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Vol.2 , No. 3, Publication Date: Sep. 14, 2017, Page: 15-19
; evaluated for mineral composition and functional properties using standard analytical techniques. The mineral composition showed potassium and calcium as the most abundant mineral in the flours (129.00 to 329.00 mg/100 g) and (39.50 to 74.00 mg/100 g) respectively; iron (9.30 to 57.20 mg/100 g) and Na/K (0.10 to 0.40). Water and oil absorption capacity ranged from 1.20 to 3.51 g/g and 1.35 to 2.30 g/g respectively; in-vitro starch digestibility (1.26 to 2.44 mg/g). Pasting characteristics showed final viscosity of 2.40 to 6818 cP; peak viscosity 16.00 to 4719 cP; set back 9.0 to 3779 cP; steeping and boiling decreased the pasting temperature while it was increased by NaCl. <i>A. difformis</i> flours possess potential for applications in food and other industries as such its utilisation will improve the formulation of value-added products.&picture=http://www.aascit.org/aascit/decorators/img/journal/829.jpg)
| [1] | Seidu Kudirat Titilope, Department of Food Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [2] | Ebiekuraju Elizabeth Tanimola, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [3] | Lemomu Tajudeen Ireti, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [4] | Akinola Olamilekan Ganiyu, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [5] | Omidoyin Micheal Olawuyi, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [6] | Kilanko Temitope, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
| [7] | Onifade Damilola Christianah, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria. |
Food security is of great concern in the developing countries especially in Nigeria, with the growing demands of an ever-increasing human population and current global food crisis. Rhizome of Anchomanes difformis was subjected to different steeping treatments (acid, alkali, NaCl, boiling and steeping); evaluated for mineral composition and functional properties using standard analytical techniques. The mineral composition showed potassium and calcium as the most abundant mineral in the flours (129.00 to 329.00 mg/100 g) and (39.50 to 74.00 mg/100 g) respectively; iron (9.30 to 57.20 mg/100 g) and Na/K (0.10 to 0.40). Water and oil absorption capacity ranged from 1.20 to 3.51 g/g and 1.35 to 2.30 g/g respectively; in-vitro starch digestibility (1.26 to 2.44 mg/g). Pasting characteristics showed final viscosity of 2.40 to 6818 cP; peak viscosity 16.00 to 4719 cP; set back 9.0 to 3779 cP; steeping and boiling decreased the pasting temperature while it was increased by NaCl. A. difformis flours possess potential for applications in food and other industries as such its utilisation will improve the formulation of value-added products.
Keywords
A. difformis, Pre-treatments, Mineral Composition, Pasting Properties, Functional Properties
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