Composition and functional properties of raw and heat processed velvet bean ( Mucuna pruriens (L.) DC. var utilis) flours
| Autor: | Martin Dadzie, Kwaku Ahenkora, Patterson Osei‐Bonsu |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Absorption of water
biology Phosphorus Potassium fungi food and beverages chemistry.chemical_element Proximate biology.organism_classification Industrial and Manufacturing Engineering chemistry Botany Composition (visual arts) Food science Solubility Chemical composition Mucuna pruriens Food Science |
| Zdroj: | International Journal of Food Science & Technology. 34:131-135 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Summary The proximate composition and functional properties of raw and heat-processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours were studied. The flours were prepared by soaking raw beans for 14 h, boiling for 30 min (heat-processed), manual dehulling, oven-drying (65 °C) and milling. The heat-processed flour contained 6.8% moisture, 24.3% protein, 4.9% fat, 1.3% crude fibre, 3.5% ash and 61.2% carbohydrate. The flour was rich in potassium (125 mg/100 g), zinc (9.8 mg/100 g) and phosphorus (361 mg/100 g). Differences in proximate and mineral composition of raw and heat-processed flours were not significant. The flours showed minimum protein solubility at pH 4.5 and formed reasonably stable emulsions and foams. Compared to raw flour, heat-processed flour had better water and fat absorption capacities, but lower protein solubility, emulsion and foam capacities. The flours have potential for food product development. |
| Databáze: | OpenAIRE |
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