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Chemical composition and functional properties of conophor nut ( Tetracarpidium conophorum ) flour
Author(s) -
Odoemelam Stevens A.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00725.x
Subject(s) - chemistry , ingredient , nut , emulsion , solubility , food science , chemical composition , composition (language) , organic chemistry , linguistics , philosophy , structural engineering , engineering
Summary Flour produced from whole seeds of conophor nut ( Tetracarpidium conophorum ) was evaluated for chemical composition and functional properties. The flour was rich in protein (26.3%), fat (46.5%) and some of the essential trace elements. Elements like Cd, Co, Hg, As, Cr, Sn and Sr were not detected. Functional properties were significantly affected by pH and NaCl concentration. The capacity to produce foam was highest in pure water while the capacity to produce an emulsion was maximum at a NaCl concentration of 0.4 m . Nitrogen solubility was lowest at pH 4.0 but showed a remarkable increase on either side of this pH. The capacity to produce foam was pH‐dependent with a minimum at pH 4.0; beyond this pH it increased considerably. The capacity to produce an emulsion increased with pH up to a maximum around pH 12. The flour had a minimum gelation concentration of 8%. This data on functionality suggests that conophor flour may be ideal as a functional ingredient in food systems.