title: Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations.
abstract: Belinjau (Gnetum gnemon L.) seed flour was evaluated for nutritional composition, antioxidant activity and functional properties. Seed flour was found to be rich in protein (19.0g/100g), crude fibre (8.66g/100g), carbohydrates (64.1%), total dietary fibre (14.5%) and encompassed adequate amounts of essential amino acids, fatty acids and minerals. Antioxidant compounds such as total phenols (15.1 and 12.6mgGAE/100g), tannins (35.6 and 16.1mgCE/100g) and flavonoids (709 and 81.6mgCEQ/100g) were higher in ethanolic extracts over aqueous extracts, respectively. Inhibition of DPPH was high in ethanol extracts (48.9%) compared to aqueous extracts (19.7%), whereas aqueous extracts showed a higher FRAP value compared to ethanol extracts (0.98 and 0.61mmolFe(II)/100g, respectively). Results on functional properties revealed acceptable water and oil absorption capacities (5.51 and 1.98g/g, respectively), emulsion capacity and stability (15.3% and 6.90%, respectively), and foaming capacity (5.78%). FTIR spectral analysis showed seed flour to encompass major functional groups such as: amines, amides, amino acids, polysaccharides, carboxylic acids, esters and lipids. As belinjau seed flour possesses a rich nutraceutical value, it has high potential to be used as a basic raw material to develop new low cost nutritious functional foods.
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia. Electronic address: rajeevbhat1304@gmail.com.
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
authors.forename: Nabilah
authors.initials: N
authors.lastname: binti Yahya
mesh_terms: D000468:Alkalies; D000975:Antioxidants / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005526:Food, Formulated / Q000032:analysis*; D035684:Gnetum / Q000737:chemistry*; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D013634:Tannins / Q000032:analysis
chemical_list: D000468:Alkalies; D000975:Antioxidants; D002241:Carbohydrates; D004043:Dietary Fiber; D005419:Flavonoids; D008903:Minerals; D010636:Phenols; D013634:Tannins
keywords: Antioxidants; Belinjau seeds; Functional properties; Nutritional features