CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF IRVINGIA GABONENSIS SEED FLOUR
| Main Authors: | Abulude F.O, Alo F. I, Ashafa, Fesobi M |
|---|---|
| Format: | Article Journal |
| Terbitan: |
, 2008
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/834650 |
Daftar Isi:
- The Irvingia gabonensis seed has been evaluated with respect to proximate, mineral composition and functional properties. The seed contained (g/100g): protein (12.78), fibre (5.87), fat (40.26) and carbohydrate (37.47). The predominant metal in the seed is sodium (840mg/100g). Water absorption, oil absorption and oil emulsion capacities are relatively high, while foaming capacity and least gelation concentration are low. The results showed that the seed may be useful in some food formulations.