concentrations, and temperature. The least gelation concentration was 8% (w/v) and the water and oil absorption 24.8±2.03 and 84.4±4.05 g/100 g respectively. Sorption isotherms, BET monolayer moisture and binding energy of sorption were also calculated. Both foam capacity and stability were pH dependent.     

Compositional,functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds

African breadfruit (Treculia africana Decne) seeds were either boiled or roasted and then milled into flour. Chemical composition, functional properties and storage characteristics of raw and treated flours and the effect of partial proteolysis on selected functional properties of the raw flour were determined. Raw flour contained 20.1% crude protein, 2.5% total ash and 13.7% fat. Heat processing significantly (p<0.05) improved in vitro protein digestibility, and water and fat absorption capacities but decreased bulk density, nitrogen solubility, emulsion and foaming properties, trypsin inhibitor, and phytic acid and polyphenol contents of the samples. Boiling proved more effective than roasting for improving protein digestibility, emulsion capacity and foam stability and reducing antinutritional factor levels. Partial proteolysis increased nitrogen solubility, bulk density and water and fat absorption capacities but decreased foam capacity at hydrolysis levels greater than 35%. Fatty acid and peroxide values of the samples increased during storage. Compared to raw samples, heat processed samples had significantly (p<0.05) lower and more acceptable peroxide values and free fatty acid contents and higher and more stable water (3.0 g/g sample) and fat (2.4 g/g sample) absorption capacities.     

Studies on green gram (Phaseolus aureus) protein concentrate and flour

Protein isolate from green gram (Phaseolus aureus) was prepared and the chemical composition was determined. It contained 64.04% protein, 1.8% total lipids, 27.64% total carbohydrates, 1.68% crude fibre and 4.84% ash. Iron, calcium, magnesium, copper, zinc, potassium and sodium were determined. The limiting amino acid in the protein isolate was lysine. In vitro digestibility pepsin followed the pancretion was the highest and the lowest was the digestion by pepsin alone. Water absorption, oil absorption, emulsion capacity and nitrogen solubility index (NSI) of the protein isolate were 2.26g/g, 1.24g/g, 31.4g/g and 6.8g/g, respectively. For comparison the same functional properties were determined for the flour of green gram. Replacing 5 and 10% of the wheat flour with green gram flour improved the mixing properties of dough and produced good acceptable bread. However, the addition of 15% green gram flour weakened the dough and lowered the quality of bread. Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.     

Effects of debittering methods on the proximate composition,organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour

Sesame seeds were boiled and allowed to sprout under ambient condition (30±2 °C) with an objective to reduce or eliminate the bitter taste associated with them. The untreated seeds were used as a control. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was a slight increase (about 10%) in protein content of sprouted seeds. The foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled seeds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the untreated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with prolonged storage appeared to be more with flours from the sprouted or boiled seeds than that from the untreated ones. The water absorption properties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H₂O/g sample, respectively whereas the oil absorption capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be practised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulation of some other conventional food products.     

Proximate composition and selected physicochemical properties of the seed,pulp and oil of sour sop (Annona muricata)

Proximate composition and physicochemical analyses were carried out onthe seed, pulp and extracted oil of sour sop (Annona muricata). Theresults showed that the seed contained 8.5% moisture, 2.4% crudeprotein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0%carbohydrate. The seed also contained 0.2% water soluble ash, 0.79%titratable acidity and 17.0 mg calcium/100 g. The pulp was found tocontain 81% moisture, 3.43% titratable acidity and 24.5%non-reducing sugar. Selected physicochemical characteristics includedrefractive indices of 1.335 for the seed and 1.356 for the pulp, specificgravities of 1.250 for the seed and 1.023 for the pulp, pH values of 8.34for the seed and 4.56 for the pulp, and soluble solids contents of1.5 ^°Brix for the seed and 15 ^°Brix for the pulp. Theextracted oil (20.5% yield) had a 60.43% unsaponifiable value,23.54 KOH/g acid value, 100.98 K0H/g saponification value, 1.1 K0H/gperoxide value, 1.464 refractive index, 5.77 pH, 69.5 ^°Brix soslublesolids and 0.2900 specific gravity.     

Influence of pH and sodium chloride on selected functional and physical properties of African breadfruit (Treculia africana Decne) kernel flour

African breadfruit seeds were cleaned, parboiled (98 ^°C) for 15min, drained and dehulled. The kernels were sun-dried, then milled andsieved into flour. Nitrogen solubility (NS), water absorption capacity(WAC), emulsion activity (EA), viscosity, foaming and emulsifyingproperties of the flour were determined as functions of pH and NaClconcentration. The NS was pH dependent with a minimum at pH 4 andmaximum at pH 10. The flour also exhibited minimum and maximum foamcapacity at pH 4 and 10, respectively. The minimum emulsion activity wasat pH 4, a value which increased from 7–16% at pH 12. The addition ofNaCl at concentrations of 0.2 to 0.4 M improved WAC, NS, foamingand emulsion properties of the flour. Sodium chloride enhanced NS of theflour at pH 4–6 and EA at pH 2–8.The EA at pH 2, 10 and 12 correlated negatively (r = –0.30) with NaClconcentration levels; however, the correlation was not significant (p> 0.05). The flour dispersions had lower viscosities at acid pH and in thepresence of NaCl than at neutral and alkaline pH values. Results indicatedthe flour could be used in food product supplementation.     

Proximate Composition and Functional Properties of Fullfat and Defatted Beniseed (Sesamum Indicum L.) Flour

The proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour were evaluated. Functional properties studied were foam capacity and stability, water and oil absorption, bulk density, emulsion capacity and nitrogen solubility. Defatting increased the crude protein, ash, crude fiber, carbohydrate and mineral contents. Defatted flour showed comparatively better foam capacity and stability, water absorption and emulsion capacities but diminished bulk density and oil absorption capacity. Nitrogen solubility was pH dependent with a minimum at pH 4 and maximum at pH 8. Maximum nitrogen solubility (95%) was recorded for defatted flour while that for the fullfat flour was 60%. The proximate composition and functional properties of the samples suggest that beniseed flour would have useful application in fabricated foods.     

Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla

Extrusion processing characteristics of Cherry Vanilla quinoa flour (Chenopodium quinoa Willd) were investigated using a three factor response surface design to assess the impact of feed moisture, temperature, and screw speed on the physicochemical properties of quinoa extrudates. Specific mechanical energy (SME) required to extrude this quinoa variety was higher (250–500 kJ/kg) than previously reported for quinoa. The following characteristics of the extrudates were observed: expansion ratio (1.17–1.55 g/cm³), unit density (0.45–1.02 g/cm³), water absorption index (WAI) (2.33–3.05 g/g), and water solubility index (WSI) (14.5–15.87%). This quinoa flour had relatively low direct expansion compared to cereal grains such as corn or wheat, suggesting that it is not well suited for the making of direct expanded products. The study further suggests that there is a need to understand the processing characteristics of new quinoa varieties for cultivation. Understanding extrusion and other quality traits in advance will help to select the appropriate varieties that would allow food processors to meet consumer needs.     

The physico-chemical properties of the seed and seed oil ofJatropha gossipifolia

The physico-chemical properties of the seed and seed oil ofJatropha gossipifolia were assessed by standard methods. The seed contains 35.8% crude oil of iodine value 107.25, 13.40% protein, 9.25% fibre, 30.32% carbohydrate and 6.0 g/kg saponins. The fatty acid composition of the seed oil was determined by GC-MS. Caprylic, myristic, palmitoleic, palmitic, oleic, stearic, linoleic, vernolic, arachidic, behenic and lignoceric acids were found.     

Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.)

The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phyticacid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p<0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCI improved foam volume. Ungerminated seeds had high water (2.3–3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1–3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding.     

Nutritional and antinutritional components of Canavalia spp. seeds from the west coast sand dunes of India

Seeds of two coastal sand dune wild legumes, Canavalia cathartica and Canavalia maritima from the west coast of India were analyzed for their nutritional and antinutritional properties. The seeds contained 35.5 and 34.1% crude protein, 52.8 and 50.5% crude carbohydrates, 1.3 and 1.7% crude lipids and 3.1 and 3.5% ash content, respectively. Among the minerals, potassium was the highest followed by phosphorus. Globulins and albumins constituted the major seed proteins of both plants. Most of the essential amino acids were at adequate levels. Although the crude lipids were below 2%, the unsaturated fatty acids were high. Seeds did not contain tannins and trypsin inhibitors. The levels of total phenolics were low, but showed high hemagglutination activity. The nutritional properties of these seeds have been compared with other Canavalia spp. and wild unconventional or tribal legumes. Overall, the study results suggest that the seeds of C. cathartica and C. maritima possess potential nutritive value particularly higher protein, essential amino acids and low levels of antinutritional factors. These wild legumes are adapted to low nutrient, high saline and drought conditions of the coastal sand dunes; their conservation and domestication are warranted as potential alternative sources of protein.     

52份波兰小麦种子性状分析

为了解波兰小麦籽粒及其品质性状,对52份波兰小麦品种籽粒性状进行了测定,并对其品质性状间的相关性进行了分析。结果表明：（1）供试波兰小麦籽粒千粒重变异系数最高为42.27%,其次为粗蛋白、湿面筋含量,变异系数分别为11.47%和11.74%;较高原448,10号的籽粒千粒重提高46.95%,20号的粗蛋白含量提高105.83%,2号的湿面筋含量提高94.31%,这些品种可以作为较高千粒重和籽粒品质的重要种质资源;供试小麦籽粒长度、宽度与千粒重呈极显著正相关,籽粒大小可以作为千粒重选择的指标。（2）主成分分析表明,波兰小麦面粉的形成时间对其品质影响的权重最高（W=0.24）,其次是稳定时间对品质的影响（W=0.23）;面粉的稳定时间和形成时间与籽粒含水率、粗蛋白含量呈显著或极显著负相关,与籽粒千粒重呈极显著正相关,湿面筋含量与面粉形成时间呈显著正相关。可选择千粒重较大、籽粒含水率较低、粗蛋白含量适宜的波兰小麦作为我国小麦遗传基础拓展和品种改良的亲本材料。     

Chemical composition and content of antinutritional factors in Polish cultivars of peas

The seeds of 15 Polish pea varieties contained from 221 to 281 g/kg crude protein with a mean of 240.2±3.5 g/kg dry matter (DM). The weight of 1000 pea seeds, depending on cultivar, ranged from 209.4 to 280.4 g. No interactive effect between the seed mass and the crude protein content was detected. The highest significant negative correlation between weight of seeds and dietary fiber content wasr=−0.815^XX. The content of dietary fiber ranged from 161.5 to 209.9 g/kg with a mean of 187.9±3.8 g/kg. The mean gross energy of seeds was 18.1±0.28 MJ/kg. Amino acid composition of all the cultivars was similar, which was indicated by a similar index of essential amino acids (EAAI) of about 69.7±0.25. Trypsin inhibitor content in seeds was from 2.83 to 7.32 TIU/mg and the content of phytates ranged from 6.32 to 13.36 mg/g DM. The mean content of polyphenols and flavanols in analysed pea cultivars was 0.92 amd 0.46 mg/g, respectively. In the seeds of most cultivars little or no pyrimidine glucosides, i.e. vicine and convicine, were found. The overall mean oligosaccharide content was 64.3±1.8 g/kg, of which α-galactosides were 46.8±2.0 g/kg. The antinutritional factor content was not significantly correlated with protein content. No statistical relationship was found between crude protein and dietary fiber content. It was observed that pea cultivars with higher trypsin inhibitor activity contained significantly less flavanols (r=−0.607^X) and α-galactosides (r=−0.617^X). The varieties with higher seed content of dietary fiber contained the highest amount of α-galactosides (r=0.514^X).     

Effect of blanching and ripening on functional properties of plantain (Musa aab) flour

Flours were prepared from raw and blanched samples of and ripe mature plantain Musa aab and examined for theirproximate composition, physical characteristics and functionalproperties. The plantain flours contained 3.5 g crude protein,2.5–3.5 g crude fat, 5.7–7.1 g moisture, 1.33–2.0 g crudefiber, 1.66–2.0 g ash, and 82.25–86.07 g carbohydrate per 100 gsample. The flours had bulk densities between 0.42–0.72 g/ml,emulsion capacities of 4.7–14.7%, water absorption capacitiesof 250–338%, oil absorption capacities of 214–371%,foaming capacities of 1.90–5.79%, least gelation concentrationsof 6–8%, and viscosities of 23.7–46.7 CP at 2% slurry concentration. Foaming capacity increased with increasing flourconcentration. Blanching considerably reduced the emulsion capacity and viscosity, while bulk density, water and oilabsorption capacities were increased by blanching. Ripening wasfound to have a negative effect on all the functional propertiesexamined except the bulk density, and gelation property. Unripe plantain could be used as an emulsifier and thickener in a foodsystem.     

Physical properties of tung seed: An industrial oil yielding crop

Data on physical properties of seeds have significant importance for machinery and process equipments design. This study was conducted to investigate some physical properties of tung seed (Aleutites Fordii) namely, dimensions, 100 unit mass, arithmetic mean diameter, geometric mean diameter, sphericity, aspect ratio, surface area, bulk density, true density, porosity, terminal velocity and coefficient of friction. The applications of these properties are also discussed. The tung seed has an average of 13.24% (d.b.) moisture and 40.37% oil content. The average seed length, width, thickness were 22.61 mm, 20.35 mm, 13.95 mm, respectively. The average surface area of tung seed is 1084.20 mm² while the sphericity and aspect ratio were 0.82 and 90.07%, respectively. The average bulk density of seed was 0.502 g/cm³ while the true density was 0.995 g/cm³, and the corresponding porosity was 49.88%. The terminal velocity was 8.3 m/s. The static coefficient of friction on three different contacting materials has been found out and the results showed that the mean value of static coefficient friction was least in case of aluminum sheet while it is highest for plywood.     

Proximate composition,energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

The proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds were determined. The bulk density, reconstituability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g forA. africana and 4.5 kcal/g forB. eurycoma seeds). Foam properties ofB. eurycoma seeds were found to be better than that ofA. africana seeds in terms of foam volume and stability. Emulsification properties ofB. eurycoma seeds were also found to be better thanA. africana seeds suggesting thatB. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.     

Physical properties of chia (Salvia hispanica L.) seeds

Physical properties of Salvia hispanica L. seeds were investigated and their application was also discussed. Physical properties were assessed for white and dark seed separately, except for the angle of repose and static coefficient of friction, which were determined for the seed mixture. The mean moisture content was 7.0% (dry basis). The average for the three characteristic dimensions, length, width and thickness was 2.11, 1.32 and 0.81 mm for dark seeds and 2.15, 1.40 and 0.83 mm for white seeds, respectively. The bulk density, true density and the porosity were between 0.667 and 0.722 g cm⁻³, 0.931 and 1.075 g cm⁻³, and 22.9 and 35.9%, respectively. The equivalent diameter ranged from 1.32 to 1.39 mm. The volume of single grain and sphericity ranged between 1.19 and 1.42 mm³, and 62.2 and 66.0%, respectively. The geometric mean diameter ranged between 1.31 and 1.36 mm for dark and white chia seeds, respectively. This parameter could be used for the theoretical determination of seed volume and sphericity. One thousand seed mass averaged 1.323 g for dark seeds, and 1.301 g for white seed. The angle of repose varied between 16° and 18° whereas the value of static coefficient of friction was 0.28 on galvanized sheet and 0.31 on mild steel sheet.