title: Effect of salts on the functional properties of benniseed (Sesamum radiatum) seed flour.
abstract: The effects of salts, KCl, NaCl, K2SO4, Na2SO4 and CH3COONa on the functional properties of benniseed (Sesamum radiatum) flour were studied. Results showed that the lowest gelation concentration of 18% observed in the absence of the salts was improved and found between 12 and 16% in the presence of different salts under consideration. The foaming capacity of about 18.0% in distilled water increased progressively from 30.5 +/- 1.0 to 56.0 +/- 0.6% depending on the concentrations and types of salts used. At low salts concentrations (0.5, 1.0 and 2.0%) the water absorption capacity decreased between 89.8 +/- 0.5 and 85.0 +/- 0.6% comparably with 182.0% in the absence of salts while the emulsion capacity also decreased between 43.5 +/- 0.2 and 42.0 +/- 0.9% with increase in salt concentrations of 0.5 to 10.0%. The foaming capacity and foaming stability that were 18.0 and 3.0% in the absence of the salts were improved and found within the range of 30.5 +/- 1.0 to 56.0 +/- 0.1% and 14.0 +/- 0.8 to 22.4 +/- 0.1% respectively. The dependence of protein solubility with pH was found to be a function of the type and concentration of salts considered. The curves showed that the solubility of the protein of the flour was found between the pH of 5.0 in the absence of the salt and varied between pH of 2.5 and 7.5 indicating that the protein is soluble in both the acidic and basic regions of pH scale. At high concentration of 5.0 and 10.0% of all the salts used, the solubility was high/enhanced at acidic region of pH, suggesting that the protein may be useful in acid food formulations.
authors.affiliation: Chemistry Department, University of Ado-Ekiti, P.M.B. 5363, Ado-Ekiti, Nigeria.
authors.forename: H N
authors.initials: HN
authors.lastname: Ogungbenle
authors.forename: A A
authors.initials: AA
authors.lastname: Oshodi
authors.forename: M O
authors.initials: MO
authors.lastname: Oladimeji
mesh_terms: D018556:Crops, Agricultural; D003906:Developing Countries; D005503:Food Additives; D005511:Food Handling; D006801:Humans; D009549:Nigeria; D010945:Plants, Edible / Q000187:drug effects*; D011189:Potassium Chloride / Q000494:pharmacology; D012492:Salts; D012639:Seeds; D020160:Sodium Benzoate / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D013431:Sulfates / Q000494:pharmacology
chemical_list: D005503:Food Additives; D012492:Salts; D013431:Sulfates; C031512:potassium sulfate; D012965:Sodium Chloride; D011189:Potassium Chloride; D020160:Sodium Benzoate