Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
Abstract
African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of different drying methods on the quality characteristics of the flour. The fresh pulp was oven, solar, and freeze-dried. Proximate, physicochemical and functional properties of the flours were determined. The flours had high amount of crude fibre (14.04-19.52%), carbohydrates (64.56-73.60%), energy (281.92 - 73.60 kCal/ 100g), relatively high water absorption capacity (307.18-517.66%), swelling power (433.0-556.92%), oil absorption capacity (83.48-164.38%) and good flowability (Hausner Ratios below 1.4 and Carr’s Indices below 23%). The present findings show that APP flour could be used as a potential ingredient in various food products such as pasta, puddings, cakes, biscuits, bread, crackers and doughnuts.
Authors and Affiliations
V. Abe-Inge, J. K. Agbenorhevi, F. M. Kpodo, O. A. Adzinyo
Identification of Luwak coffee volatile compounds with gas chromatography-mass spectrometry (GC-MS) method
Luwak Coffee is considered high class coffee in the international market for its specialty taste. Aroma is one of the most important components of coffee. Coffee aroma compounds are volatile and non-volatile. Different v...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...
Hydrogen peroxide scavenging activity of grape (Vitis vinifera) methanolic extract
Grape is a fruit used since antiquity by man for its therapeutic virtues due to its richness in antioxidant molecules that can replace synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyan...
Comparison of amino acid and chemical composition of jackfruit seed flour treatment
The study was conducted to analyse amino acid and chemical composition of raw jackfruit seed flours, germinated jackfruit seed flour and thermal jackfruit seed flour. The result showed that thermal jackfruit seed flour c...
Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study
Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antio...