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Functional properties of Cucurbita maxima Duchense, Cucumeropsis mannii Naudin and Lagenaria sciceraria (Molina) Standley defatted seed flours

Author:
Thierry, Noumo Ngangmou, Mbougueng, Pierre Desire, Leopold, Tatsadjieu Ngoune, Mbofung, Carl Moses F.
Source:
Journal of food measurement & characterization 2017 v.11 no.4 pp. 1874-1882
ISSN:
2193-4126
Subject:
Cucurbita maxima, Lagenaria siceraria, Melothria sphaerocarpa, absorption, beta-mercaptoethanol, flour, gelation, gels, hexane, hulling, oils, pH, pasting properties, proximate composition, seeds, solubility, temperature, water holding capacity
Abstract:
The present study aimed to evaluate the proximate composition and functional properties of Cucurbita maxima, Cucumeropsis mannii and Lagenaria sciceraria defatted seed flours. The dehulled seeds were dried at 45 °C for 24 h, defatted using hexane and crushed to 500 µm to produce the defatted flour. Results revealed that they contain around 70% of protein. From the functional properties, least gelling concentration is ranged between 12 and 13%, the flours have high oil absorption and water holding capacities and are lipophilic. Water holding capacity and solubility index increased with the temperature. The highest and lowest protein solubilities appear at basic pH (8–10) acidic pH (4–6) respectively. The pasting properties of flour tested in water and in β-mercaptoethanol 10 mM showed that the pasting temperatures are higher than 80 °C and the formation of gel is induced by disulfide bounds. These flours can be used as texturizer or for protein enrichment in food products.
Agid:
5836656