ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Some Functional and Physical Properties of Selected Underutilised Hard-To-Cook Legumes in Nigeria
American Journal of Food Science and Nutrition
Vol.2 , No. 5, Publication Date: Sep. 22, 2015, Page: 73-81
1712 Views Since September 22, 2015, 2054 Downloads Since Sep. 22, 2015
 
 
Authors
 
[1]    

Ojo Moses Ayodele, Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

[2]    

Ade-Omowaye Beatrice I. O., Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

 
Abstract
 

Four underutilised hard-to-cook legumes were analysed for some physical and functional properties. The seed length ranged from 0.62cm for Canavalia ensiformis to 0.99 cm for Sphenostylis sterocarpa. The highest water absorption capacity of 28.87% and oil absorption capacity of 9.97% were reported for Canavalia ensiformis. The thickness of the legumes ranged from 0.47 cm for Cassia hirsutta to 0.72 cm for Canavalia ensiformis. The geometric mean diameter of 7.39 and 7.36 cm were observed for Canavalia ensiformis and Sphenostylis sterocarpa, respectively. The lowest protein solubility of 7.50% was recorded at pH 5 for Canavalia ensiformis while the highest protein solubility for each of the legumes was recorded in the alkaline medium. The physical properties of legumes are important for the design of equipment necessary for food processing. The underutilised legumes have physical and functional properties which make them potentially ideal for local food uses and industrial food systems.


Keywords
 

Underutilised Hard-to-Cook, Legumes, Functional, Physical Properties


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