FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Functional properties, locust bean pulp, wheat flour, proximate composition.
Flour was prepared from African locust bean pulp. The pulp flour and wheat flour were evaluated for chemical composition and functional properties. The locust bean pulp flour (LBPF) and wheat flour (WF) contained 2.7 and 10.5% protein contents, respectively. The LBPF had higher levels of ash (2.9%), crude fiber (2.7%) and carbohydrates (80.8%) than wheat flour. The LBPF and wheat flour contained 10 % moisture each. The ash, crude fiber and carbohydrate contents of WF were 0.8, 0.2 and 76.5%, respectively. Similarly, the LBPF contained significantly (p<0.05) higher amounts of total sugars, reducing sugars, glucose and fructose than wheat flour. The levels of vitamin B1, B2 and C in LBPF were 121, 16 and 34 mg/100 g, respectively. The wheat flour contained 0.65, 0.23 and 0.8 mg/100g vitamins B1, B2, and C, respectively. Citric and malic acids were more dominant in LBPF than in wheat flour. The LBPF contained 412, 764, 113, 170, 27 and 42 mg/100g P, K, Mg, Na, Ca and Fe, respectively. The P, K, Mg, Na, Ca and Fe contents of wheat flour were 180, 145, 65, 3.1,18 and 3.0 mg/100g, respectively. However, wheat flour (2.0 mg/100g) had significantly (p<0.05) higher Zn content than wheat flour (0.8 mg/100g). The water absorption capacities of LBPF and wheat flour were 380 and 106 %, respectively, The LBPF (257%) had significantly (p<0.05) higher oil absorption capacity than wheat flour (156%). The wheat flour had significantly higher (p<0.05) foaming capacity (35.1%), foam stability (75%), emulsion activity (25%),emulsion stability (20.5%) and bulk density (0.64 g/cm3) than LBPF. The foaming capacity, foam stability, emulsion activity, emulsion stability and bulk density of LBPF were 11.3, 61.9, 14.3, 13.0 5% and 0.28 g/cm3, respectively.The foaming capacity and foam stability increased with increase in the concentration of LBPF.
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