Nitrogen Solubility and Functional Properties of Roselle Seed Flour
نویسندگان
چکیده
منابع مشابه
Physico Chemical Properties and Antioxidant Activity of Roselle Seed Extracts
The aim of this research was to extract phenolic compounds from defatted Roselle (Hibiscus sabdariffa L.) seed and assess their antioxidant potential. Water, ethanol (30%), methanol (30%) and acetone (30%) were used as solvent for extraction. The proximate composition, total phenolic content and extraction yield were analyzed. Antioxidant efficacies of Roselle seed extract were tested by using ...
متن کاملExtraction, characterization, nutritional and functional properties of Roselle (Hibiscus sabdariffa Linn) seed proteins
Physicochemical, nutritional and functional properties of protein fractions and protein isolate (RSPI) from Roselle seed were investigated. The protein content was 91.50, 93.77, 81.55, 71.30 and 40.83% for RSPI, globulin, albumin, glutelin and prolamin, respectively. The functional properties were variable among samples. Glutelin possessed the highest water holding capacity and albumin the lowe...
متن کاملImpact of okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc bioavailability of plantain flour.
INTRODUCTION In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the e...
متن کاملEffects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour
Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...
متن کاملevaluating the physicochemical and mechanical properties of bittervetch seed (vicia ervilia) and the functional properties of the resulted flour
due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. the effects of altering the ph on protein solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability ...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2017
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2017.608.140