Abstract

This work studied the effects of soaking, roasting and boiling on antinutritional factors, proximate and functional properties of D. microcarpum flour. Three samples of flour were produced by soaking, roasting and cooking. The flours were evaluated for proximate, energy, anti-nutritional, functional and pasting. The proximate composition showed moisture content of 9.01 to 9.81%, protein (13.94 to 14.94%), ash (5.66 to 5.86%), crude fibre (3.61 to 4.27%), fat (1.01 to 4.67%) and carbohydrate (61.33 to 66.13%). The energy value ranged from 329.37-446.39 Kcal/100g. Antinutritional composition showed flavonoid of 0.66 to 0.82 mg/100g, saponin (0.02 to 0.03 mg/100g), phytic acid (0.23 to 0.87 mg/100g), tannin (0.34 to 0.67 mg/100g), oxalate (0.46 to 0.86 mg/100g. The functional properties showed water absorption capacity of 10.28 to 11.73 ml/g, oil absorption capacity (2.20 to 3.13 ml/g), loose and packed bulk densities (0.51 to 0.62 and 0.67 to 0.72 cm3,respectively,) foam capacity (8.11 to 9.30 cm3), solubility (2.02 to 3.01%), swelling power (3.42 to 4.72 cm3). Soaked samples showed highest values (13298.50, 6989.00, 16026.50 and 9717 RVA) for peak, breakdown, final and setback viscosities, respectively. The pasting temperature and pasting time were not significantly (p>0.05) affected by treatments. The results showed that the seed displayed functional characteristics, which could enhance its applications in food formulations.

Authors and Affiliations