title: Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours.
abstract: Functional properties of flours from pre-soaked and micronised (130°C) whole and dehulled bambara seeds (5, 10 and 15min) were determined. An increase in micronisation time significantly reduced the pasting viscosity of the flours. Significant reductions in the differential scanning calorimetry endothermic peak enthalpies and loss of birefringence in the starch were found, indicating starch pre-gelatinisation when micronised. The low viscous paste of resultant flours seems to be related to protein denaturation as shown by decrease in nitrogen solubility index. Starch was embedded in a protein matrix as shown by confocal laser scanning microscopy. This denatured protein matrixes could be in part preventing starch hydration and dispersion during pasting and thus reduced viscosity. Dehulling reduced the pasting viscosity suggesting higher effect of micronisation for dehulled than whole samples. Resulting flours can be useful ingredients in protein energy-dense foods due to low viscosity.
authors: Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
authors: Opeolu M
authors: OM
authors: Ogundele
authors: Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
authors: Amanda
authors: A
authors: Minnaar
authors: Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa. Electronic address: naushad.emmambux@up.ac.za.
authors: M Naushad
authors: MN
authors: Emmambux
mesh_terms: D002152:Calorimetry, Differential Scanning; D007887:Fabaceae / Q000737:chemistry*; D005504:Food Analysis; D007455:Iodine / Q000737:chemistry; D018613:Microscopy, Confocal; D009584:Nitrogen / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity
chemical_list: D013213:Starch; D007455:Iodine; D009584:Nitrogen
keywords: Bambara groundnut; Dehulling; Micronisation; Pre-soaking; Resulting flour