Abstract
Foaming capacity and stability, water absorption capacity; emulsion capacity and stability; and least gelation concentration of kersting’s and bambara groundnut flours as influenced by types of salt (NaCl, NaNO , NaNO , CH COONa and Na SO ) and their concentrations were investigated using 3 2 3 2 4 standard techniques. The results showed that the highest foaming capacity was recorded for CH COONa 3 at 15.0% (w/v) salt concentration in kesting’s groundnut while lowest was NaNO at 0.5% (w/v) in bambara 2 groundnut flour. Foaming stability values after 8h were types of salt and salt concentrations dependent. The water absorption capacity decreased at various salt concentrations compared with value in distilled deionized water. The best salts for water absorption capacity were NaNO , CH COONa and Na SO 2 3 2 4 particularly at 0.5% (w/v) salt concentration. The oil emulsion capacity depended mostly on salt concentration and the type of salt under consideration while oil emulsion stability is better at higher salt concentrations between 5.0-15% (w/v) than lower salt concentrations for the two studied samples. Likewise the least gelation concentration of 12.0% (kersting’s groundnut flour) and 14.0% (bambara groundnut flour) in free salt solutions were improved to between 6.0-10% and 8.0-12.0%, respectively in the presence of the salts used.
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