Physiochemical and Phytochemical Characteristics of LesserKnown Nigerian Black Melon (Ahu Agba) Seed Flour
Journal Title: International Journal of Engineering and Science Invention - Year 2018, Vol 7, Issue 5
Abstract
The physiochemical and phytochemical properties of a lesser-known Nigerian black melon (ahu agba) seed flour was determine in this study. Foaming capacity, emulsion capacity, oil absorption, water absorption, and bulk density tests were conducted. The moisture, protein, fat, fibre, ash, carbohydrate, flavonoid, saponin, carotenoid and alkaloid contents of the flour were determined. The results show that the functional properties of the flour are: foaming capacity 0.02 %, emulsion capacity 62.00 %, oil absorption capacity 33.50 %, water absorption capacity 19.60 % and bulk density 1.49 g/ml. The proximate composition of the flour are: carbohydrate 53.18 %, protein 33.25 %, moisture 3.70 %, fat 27.00 %, crude fibre 5.75 % and ash 1.35 %. The flour has the following phytochemical composition: flavonoid 4.16 %, saponin 5.15 %, carotenoid 0.81 % and alkaloid 6.95 %. The analysis revealed that the flour could be used in soup making and infant food formulation. It could also be useful for prevention and cure of heart related diseases.
Authors and Affiliations
Peter Anyigor Okorie
Keywords
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