Abstract: Protein extractability studies showed that the protein of broad bean (Vicia faba L.) was extractable at both acidic and basic pH. The percentage of pH-12 extractable protein that was precipitated at pH 4 (isoelectric point) from protein concentrate, dehulled full-fat seed flour and whole seed flour are 62.0%, 61.2% and 71.6%, respectively. Low ionic strength (mp0.4) increased the solubility of the protein in the bean concentrate at acidic pH, while at alkaline pH, increase in ionic strength (0.1–2.0) had an inverse relationship on the concentrate protein solubility. The capacity to form protein-stabilized foam was least (34%) at pH 4 and highest (97%) at pH 12.
These were increased to 62% (pH 4) and 139% (pH 12) in medium with ionic strengths of 0.2 and 0.4, respectively. The foam formed was
more stable at pH 4 than at the other pHs. Low ionic strength of 0.1 improved water absorption capacity but reduced it at ionic strength
of ≥0.6.
Abstract: Effect of NaCl on some hydration and hydration related properties of Colocynthis citrullus L. were investigated together with the possibility of replacing such salt with KCl in food formulation. This study showed that protein solubility increased with increase in salt concentration. Partial replacement of NaCl with KCl did not make any significant difference to protein solubility. Water absorption capacity decreased with increase in salt concentration and neither complete nor partial replacement of NaCl with KCl made any significant difference (P>0.05). Foaming capacity of C. citrullus was improved at low NaCl and KCl concentration ranges (0.25–2.00% NaCl; 0.25–1.75% KCl). Partial replacement caused little or no improvement in foaming attributes. The least gelation concentration was 14% (w/v) and improved to 4% (w/v) and 2% (w/v) in NaCl and NaCl & KCl (mixture) solutions, respectively; KCl solution had no effect.
Abstract: Proximate and mineral compositions, together with functional properties, of Bilphia sapida pulp and seed were studied. Also, physicochemical characteristics of the seed’s oil were determined. The pulp contained higher percentages of crude fat, crude protein, total ash and moisture than the seed. The most abundant mineral was potassium, in both. The reddish-coloured oil obtained from B. sapida had an acid value of 14.2 mgKOH/g, specific gravity of 0.9510, refractive index of 1.462, and saponification value of
177.Protein solubility studies showed that both seed and pulp protein were soluble at acidic and basic pH regions, indicating that they may be useful in formulating acid foods, such as meat and milk analogue products and protein-rich beverages. The protein solubility curves showed that two different isolates might be recovered from pulp at pH 4.0 and 10.0 and from the seed at pH 3.0 and 7.0.Their relatively high emulsion and oil absorption capacities suggest their use in the production of sausages, soups and cakes with improved flavour-retaining capacities and mouth-feel. The foaming capacity is low but relatively stable.
Abstract: The calcium (Ca), zinc (Zn) and phytate (Phy) contents of 35 Nigerian foods were determined. Levels (mg/100 g) of Ca were 29±
45 (legumes), 17±49 (cereals), 17±187 (spices) and 38±155 (tuber/roots) while the Zn levels were 0.55±2.00 (legumes), 0.67±1.84
(cereals), 0.34±4.92 (spices) and 1.35±7.07 (tubers/roots). Phytate levels were 14±344 (legumes), 112±287 (cereals), 35±184 (spices)
and 0.0±1070 (tubers/roots). It was found that fermentation reduced Phy levels in Parkia ®licoidea, Sorghum bicolor and Manihot
esculenta while Phy level was increased in fermented Zea mays. The Phy:Zn molar ratios calculated for many legumes, cereals,
tubers/roots and one spice analysed were greater than 20:1. Corresponding Ca:Phy molar ratios were generally low in legumes (except for Sphenostylis stenocarpa, 54:1), cereals and tubers/roots but generally high in spices (except Irvingia gabonensis, 2:1). Dioscorea rotundata, Dioscorea dumentorum and Manihot esculenta have respective molar ratios of Ca:Phy 1.8, 2.5 and 1.4 while the respective [ca] [Phy]/[Zn] molar ratios were 0.50, 0.54 and 0.62. These results suggest that the bioavailability of zinc in the Nigerian diet may be low due to the high phytate content of the staple foods
