FUNCTIONAL PROPERTIES OF FLOURS FROM DRIED AND ROASTED BLIGHIA SAPIDA ARILS CAKES HARVESTED IN CÔTE D’IVOIRE
Journal Title: European Journal of Pharmaceutical and Medical Research - Year 2018, Vol 5, Issue 8
Abstract
Blighia sapida is a very important plant in food, the study of the functional properties of dried aril cakes (DAC) and roasted cakes (RAC) showed a wealth of proteins which were at 36.37 ± 0.37% for DAC and 39.87 ± 0.84% for RAC. Regarding functional properties, Roasting had improved some functional properties of powders compared to those dried and were significantly different (p ≤ 0.05). Indeed, The solubility in alkaline solutions according to the pH was better in NaCl (25.13-33.02% and 38.38-49.73% for RAC) solution than that of NaOH (15.94-55.37% for DAC and 20.3-60.62% for RAC), with the powder of roasted aril cakes with low solubility at pH 4 and pH 8 of the arils and high solubility at pH 6 and pH 10 of Blighia sapida. As a result, they were more likely to be soluble in water and gave a good water absorption capacity (700.25 ± 9.25% DAC against 761.83 ± 13% RAC), water solubility index (20.5 ± 0.5% for DAC against 47.25 ± 2.25 for RAC) and have an affinity for unrefined oils such as red Palm oil (730.1% and 648.47% DAC and RAC respectively) and which had the lowest hydrophilic-lipophilic ratio (0.96% (DAC); 1.01% (RAC)). The aril cake showed good functional characteristics for use in many food industries.
Authors and Affiliations
Prof. Edmond Ahipo Dué
Keywords
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