Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour.
Alhydwan (Boerhavia elegana Choisy) seed flour was evaluated for chemical and nutritional composition, and functional properties in a pursuit to identify an innovative plant with high nutraceuticals value which could be exploited in other food applications. The flour was found to be rich in dietary fiber (30.13%), protein (14.60%), crude fat (11.49%), carbohydrates (30.77%), and ash (6.88%) and encompassed adequate amounts of essential amino acids and minerals, whereas, sucrose constituted 71.3% of total sugar contents. Vitamins analysis revealed that flour is rich in water-soluble vitamins such as Thiamin (B1), Riboflavin (B2) and Niacin (B3), to the amounts of 19.3, 8.2 and 2.3mg/100g, respectively. Results on functional properties demonstrated high water and oil absorption capacities of 6.31 and 2.43g/g, respectively. Foaming capacity, foam stability and emulsion capacity were 9.35%, 6.90%, and 29.60%, respectively. It can be concluded that alhydwan is an excellent food material with a high nutritional value.
State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
Ammar
A
Al-Farga
State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China. Electronic address: 2259841993@qq.com.
Hui
H
Zhang
State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan.
Azhari
A
Siddeeg
State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
Muhammad
M
Shamoon
State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Physics and Biochemical Sciences, University of Malawi - The Polytechnic, Private Bag 303, Chichiri, Blantyre 3, Malawi.
Moses
M
V M Chamba
State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
Nabil
N
Al-Hajj
D000596:Amino Acids / Q000032:analysis*; D004040:Dietary Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005523:Food Supply / Q000379:methods; D008903:Minerals / Q000032:analysis*; D009753:Nutritive Value; D039281:Nyctaginaceae / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D014815:Vitamins / Q000032:analysis*
D000596:Amino Acids; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D008903:Minerals; D014815:Vitamins
Alhydwan seed flour; Chemical composition; Functional properties; Novel food; Nutritional quality