Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
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Date
2018-08
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Food Research
Abstract
African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of different drying methods on the quality characteristics of the flour. The fresh pulp was oven, solar, and freeze-dried. Proximate, physicochemical and functional properties of the flours were determined. The flours had high amount of crude fibre (14.04-19.52%), carbohydrates (64.56-73.60%), energy (281.92 - 73.60 kCal/ 100g), relatively high water absorption capacity (307.18-517.66%), swelling power (433.0-556.92%), oil absorption capacity (83.48-164.38%) and good flowability (Hausner Ratios below 1.4 and Carr’s Indices below 23%). The present findings show that APP flour could be used as a potential ingredient in various food products such as pasta, puddings, cakes, biscuits, bread, crackers and doughnuts
Description
This is an article published in Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050
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Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050