Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 572-578
Received: Nov. 5, 2014; Accepted: Nov. 19, 2014; Published: Nov. 24, 2014
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Authors
Olorode Omobolanle O., Department of Food Technology, Moshood Abiola Polytechnic, P.M.B. 2210, Abeokuta, Ogun State, Nigeria
Idowu Michael A., Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Ogun State, Nigeria
Bamgbose Adefunke, Department of Food Technology, Moshood Abiola Polytechnic, P.M.B. 2210, Abeokuta, Ogun State, Nigeria
Ayano Adeola E., Central Teaching and Research Laboratory, Bells University of Technology, Ota, Ogun State, Nigeria
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Abstract
This study was conducted to investigate qualities of benoil (Moringa oleifera), melon, water melon (Citrullus lanatus L.), pear and pawpaw (Carica papaya) seeds’ flours with a view of harnessing them for consumption and possible industrial usage. All the seeds were manually separated from fruit pulps / pod, cleaned, washed with distilled water, air dried, shelled manually, sun dried and then grinded to flours. Chemical contents and functional properties of the resulting seed’s flours were determined using standard methods. The results of the proximate and mineral composition indicated that all the seeds’ flours contained considerable amounts of protein, fat, carbohydrate, ash, crude fibre, Ca, Na, Fe and P which made them potentials food supplements/food processing especially benoil (Moringa oleifera) and pawpaw seeds’ flours. The result shows that watermelon seed flour ranked the highest in terms of all the phytochemical contents determined except its saponin content which was low. Melon seed’s flour was low in saponin and tannin contents while its flavonoids and alkaloids contents were high. Saponin content of benoil seed’s flours was also high compare to other seeds’ flours tested. The tannin and flavonoid contents of benoil seed flour were low while the alkaloids content shows to be low in melon seed flour. However, the cyanide content of all the seeds’ flours examined were low generally which shows the seeds’ flours are expected to be save for consumption. There were significant (p > 0.05) differences between the samples for all the phytochemical content determined. The seeds’ containing all these phytochemicals show that they are highly medicinal and is good for human consumption especially watermelon and benoil (Moringa oleifera) seeds’ flours. Also, the investigation showed that all the flours are characterized with good functional properties which mean they could be incorporated into food or use for industrial purpose most especially in infant food formulation. These qualities are indications that great potential exist for these seeds instead of throwing them away as waste after consuming the fruit pulp.
Keywords
Benoil Seed, Saponin, Protein, Pawpaw Seed’s Flour, Calcium
To cite this article
Olorode Omobolanle O., Idowu Michael A., Bamgbose Adefunke, Ayano Adeola E., Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours, International Journal of Nutrition and Food Sciences. Vol. 3, No. 6, 2014, pp. 572-578. doi: 10.11648/j.ijnfs.20140306.23
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