The Effect of Fermentation on the Proximate Composition, Physical and Functional Properties of Guna (Citrullus vulgaris) Seeds

This study was carried to investigate the quality of bread produced from blends of wheat–watermelon seed flour at varying proportions of 100% WF, 97.5% WF:2.5% WSF, 95.0% WF:5.0% WSF, 92.5% WF:7.5% WSF and 90.0% WF:10.0% WSF, respectively. Functional and pasting properties of the flour samples were determined. Proximate composition, color, vitamins, minerals, physical properties and sensory evaluation were also carried out on the bread samples using standard methods. The results showed that the bulk density, water absorption capacity, oil absorption capacity (OAC), swelling capacity, solubility, dispensability and foaming capacity were in the range 0.63–0.74%, 79.00–97.00%, 86.93–98.30%, 567.7–67.6%, 4.75–8.38%, 10.87–13.88% and 10.00–18.00%, respectively, for different composite flour samples. Proximate compositions for moisture, protein, fat, ash and carbohydrate content were in the range 10.03–10.99%, 2.13–12.89%, 2.47–7.68%, 1.69–3.82% and 65.31–72.83%, respectively, for bread samples from different composite flours. Minerals and vitamins in bread from wheat–watermelon seed composite flour decreased with increasing watermelon seed flour substitution level. The pasting properties of the wheat–watermelon seed composite flour samples ranged from 843.00 to 154.00 cp for peak viscosity, 1876 to 1191 cp for final viscosity, 369 to 77 cp for trough viscosity, 5.47 to 5.87 min. for pasting time and 84.70 to 91.85°C for pasting temperature. The colors for lightness (L*), redness (a*) and yellowness (b*) were in the range 7.65–13.50, 6.67–39.13 and 60.87–93.00, respectively. The wheat flour had the lowest specific loaf volume of 1.02 cm3/g. The sensory scores revealed that bread produced from samples 97.5WF:2.5WSF was the most preferred by the panelists and was also described by panelists as having excellent properties when compared to the control samples.

This study focused on the comparison of three commonly used brands of beans flour sold in selected markets in Port Harcourt Nigeria. Three brands of commercial beans flour were randomly selected and purchased and beans flour was also prepared which served as control. The beans flour brands and the control sample were used to prepare moi-moi- a commonly consumed pudding. The beans flour samples were analyzed for functional and anti-nutrient composition while the moi-moi was analyzed for proximate and sensory properties using standard methods. Data obtained was subjected to analysis of variance and mean values was separated using Duncan Multiple range Test. Results of the functional properties of the beans flour brands showed that water absorption capacity ranged from 1.04 to 1.47 g/g, oil absorption capacity (0.87 to 1.09 g/g), bulk density (0.82 to 0.88 g/ml), foam capacity (12 to 22%), foam stability after 30 min (81.96 to 95.55%) and foam stability after1hr (77.07 to 91.98%). The samples were not significant different (p>0.05) between oil absorption and bulk density but differed significantly in water absorption capacity value. Results of anti-nutrient content showed that phytate ranged from (20.78 to 27.39 g/kg) and tannin (0.84 to 1.55 mg/kg) respectively. There was no significant difference (p>0.05) between sample A (Control) and sample B (Ayoola beans flour) in terms of phytate while sample D (Queens Bean flour) had the highest phytate and tannin values. The proximate composition of moi-moi produced with beans flour brands showed that moisture content ranged from (59.87 to 62.42%), ash content (1.77 to 2.31%), fat content (4.90 to 7.40%), crude fiber (1.67 to 1.87%), protein (8.66 to 9.59%) and carbohydrate (17.67 to 21.70%) respectively. There was no significant difference between the samples in moisture, ash and protein contents. The result of the sensory properties of the samples showed that colour ranged from 5.9 to 7.70, aroma 6.50 to 7.40, hardness 6.25 to 6.80, mouthfeel (6.45 to 7.35), taste (6.15to 7.85), overall acceptability (6.27 to7.42). There was no significant difference (p>0.05) between all samples in aroma, hardness and mouthfeel. Sample A (Control), C (Jupo beans flour) and D (Queens Bean flour) showed no significant difference (p>0.05) in taste but sample B (Ayoola beans flour) was preferred in most sensory attributes. The study concluded that preference was not based on the moi moi but on brands of beans flour used for the study.

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p>0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p<0.05) decreased by the processing techniques. Germination increased the emulsion capacity, foaming capacity whereas fermentation reduced the foaming capacity of pigeon pea flour. Malting and fermentation significantly (p>0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p<0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

Germinated, fermented and raw Cucumeropsis mannii (melon) seeds were processed into flours. A portion of the flours were defatted using n-hexane; both the full fat and defatted flours were evaluated for proximate composition and functional properties. The proximate compositions of the full fat and defatted C. mannii seed flours were: moisture, 4.97-5.67% and 6.17-8.13%; total ash, 1.95-3.24% and 4.38-7.19%; crude protein, 36.62-39.91% and 71.91-77.05%; crude fat, 45.06-49.57% and 1.56-2.57%; crude fibre, 2.71-3.63% and 4.34-4.59%; carbohydrate, 3.78-4.07% and 4.45-6.54%, respectively. The functional properties of the flour from full-fat and defatted seed were: water absorption capacity, 116.67-183.33% and 216.67-267.67%; oil absorption capacity, 252.33-274.00% and 292.00-345.00%; foaming capacity 17.36-30.34% and 34.78-44.69%; foaming stability, 5.17-11.54% and 11.41-14.55%; least gelation concentration, 24.67-28.00 and 13.33-18.67%; emulsion capacity, 49.73-79.28mL/g and 40.34-65.61mL/g; bulk density 0.65-0.81g/mL and 0.36-0.39g/mL; protein solubility 4.00-5.89% and 5.21-7.11%, respectively. Germination enhanced the water absorption capacity, foaming capacity and protein solubility while fermentation increased the emulsion capacity. Defatting improved the water and oil absorption capacities, foaming capacity and protein solubility. The flour from germinated seeds may find use as ingredients in food emulsion and salad dressing, while those from fermented seeds may be used as food thickeners.

The proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour were evaluated. Functional properties studied were foam capacity and stability, water and oil absorption, bulk density, emulsion capacity and nitrogen solubility. Defatting increased the crude protein, ash, crude fiber, carbohydrate and mineral contents. Defatted flour showed comparatively better foam capacity and stability, water absorption and emulsion capacities but diminished bulk density and oil absorption capacity. Nitrogen solubility was pH dependent with a minimum at pH 4 and maximum at pH 8. Maximum nitrogen solubility (95%) was recorded for defatted flour while that for the fullfat flour was 60%. The proximate composition and functional properties of the samples suggest that beniseed flour would have useful application in fabricated foods.

Quality evaluation of nutrient and phytochemical properties of melon, water melon and cucumber seeds were carried out. The seeds were respectively extracted from the fruits and subjected to proximate, minerals, vitamins and phytochemical analysis while the flour produced from the seeds were evaluated for their respective functional properties. All the analysis were done following standard methods. The proximate composition of the flour samples was found in the range of 3.75 - 12.27% (moisture), 0.81 – 50.96% (fat), 2.48 – 9.48% (Ash), 2.37 – 9.44% (fibre), 23.32 – 29.08% (protein) and 14.77 – 50.51% (carbohydrate). The proximate parameters of the samples showed significant (p < 0.05) differences from one another. The iron, zinc, potassium, calcium and magnesium contents of the melon, water melon and cucumber varied from 9.52 – 77.29mg/100g, 5.16 – 46.59mg/100g, 391.92 – 738.98mg/100g, 8.76 – 166.25mg/100g and 68.36 – 538.05mg/100g respectively. Vitamin C was found to be more concentrated in cucumber seed while vitamin B1, B2 and B3 were higher in melon seeds. The results of the functional properties revealed that oil absorption capacity, swelling index and bulk density of melon seed were significantly (p < 0.05) higher than those of water melon and cucumber while the foaming and water absorption capacities were significantly (p < 0.05) higher in cucumber seeds. Evaluation of the phytochemical contents revealed that water melon seed has the highest concentration of phenol (0.81mg/100g), phytate (0.49 mg/100g), tannin (0.17 mg/100g), saponin (0.89 mg/100g) and flavonoid (1.37 mg/100g). The results clearly showed that melon seed, water melon seed and cucumber seeds have high nutritional significance and could be incorporated in the formulation of other foods especially where micronutrients and phytochemicals are needed for human consumption as well as feeds, for animals.

The mahogany bean (Afzelia africana) seeds were fermented naturally at 0, 24, 48 and 72 hr, oven dried at 60°C, then milled using attrition mill into four different flour samples. The proximate composition and functional properties of each sample was determined. The results of the proximate composition showed significant (P<0.05) difference at 5% probability level for some nutrients. The protein content range from (21.88 – 26.38%), moisture (4.65-5.67%), fat (23.38-32.53%) and crude fibre (19.07 – 20.38%).These increased with a corresponding increase in fermentation time of 0-72 hr. The result showed decrease in ash content (5.83 -4.78%) and carbohydrate (25.209.87%) at the fermentation period used. The results of oil absorption capacity, foaming capacity decreased with increasing fermentation time and ranged as follows; oil absorption capacity (17.1715.33 mlg-1), and foaming capacity (0.70-0.10 mlg-1) respectively. Water absorption capacity (14.33 – 16.33mlg-1) increased with increase in fermentation time. Viscosity showed a decrease of (3.77 – 3.65 Nm -2 s), (1.89-1.83Nm -2 s) and (0.96 -0.90Nm -2 s) at speeds of 3,6 and 12 respectively. Fermentation generally increased the nutrients content and improved the functional properties of the afzelia Africana flour. The flour would be useful in food formulations that are rich in protein to tackle malnutrition problems and enhance food security of the African continent.

Jackfruit, Chempedak, and breadfruit varieties are commonly cultivated in Sri Lanka, bearing extensively during the fruiting season. The study was conducted to generate useful information on the flour quality of selected Artocarpus species that could be used in the food industry. The physio-chemical properties such as pH, proximate compositions such as crude protein content and functional properties such as oil absorption capacity, determine the suitability of a flour to utilize as a food or a food ingredient. Five jackfruit, one Chepmedak and two breadfruit varieties were selected and flours from jackfruit flak and seed, chempedak flak and seed and flesh of breadfruit were prepared. Physio-chemical properties; pH, titratable acidity and total soluble solids, proximate compositions; moisture, crude fat, crude protein, crude fiber, ash, and carbohydrate contents and functional properties; water and oil absorption capacities, bulk density, forming capacity, swelling capacity, solubility and emulsion activity were determined in the prepared flours in 2022 and 2023. The pH (5.45-5.92), titratable acidity (0.05-0.07%) and emulsion activity (99.23-98%) were not significantly different among different flour types. The rest of the factors were significantly different (p=0.0001) among different sources of flour. Significant differences were observed between jackfruit and chempedak flak flour and their seed flour. All the flours are rich in crude fiber (5.52-6.86%) and in some flours’ crude protein (12.45 % in ‘wela’ seeds) contents were high. Bulk density (0.5-0.86%), forming capacity(31.35% in ‘Kothmalea’ seeds), oil (250.95% in HB2) and water (147.98% in HB2) absorption capacities, and emulsion activity are the desirable functional properties of the tested flours that are important for dough preparations and other food formulations.

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends.&#x0D; Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined.&#x0D; Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist.&#x0D; Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

BackgroundExtensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BPO; added as bleaching agent in the SF) by comparing the results with whole wheat flour (WF; never received any additives).MethodsThe samples included commercial SF purchased from the local supplier of different flour mills (who use BPO as additive) and a control sample without additives was prepared by grinding the seeds harvested from wheat (Triticum aestivum L.; Inqulab 91) crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizers and insecticides. Functional properties (including bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity, least gelatinization concentration and gelatinization temperature) and proximate composition (including moisture content, ash contents, crude protein, gluten and starch contents) were determined and compared for all the samples. Benzoyl peroxide (BPO) and Benzoic Acid (BA) quantification was performed through High Performance Liquid Chromatography. Finally dietary intake was estimated for BPO and BA.ResultsResults showed that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BPO into BA soon after the exposure. Observed BA range (13.77 mg/g after 16 h) in SF and exposure level assessment (44.3 ± 1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. The results revealed the superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA.

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours.&#x0D; Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BFP) of various proportions (10, 20, 25 and 30%). Proximate (protein, ash, moisture, fibre, fat, carbohydrate and energy value) composition, functional (Bulk density, gelation capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, flavour, texture and overall acceptability) attributes were determined.&#x0D; Results: The results of proximate composition showed that Moisture content ranged from 10.09 – 10.98, Protein content ranged from 9.80 – 24.25, Fat content ranged from 4.94 – 16.65, Carbohydrate content ranged from 43.11 – 71.03, Fibre content ranged from 3.37 – 15.67, Ash content ranged from 2.59 – 2.87% and Energy value ranged from 367.78 – 423.69 Kcal. The functional properties showed that Water Absorption Capacity ranged from 2.70 – 2.91, Oil Absorption Capacity ranged from 1.90 – 2.72, Bulk Density ranged from 0.69 – 0.71, Swelling Index ranged from 0.68 – 1.04 g/ml and Gelation Capacity ranged from 5 – 10% of the complementary food samples. The sensory attribute also revealed that the complementary food samples proved to be of good quality but the controlled sample (A) was most preferred by the panellist.&#x0D; Conclusion: It could be concluded that the Complementary food was produced from millet, baobab fruit pulp and soy flour. Though, samples were found to be low in protein, fat and energy. The carbohydrate, fibre and ash contents were found to increase with increase in baobab fruit pulp addition. Gelation capacity, swelling index and Oil absorption capacity increase with addition of baobab fruit pulp. On the other hand the bulk density and water absorption capacity decrease with increase baobab fruit pulp addition. The sensory properties indicated that sample A was the most preferred sample.

The objective of this study was to investigate the physical and functional qualities of composite flour made from finger millet (Eluesine coracana), rice flour (Oryza sativa), and guar gum flour (Cyamopsis tetragonoloba). As physicochemical and functional parameters, the moisture content, ash content, fat content, protein content, swelling capacity, water absorption capacity, bulk density, foaming capacity, and oil absorption capacity were determined. 0%, 5%, 10%, 15%, and 20% of guar gum were combined with equal amounts of flour from finger millet and rice flour. The proximate, physicochemical, and functional features of composite flour were analysed. Moisture content, ash content, amount of fat, and protein isolate were 11.2-11.9%, 1.3-2.1%, 1.5-2.5%, and 6.8-23.5%, respectively. The composite flour moisture level was below 12%, which makes it suitable for storage. The swelling capacity, water absorption capacity, bulk density, foaming capacity, and oil absorption capacity were, respectively, 6.93 to 7.49 g/g, 106 to 364%, 0.815-0.815 gm/ml, 4.0 to 18.6%, and 113 to 119%. This work promotes for the promotion and use of ragi and rice flour in the production of pasta and bread in India, a country noted for its exclusive reliance on wheat flour. Ragi and rice flour can be found in most Indian super markets.

SummarySixteen mung bean varieties were studied for their proximate composition and protein isolates’ properties. A wide range of variation was observed: crude protein content ranged 24.26–28.50%, crude fibre 3.21–4.18%, crude fat 0.57–1.86%, ash content 3.64–4.24%, moisture 7.49–8.45% and carbohydrates 54.25–58.69%, respectively. The content of protein, ash, fat and moisture in isolated proteins ranged from 69.22% to 74.85%, 2.19% to 3.04%, 0.36% to 0.64% and 8.20% to 9.28%, respectively. The functional properties of isolated proteins analysed including water absorption capacity, oil absorption capacity, foaming capacity, foam stability, emulsifying activity and protein solubility, which ranged from 1.03 g g−1 to 2.78 g g−1, 1.00 mL g−1 to 3.38 mL g−1, 33.00% to 67.50%, 56.00% to 20.00%, 1.77 m2 g−1 to 3.30 m2 g−1 and 28.7% to 65.52%, respectively. Properties of mung bean protein isolates except oil absorption capacity were similar to most of legumes’ but lower than soybean’s. Oil absorption capacity showed negative correlation with nitrogen solubility index.

The aim of study is to obtain dried whey protein concentrate and to study the functional properties and physical, chemical properties. It was incorporated into pan bread made using different levels of dried whey protein concentrate. Pan bread samples were analyzed for sensory, physical and chemical attributes. The results revealed that sweet cheese whey contain 93.14% water, 4.85% lactose, 0.7% soluble protein, 0.11% fat and 0.9% ash contents. While, the produced dried whey protein concentrate contained 7.04% water 92.96% total solids, 10.47% lactose, 66.87% protein, 3.65% fat and 5.63% ash contents and contained higher levels of essential amino acids especially lysine, threonine and valine. Functional properties of dried whey protein concentrate were 4.8%, 2.2%, 50%, 80% and 0.52 g/cm3 for water absorption capacity, oil absorption capacity, foam capacity, foam stability and bulk density, respectively. Sensory, physical and chemical evaluation revealed that pan bread made using 20% dried whey protein concentrate had the best quality compared with control and other levels of dried whey protein concentrate.

Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p&lt;0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p&lt;0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p&lt;0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p&gt;0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods