Effects of Processing On the Chemical Composition and Functional Properties of African Locust Bean (Parkia Biglobosa) Flour
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 7
Abstract
The effects of boiling and fermentation on the chemical composition and functional properties of African locust bean flours were studied. The seeds were sorted, cleaned and processed into raw, boiled and fermented African locust bean flours. The flours produced were evaluated for proximate, vitamin and functional properties using standard analytical methods. The proximate composition of the samples showed that the flours had a range of moisture, 9.45-10.06%, crude protein, 21.24-22.62%, fat, 10.31-11.32%, ash, 3.00-4.19%, crude fibre, 3.25-3.84%, carbohydrate, 45.80-52.21% and energy, 378.59-388.83 KJ/100g, respectively. The vitamin composition of the flours showed that the vitamin A, ascorbic acid, vitamin E, thiamine, riboflavin and niacin contents of the samples varied between 3.26-4.91 mg/100g, 3.12-4.78 mg/100g, 2.78-3.83 mg/100g, 0.06-0.13 mg/100g, 0.03-0.08 mg/100g and0.11-0.22 mg /100g, respectively. Also, the functional properties of the flours revealed that the water absorption, oil absorption, foam, swelling and emulsion capacities and bulk density of the samples were significantly (p<0.05) higher in boiled flour compared to the samples fermented for 48 and 72 h, respectively. The proximate, vitamin and functional properties of the flours evaluated showed that the processed African locust bean flours have the potentials to be used as nutritional supplements and functional ingredients in the preparation of seasonings and other food products than the raw sample.
Authors and Affiliations
* Ezugwu, E. N. ,, Okoye, J. I. , Ene, G. I.
Keywords
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