Agbai Chidinma Mary, A. OlawuniIjeoma, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma, Alagbaoso Sarah Ogechi
{"title":"Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals","authors":"Agbai Chidinma Mary, A. OlawuniIjeoma, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma, Alagbaoso Sarah Ogechi","doi":"10.5897/AJFS2020.2033","DOIUrl":null,"url":null,"abstract":"With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant differences (P< 0.05) in the proximate and functional properties of the seed meals. Fermented rubber seed meal (FRSM) had higher ash (4.04%), crude fat (54.17%), and crude protein (22.25%) but with the least content in carbohydrates (11.58%). Cooked rubber seed meal (CRSM) and FRSM had improved oil absorption capacity (OAC), bulk density (BD), and water absorption capacity (WAC). The seed meals showed good thickening and gelling properties with WAC of 138 to 174% and least gelation concentration (LGC) of 5 to 6%. Rubber seed has an appreciable amount of food nutrients and good functional properties and therefore has a great potential for use in food and food product formulations. \n \n \n \n Key words: Rubber seed, functional properties, proximate, food formulation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.1000,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of French Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5897/AJFS2020.2033","RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"LITERATURE, ROMANCE","Score":null,"Total":0}
引用次数: 2
Abstract
With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant differences (P< 0.05) in the proximate and functional properties of the seed meals. Fermented rubber seed meal (FRSM) had higher ash (4.04%), crude fat (54.17%), and crude protein (22.25%) but with the least content in carbohydrates (11.58%). Cooked rubber seed meal (CRSM) and FRSM had improved oil absorption capacity (OAC), bulk density (BD), and water absorption capacity (WAC). The seed meals showed good thickening and gelling properties with WAC of 138 to 174% and least gelation concentration (LGC) of 5 to 6%. Rubber seed has an appreciable amount of food nutrients and good functional properties and therefore has a great potential for use in food and food product formulations.
Key words: Rubber seed, functional properties, proximate, food formulation.
期刊介绍:
The Australian Journal of French Studies is an international, fully refereed journal devoted to French literature, culture, society and history. The journal encourages new theoretical engagements and particularly welcomes interdisciplinary approaches. Articles are published in English and French. The majority of numbers are focussed on a specific theme, but numbers on miscellaneous topics will usually be published annually.