Proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour.
The proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour were evaluated. Functional properties studied were foam capacity and stability, water and oil absorption, bulk density, emulsion capacity and nitrogen solubility. Defatting increased the crude protein, ash, crude fiber, carbohydrate and mineral contents. Defatted flour showed comparatively better foam capacity and stability, water absorption and emulsion capacities but diminished bulk density and oil absorption capacity. Nitrogen solubility was pH dependent with a minimum at pH 4 and maximum at pH 8. Maximum nitrogen solubility (95%) was recorded for defatted flour while that for the fullfat flour was 60%. The proximate composition and functional properties of the samples suggest that beniseed flour would have useful application in fabricated foods.
Egbekun
M K
MK
Department of Food Science and Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Ehieze
M U
MU
D000042:Absorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005433:Flour / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D008903:Minerals / Q000032:analysis; D009584:Nitrogen; D010940:Plant Proteins / Q000032:analysis* / Q000502:physiology; D012639:Seeds / Q000737:chemistry*; D012715:Sesame Oil; D012995:Solubility; D014867:Water
D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D008903:Minerals; D010940:Plant Proteins; D014867:Water; D012715:Sesame Oil; D009584:Nitrogen