PROXIMATE, FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF BASELLA ALBA FLOUR AND BASELLA ALBA PROTEIN CONCENTRATE

This study aimed at determining the proximate, functional, and physicochemical properties of Basella alba whole flour (BWF) protein concentrate (BPC) for use as food ingredients with a view to improve their utilization by producing from its content which will serve cheap but abundant source protein. OAU farm provided fresh leaves. The stalk was quickly cut off, leaves were cleaned under running water get rid any mud or dirt that had stuck them. Following cleaning, dried in an oven 4-5 hours 60 °C. powdered then sieved through sieves mesh size 80. (Basella flour). used prepare combined process insolubilisation, neutralization lyophilisation. resulting subjected determination. results functional revealed exhibited higher bulk density, absorption, Oil absorption capacity emulsifying when compared BWF. implies BPC find better application ingredient. proximate composition's findings has than In conclusion, can be fortification enrichment owing favorable content.