Abstract:
Jack bean (Canavalia ensiformis) was processed into flour and evaluated for its proximate and mineral composition. Some functional properties of the flour were also determined. The results showed that the flour contained 30.1% protein, 8.5% moisture, 3.6% fat, 3.8% ash, 2.7% crude fibre and 51.3% carbohydrates by difference. The mineral composition of the flour in mg/kg is: Ca(2160), Mg (1800), K (8600), Na (1700), P (3541), Mn (15), Cu (12), Fe (70) and Zn (26). The functional properties of the flour showed that it has least gelation concentration of 10% (w/v), emulsion capacity of 20%, oil absorption capacity of 105.6%, water absorption capacity of 160% and foaming stability of 4.9% after 2 hrs. The foaming capacity of the flour increase with increasing flour concentration while its protein showed a minimum solubility at pH4.
Page(s):
345-348
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Scientific and Industrial Research, Volume: 37, Issue: 8, Year: 1994