Egwujeh, I. D.Ariahu, C. C.Orishagbemi, C. O.Onuh, J. O.2023-12-142023-12-142016-04-09Belitz, H. D, Grosch, W. and Schieberle, P. (2009). Food Chemistry. 4 (Ed). Spring-Verlag Berlin, Heidelberg. Birch, G. G. and Prietly, R. J. (1973). Degree of gelatinization of cooked rice. Starch/starke 25:98. Burkill, H. M. (1985). The useful plant of West Africa, volume3. http:www.aluka.org/action/show data? Cauvain, S. P. and Young, L. S. (2001). Baking Problems Solved. Woodhead Publishing, Cambridge. http://www.google.com Chinma, C. E. and Abuh, J. O. and Ojo, J. A. (2010). Functional and pasting properties of starch from brown yellow tiger nuts (Cyperus esculentus). Nigerian food Journal ,30:73- 77. Chinma, C. E., Abuh, J. O., James, S. and Iheanacho, M. (2012). Chemical, functional and pasting properties of defatted starches from cowpea and soybean and application in stiff porridge preparation. Nigerian Food Journal, 31(2) 80 – 88. Enwere, N. J. (1998). Foods of Plant Origin. Afro – Orbis Publications Ltd., Nsukka, Nigeria. Fellows, P. J. (2009). Food Processing Technology; Principles and practice. 2nd (Ed). Woodhead Publishers Ltd., Cambridge, England. Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. 1st Edn. Macmillan Pub. Ltd, London. Ikegwu, O. J., Odo, M. O. and Okoli, E. C. (2011). Effect of annealing on the physicochemical properties of of some underutilized legume starches. NIFOJ, 29 (1): 19 – 28.https://keffi.nsuk.edu.ng/handle/20.500.14448/6218The 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.enAfrican oak, pasting properties, starch gelatinization, toasting, boiling, flours.Article