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Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor
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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. Heating to denature some protein had been reported to
be justifiable or desirable in thermal destruction of functional agents
and deteoretion of enzyme and in enhancing the digestibility of the
component proteins in oil seed.
Processing effects on functional
properties is desirable for designing appropriate refining, extraction
and drying methods for the preparation of the functional properties.
There is need to study salt and processing effect on the functional
properties of some vegetable protein to enhance their optimum
utilization.
This present work is aimed at the following
1) To study the effect of processing on the proximate composition of the fluted pumpkin seed flour.
2) To study the effect of salt on protein solubility of the defatted fluted pumpkin seed flour.
3) To investigate processing effect the foaming capacity and stability of defatted fluted pumpkin seed flour.
4) Study the effect of pH and processing on the foaming capacity and stability of defatted seed flour.
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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 ... Continue reading---
