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SOAKING AND BOILING EFFECTS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF UKPO (MUCUNA FLAGELLIPES), EGUSI (COLOCYNTHIS CITRULLUS) AND OGBONO (IRVINGIA GABONESIS)

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Author(s): S. U. Okorie | A. Ihemeje | M. C. Ojinnaka | C. C. Ekwe

Journal: Academic Research International
ISSN 2223-9944

Volume: 4;
Issue: 4;
Start page: 51;
Date: 2013;
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Keywords: Ukpo | Egusi | Ogbono | boiling | soaking | proximate composition and functional properties

ABSTRACT
Processing (soaking and boiling) effects on the proximate composition and functional properties of Ukpo; Egusi and Ogbono flours were carried out. Soaking increased (10.50 to 10.94%) the crude protein of ukpo flour but decreased (28.35 to 21.26% and 15.91 to 15.09% respectively) that of Egusi and Ogbono flours. Boiling decreased (10.50 to 9.09%, 28.35 to 20.27% and 15.91 to 12.96% respectively) thecrude protein of Ukpo and Egusi flours. Soaking and boiling increased (15.50 to 39.24% and 30.79%;3.97 to 16.15% and 11.34% respectively) the carbohydrate contents of Ukpo and Egusi flours while the same processing methods also decreased (7.87 to 3.76% and 7.61% respectively) the carbohydrate contents of Ogbono flour. Boiled Ukpo and Egusi flours respectively showed significant differences (P

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