Browsing by Author "Orishagbemi, C. O."

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    EFFECT OF BOILING AND TOASTING ON THE PASTING AND FUNCTIONAL PROPERTIES OF AFRICAN OAK (Afzelia africana) SEEDS FLOURS.
    (Department Of Science And Laboratory Technology, Nasarawa State University Keffi., 2016-04-09) Egwujeh, I. D.; Ariahu, C. C.; Orishagbemi, C. O.; Onuh, J. O.
    The effects of boiling time and toasting on starch gelatinization, pasting and functional properties of African oak seeds flour were evaluated. The seeds were divided into five portions, one portion of 3 samples were heat treated by boiling in water for 1, 2, and 3 hrs respectively, second portion was toasted (at 1050C for 10 minutes) and the untreated sample as control. The samples were then milled into flours and the degree of starch gelatinization, pasting and functional properties determined. All heat treated samples increased in degree of starch gelatinization; (gelatinization increased with boiling time), pasting viscosity. Boiling for 1, 2 and 3 hours resulted in 6.67, 4.58 and 0.59 RVU breakdown viscosity while toasting resulted to 2.08 RVU, indicating that the two treatments could lead to high resistance to staleness as confirmed by low setback value (39.33, 10.58, 50.50) – a resistance to retrogradation. There was slight percentage increase in the gelation concentration from 0.20 to 0.50, emulsion 45.7 to 53.3, water absorption capacity 25-42, oil absorption capacity 11-15 and bulk density 0.63-0.68 of the flours resulting from boiling and toasting. However, the foaming capacity (50–35) and stability (100-93) of the flour samples were reduced by both the heat treatment methods. The results suggests that the seeds of African oak tree could give better flour with a wider industrial applications if they are either toasted for 10minutes or boiled for 3 hrs prior to dehulling and subsequent milling.