-
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
-
You can get the complete material / full content @ a service support fee of ₦4,800.00(10-USDT) only
-
- Contributor: mr-chris
- engagements: 80
- Case No: 332253ip
- Request PDF:
-
-
ABSRACT - [ Total Page(s): 1 ] A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and sieved to obtain their respectively flours. The flour samples were defatted using n-hexane. Proximate composition,
... Continue Reading
CHAPTER ONE - [ Total Page(s): 2 ]Fagbemi and Oshodi (1991) examined the chemical composition and functional properties of the defatted seed flour, it’s protein isolate nutritionally valuable minerals and compare with other oil seed flour, isolated being based in food formulation. (Fagbemi and Osgodi 1991). Previous studies on the functional properties of the fluted pumpkin had been done on the raw seed (dried sample. Fagbemi and Oshodi 1992, search on the forces affecting the thermal beheviour of protein, may provided methods of improving the functional behaviour of oil seed proteins in food system. ... Continue Reading
-
ABSRACT - [ Total Page(s): 1 ] A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and sieved to obtain their respectively flours. The flour samples were defatted using n-hexane. Proximate composition,
... Continue Reading
-