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Proximate composition and selected functional properties of Detarium microcarpum
1Department of Science Laboratory Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|October 27, 2001
Summary
Detarium microcarpum seed flour offers excellent nutritional value, with high protein and carbohydrate content. Its functional properties indicate suitability for diverse food applications, suggesting expanded use.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Science
Background:
- Detarium microcarpum is an underutilized legume seed with potential nutritional benefits.
- Understanding its proximate composition and functional properties is crucial for food applications.
Purpose of the Study:
- To evaluate the proximate composition of Detarium microcarpum seed flour.
- To determine the functional properties of Detarium microcarpum seed flour.
- To assess the suitability of Detarium microcarpum seed flour for food preparations.
Main Methods:
- Proximate analysis to determine moisture, ash, crude fiber, crude fat, crude protein, and carbohydrate content.
- Measurement of functional properties including bulk density, water absorption capacity, oil absorption capacity, and emulsion activity.
Main Results:
- Dehulled Detarium microcarpum seed flour contains 3.5% moisture, 3.5% ash, 2.9% crude fiber, 15% crude fat, 37.1% crude protein, and 39% carbohydrate.
- Functional properties such as bulk density, water absorption capacity, oil absorption capacity, and emulsion activity were quantified for both dehulled and undehulled flours.
- The seed flour exhibited favorable nutritional and functional characteristics.
Conclusions:
- Detarium microcarpum seed flour possesses good nutritional quality and suitable functional properties for various food preparations.
- The findings support expanding the use of Detarium microcarpum seed flour beyond its current limited applications.
- Further research into incorporating this flour into food products is warranted.
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