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Physicochemical and Sensory Properties of Boiled Prosopis africana Seed Endosperm Macerated in Various Ethanol-water Mixtures

Author(s): James E. Obiegbuna | Peter I. Akubor | Charles N. Ishiwu | Joel Ndife

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 9;
Start page: 1204;
Date: 2013;
Original page

Keywords: Endosperm | ethanol | physicochemical | properties | Prosopis africana | sensory | water

The processing of boiled Prosopis africana endosperm for better utilization using ethanol-water mixtures was explored. Prosopis africana seeds were boiled for 5 h to softness and the endosperm fraction separated from the kernel (cotyledon) and the hull. The endosperm was divided into five equal parts which were individually macerated in absolute (Abs) ethanol, 80, 60 and 40% ethanol in water prior to sun-drying (32±2°C, 3 days). The fifth sample, which served as control, was left untreated with ethanol. The samples were ground using a hand milling machine and analyzed for the proximate composition, water and oil absorption capacities, foaming capacity and foam stability, bulk density, emulsion activity and stability, colour preference, texture preference and overall acceptability. The results revealed that treatment of the endosperm significantly affected the moisture, protein, fat, ash and carbohydrate contents; water and oil absorption capacities, foaming capacity and foam stability; and the sensory properties. The moisture and protein contents, oil absorption capacity, foam stability, appearance, texture and overall acceptability of endosperm treated with 40% ethanol in water differed significantly (p
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