Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours

Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours ( Vol-4,Issue-1,January - February 2019 )

Author: Adeleke A.E, Sangoremi A, Adegbite S.A

ijeab doi crossref DOI: 10.22161/ijeab/4.1.2

Keyword: chemical composition, functional properties, Caesalpina bonduc, Monodara myristica and seed flours.

Abstract: The chemical composition, nature minerals, anti-nutrients, functional and physicochemical properties of Caesalpina bonduc and Monodara myristica seed flours were determined. The results for proximate compositions in the samples were for Caesalpinia bonduc flour were moisture (7.89%), Ash (2.96%), Crude protein (18.26%), Crude fibre (12.54%), fat content (23.59%) and Carbohydrate (34.76%) while for Monodora myristica flour were: moisture (5.05%), Ash content (2.81%), crude fibre (4.69%), crude protein (24.62%), fat content (7.01%) and carbohydrate (55.82%). The mineral contents in (mg/l) for Caesalpinia bonduc and Monodara myristica seed flours were: K(36.68), (101.87), Ca(40.98), (59.43), Na (475.65), (463.57), Mg (13.20), (14.80), Zn (61.80), (66.20), P (18.5), (23.86), Ni (14.70), (13.40), Fe (12.80), (28.3), Cu (0.06) and (0.08) respectively. These results showed that the seeds samples contained some valuable minerals that are useful in bone formation as well as physiological and metabolic activities. The results of the functional properties for Caesalpina bonduc and Monodora myrictca seeds flours were: gelation capacities (51.40%), (53.80%), water absorption capacities (113.00), (121.50), emulsion capacities(56.25%), (56.00%), swelling capacities(7.10), (6.80) and oil Absorption capacities (137.50%), (115.50) and foaming capacities were (5.05) and (5.00) respectively. The anti-nutritents contents for Caesapina bonduc and Monodora myristica reported in this study were: Phytate (0.406%), (0.37%) Saponin (0.184%), (0.172%), Oxalates (0.068%), (0.056%), Tannins (0.083%) and (0.074%) respectively.This result suggested that the seed flours have low anti-nutritional content and may be useful in food formulations like doughes and baked products. It also confirmed that the seed samples may be good substitutes for wheat flour and Soy flour as extender in binder formulation.

References:

[1] Akutugwo, A. and Ugbogu, A.E. (2007). Physicochemical studies of oils from four selected Nigerian plants seeds, Pak. J. Nutr. 6: 75-78.
[2] Akintayo and Bayer (2002). Characterization and some possible uses of Plukenetiaconophora and Adenopusbreriflorus seeds and seeds oils. Bioresourse Technology. 85: 95-97
[3] AOAC, (1990).Official method of Analysis. 15th Eddition, Association of officiating Analytical Chemist, Washington DC.
[4] AOAC, (2005). Official method of Analysis. 18th Edition, Association of officiating Analtical Chemist, Washington DC, Method 935.14 and 992.24.
[5] Adeleke, A.E., Olatidoye, O.P., Adegbite, S.A., Amoo, I.A. (2009). Chemical composition and physicochemical properties of oils from HuraCrepitan seeds flours, International Journal of Food Science and Technology. 1: 2009
[6] Fagbemi, T.N. and Oshodi, A.A. (1991). Chemical composition and functional properties of full fat fluted pumpkin seed flour, Nig food Journal. 9:6-32
[7] Ogungbenle, H.N. (2004). Chemical and Fatty Acid composition of Afzelia africana seeds,Advances in analytical chemistry. 4 (2): 30 -34
[8] Graho, and Philips (2005). Proteinfunctional properties and mineral composition of wheat flour and pigeon pea, J.Ed; Red. 8:415-420
[9] Odoemelam, S.A. (2005). Proximate composition and selected physicochemical properties of the seeds of Africana oil bean (Pentaclethramacrophylla), Asian Journal of nutritiuon. 4(16): 382-387.
[10] Cofomah C.W. and Garcia V.V. (1977). Functional properties and amino acids content of a protein isolate from mung bean flour, Journal of food Technol. 12, 473-484)
[11] Pearson, (1976). Chemical analysis of foods. 7th Edition, London, church Hill Lovingstone, pp 77-79
[12] Pomeranz and Cliffon (1981). Food Analysis Theory and Practices. Westport, L.F, Avi publishing company pp.17
[13] Oshodi, A.A., ogungbenle, H.N and Oladimeji, M.O. (1999). Chemical compositions, functional properties and nutritionally valuable minerals of Bennin seed, pearl millet, and quinoa seed flour, International journal of food nutrition. 50:325-331.

Total View: 44 Downloads: 21 Page No: 010-014


Cite this Article:

MLA

Adeleke A.E, Sangoremi A, Adegbite S.A et al."Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 4, no. 1, 2019, pp.010-014 AI Publications doi:10.22161/ijeab/4.1.2

APA

Adeleke A.E, Sangoremi A, Adegbite S.A, P.(2019).Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).4(1), 010-014.10.22161/ijeab/4.1.2

Chicago

Adeleke A.E, Sangoremi A, Adegbite S.A, P.(2019).Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).4(1), pp.010-014.

Harvard

Adeleke A.E, Sangoremi A, Adegbite S.A. 2019."Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).4(1):010-014.Doi:10.22161/ijeab/4.1.2

IEEE

Adeleke A.E, Sangoremi A, Adegbite S.A."Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours", International Journal of Environment Agriculture and Biotechnology,vol.4,no. 1, pp.010-014,2019.

Bibtex

@article { adelekea.e2019chemical,
title={Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours},
author={Adeleke A.E, Sangoremi A, Adegbite S.A , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={4},
year= {2019} ,
}