-
Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor
-
-
-
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, Protein solubility and foaming capacity of the samples were determined result showed that the flours contain moisture (1 040-14.67%)
Ash (5.72 – 10.72%) crude fat (6.22-11.17%) crude fibre (4.89 –6.78%) crude protein (59.20 –69.83%). Protein solubility and from capacity of the samples were affected by treatment employed.
Protein solubility ranged between (35 . 57 – 47. 27) while foam capacity varied at different pH values.
-
-
-
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, ... 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, ... Continue reading---
ABSRACT -- [Total Page(s) 1]
Page 1 of 1
ABSRACT -- [Total Page(s) 1]
Page 1 of 1