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Research Article

Academia Journal of Biotechnology 6(3): 054-061, March 2018
DOI: 10.15413/ajb.2018.0103
ISSN: 2315-7747
2018 Academia Publishing

Abstract


Effect of dehulling and fermentation on physico-chemical and functional properties of mesquite (Prosopis africana Guill. and Perr.) seed flours
 

Accepted 26th February, 2018
 
Afolabi AK1*, Igyor MA2 and Ikya JK2

1Department of Food Technology, College of Science and Technology, Kaduna Polytechnic, Kaduna, Nigeria.
2Department of Food Science and Technology, College of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria.

 

Dehulled and fermented flours were produced from mesquite (Prosopis africana Guill. and Perr.) seeds and each of the samples was subjected to physico-chemical analysis using standard analytical methods. The results indicated that moisture content of the flours ranged from (2.67 to 9.70%), crude protein (14.23 to 34.24%), crude fat (1.07 to 27.93%), crude fibre (1.20 to 3.87%), Ash (1.33 to6.33%) and carbohydrate (26.03 to 76.84%). The result of pH ranged from (6.20 to 7.95). Calcium (Ca) ranged from (121.3 to 275.2) in mg/100 g; copper (Cu) ranged from (2.92 to 6.16) mg/100 g; iron (Fe) ranged from (1.35 to 10.05) mg/100 g; zinc (Zn) (2.36 to 6.33) mg/100 g; magnesium (Mg) (58.90 to 78.51) mg/100 g; phosphorus (P) (141.29 to 298.07) mg/100 g; Sodium (Na) (17.51 to 58.90) mg/100 g while potassium (K) ranged from (111.1 to138.6) mg/100 g. Wettability ranged from (5.0 to 25.0) min; Water absorption capacity in g/ml ranged from (2.2 to 8.0) while the oil absorption capacity in g/ml ranges from (1.87 to 8.09). All the flours produced were within safe limits as stipulated by International Standards. The results showed that flours from dehulled and fermented mesquite seeds can be incorporated to produce condiments of high functional properties.

Keywords: Mesquite, Prosopis africana, fermented flours, seed flours, dehulling, proximate analysis.

 

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cite this article as:
Afolabi AK, Igyor MA, Ikya JK (2018). Effect of dehulling and fermentation on physico-chemical and functional properties of mesquite (Prosopis africana Guill. and Perr.) seed flours. Acad. J. Biotechnol. 6(3): 054-061.

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