Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour
2010
Full-fat and defatted Moringa oleifera kernel flours were analysed for their functional properties. The effect
of pH and NaCl concentrations on the functional properties of the flours was investigated following standard
procedures. The protein content of full-fat and defatted flour was 36.18 and 62.76 g ⁄ 100 g, respectively. The
concentrations of other proximate constituents of the defatted flour were higher than those of the full-fat
flour. Nitrogen solubility was lowest at pH of 4.0 and 9.0, respectively, with maximum solubility occurring at
pH of 6.0. Defatting increased the water absorption and fat absorption capacities of Moringa oleifera kernel
flour. The foaming capacity and foam stability of the defatted flour were 86.0% and 82.0 mL, whereas that
of full-fat flour were 20.6% and 18.5 mL respectively. The defatted flour showed better emulsification
(97.2 mL g)1) than full-fat flour (66.0 mL g)1). The least gelation concentration of the defatted and full-fat
flours was 14% and 16% (w ⁄ v) respectively. Moringa oleifera kernel flour can be a valuable source of
vegetable protein in fortified food products formulation.
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