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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10994

Title: Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours
Authors: Dossou, Veronica M.
Agbenorhevi, Jacob K.
Alemawor, Francis
Oduro, Ibok
Keywords: Ackee (Blighia sapida),
Ackee arils
Blighia sapida
Physicochemical properties
Functional properties
Ackee flour
Defatted flour
Issue Date: 2014
Publisher: American Journal of Food Science and Technology
Citation: American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, 187-191
Abstract: The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4.83-7.30%, 21.42-59.54%, 11.54-23.00%, 3.83-4.08%, 8.45-9.05% and 15.13-42.48% db, respectively. Potassium (462.21-968.29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.
Description: An article published by American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, 187-191; Available online at http://pubs.sciepub.com/ajfst/2/6/3; DOI:10.12691/ajfst-2-6-3
URI: http://hdl.handle.net/123456789/10994
Appears in Collections:College of Science

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