Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

Titus U Nwabueze,Azubuike Chris Umezuruike

doi:10.25081/jsa.2017.v1.49

Abstract

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

Highlights

The search for substitutes to replace expensive industrial starch in the tropics had to increasing attention on lesser known sources of starch such as African breadfruit seeds
There is a growing focus on African breadfruit seed flour in food and pharmaceutical industries because of its cost effectiveness and process suitable functional properties compared with other cereals and legumes
The results of the functional properties of the dehulled seed flour sample are shown on Table 3, and the analysis of variance regression models of functional properties are reported on Table 4

Summary

Introduction

The search for substitutes to replace expensive industrial starch in the tropics had to increasing attention on lesser known sources of starch such as African breadfruit seeds. There is a growing focus on African breadfruit seed flour in food and pharmaceutical industries because of its cost effectiveness and process suitable functional properties compared with other cereals and legumes. Functional properties determine product quality and process effectiveness in any given food system (Akobundu et al, 1982). Such properties as bulk density, water and oil absorption capacities, emulsion behavior and foam stability differ greatly for different products and processes. Bulk density influences starch behavior in industrial systems and is important in product formulations where calorie and Received 11 May 2017; Revised 07 June 2017; Accepted June 2017; Published June 2017

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