Chemical composition and rheological properties of Detarium microcarpum and Irvingia gabonensis seed flours

Abstract

The present study examined the chemical composition and rheological properties of seed flours of Detarium microcarpum and Irvingia gabonensis endosperms used as food ingredients in sub-Saharan Africa especially Nigeria. The proximate composition indicates I. gabonensis seed flour contained higher amounts of crude fat, protein, and ash than D. microcarpum seed flour. The flours were rich in the essential minerals potassium (K), calcium (Ca) and magnesium (Mg) but very low in the micronutrients zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn) and therefore would not present any health hazard on consumption. The rheological properties of 5% flour pastes showed that D. microcarpum flour paste (zero shear viscosity (ηo) = 56.69 Pa s) had superior thickening power than I. gabonensis (ηo = 14.8 Pa s) at the same concentration however, the mechanical properties in solution showed that D. microcarpum flour paste contained entangled network of polymers while I. gabonensis was predominantly elastic. From the properties of the flour pastes, I. gabonensis flour would have superior performance as emulsion stabilizer in food systems when compared with D. microcarpum flour.