FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Functional properties, locust bean pulp, sodium chloride, pH, interaction effect
The effects of pH and NaCl concentration on the functional properties of African locust bean pulp flour were investigated. Flour was prepared from locust bean pulp. The pH of the flour was adjusted with HCl or NaOH solution from 2 - 12. The NaCl solution was added to the flour from 0.1 to 1.0M. The functional properties of the flour samples were evaluated. The locust bean pulp flour had minimum nitrogen solubility of 3% at pH 4.0. At pH 2.0, the nitrogen solubility was 7 % and increased to 10 % at pH 8 and thereafter, decreased. The locust bean pulp flour had maximum water absorption capacity of 321% at pH 2.0 and minimum of 292% at pH 12. The oil absorption capacity increased from 257% in water to 262% at pH 2.0; dropped to 250% at pH 4.0 and increased to maximum 270% at pH 12. The locust bean pulp flour had minimum foaming capacity of 7.5% at pH 4.0 and maximum of 22% at pH 8.0. The addition NaCl up to 0.2 M enhanced the nitrogen solubility, foaming capacity and foam stability of locust bean pulp flour but these parameters decreased at concentrations above 0.2M. The addition of NaCl up to 0.3 M improved the water absorption capacity and oil absorption capacity of locust bean pulp flour. The addition of up to 0.4M increased the emulsion activity and emulsion stability of locust bean pulp flour. Sodium chloride improved the emulsion activity in the pH range of 2-8. At any level of flour concentration, the flour gelled at 0.2M NaCl concentration. At 0.4 and 0.6 M NaCl concentrations, the least gelation concentrations were 8 and 16%, respectively. The locust bean pulp flour gelled at 16% and above at any NaCl concentration.
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