Physical properties of Tylosemia esculentum and the effect of roasting on the functional properties of its flour

African Journal of Agricultural Research

Volumn 4, Issue 11, 2009, Pages 1208-1219

  Jideani, V A ^a   van Wyk, J ^a   Cruywagen, M H ^a  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Chroma; Functional properties; Hue; Lightness; Morama bean; Physical properties

Indexed keywords

EID: 74249088034     PISSN: None     EISSN: 1991637X     Source Type: Journal    
DOI: None     Document Type: Article

References (46)

1. Ahenkora K, Dadzie M, Osei-Bonsu P (1999). Composition and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours. Int. J. Food Sci. Tech. 34: 131-135.
2. Akubor PI, Isolokwu PC, Ugbane O, Onimawo IA (2000). Proximate composition and functional properties of African breadfruit kernel and flour blends. Food Res. Int. 33: 707-712.
3. Alcali ID, Ince I, Guzel E (2006). Selected physical properties of peanuts. Int. J. Food Properties 9: 25-37.
4. Alfaro MJ, Alvarez I, El Kho S, de Padilla FC (2004). Functional properties of a protein product from Carynodendron orinocense (Barinas nuts). Latin Nutr. J.
5. th ed. Washinton, D.C.: Assn. of Official Analytical Chemists.
6. Amarteifio JO, Moholo D (1998). The chemical composition of four legumes consumed in Botswana. J. Food Compos. Anal. 11: 329-332.
7. Asoegwu SN, Ohanyere SO, Kanu OP, Iwueke CN (2006). Physical properties of African Oil Bean seed (Pentaclethra macrophylla). Agric. Eng. Int.: the CIGRE J. Manuscript FP 05 006. August Vol. VIII
8. Baryeh EA (2002). Physcial properties of millet. J. Food Eng. 51: 39-46.
9. Bower N, Hertel K, Oh J, Storey R (1988). Nutritional evaluation of Morama bean. Econ. Bot. 42: 533-540.
10. Chau CF, Cheung PCK (1998). Functional properties of flours prepared from three Chinese indigenous legume seeds. Food Chem. 61(4): 429-433.
11. nd edn). New York: Marcel Dekker, pp. 245-369.
12. Coetzer LA, Ross JH (1977). Tylosema. Flora S. Afr. 16: 61-64.
13. Cokuner Y, Karababa E (2007). Physical properties of coriander seeds (Coriandrum sativum L.). J. Food Eng. 80 (2): 408-416.
14. Dickinson E (1994). Protein-stabilised emulsions. J. Food Eng. 22: 59- 74.
15. Eke CNU, Asoegwu SN, Nwandikom GI (2007). Physical Properties of Jackbean (Canavalia ensiformis) Agric.Eng. Int.: the CIGR E J. Manuscript FP 07 014 September. Vol. IX.
16. Ghavidel RA, Prakash J (2006). Effect of germination and dehulling on functional properties of legume flours. J. Sci. Food Agric. 86: 1189-1195.
17. Giami SY (1993). Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chem. 47: 153-158.
18. Hartley LM (1997). Breeding systems and generic variation in Tylosema esculentum. Sussex University: PhD. Thesis.
19. Jain RK, Bal S (1997). Properties of pearl millet. J. Agric. Eng. 66: 85-91.
20. Jitngarmkusol S, Hongsuwankul J, Tananuwong K. (2008). Chemical compositions, functional properties and microstructure of detatted macadamia flours. Food Chem. 110: 23-30.
21. Keegan AB, van Staden J (1981). Morama bean a plant worth of cultivation. S. Afr. J. Sci. 77: 387.
22. Kinsella JE (1976). Functional properties of proteins in foods: A survey. Critical Rev. Food Sci. Nutr. 7: 219-232.
23. Marero LM, Payumo EM, Libraondo EC, Lauriez WN, Gopez MD, Homma S (1988). Technology of using feed formulations prepared from germinated cereals and legumes. J. Food Sci. 53(5): 1391-1395, 1455.
24. McWatters KH, Cherry JP (1977). Emulsification, foaming and protein solubility properties of defatted soybean, peanut, fieldpea and pecan flours. J. Food Sci. 42: 1444-1450.
25. McWatters KH, Chinnan MS, Phillips RD, Beuchat LR, Reid LB, Mensa- Wilmot RM (2002). Functional, nutritional, mycological and akara- making properties of stored cowpea meal. J. Food Sci. 67(6): 2229- 2234.
26. Mohsenin NN (1986). Physical Properties of Plant and Animal Materials, 2nd edition (revised). New York: Gordon and Breach Sci. Publishers.
27. Mmonatau Y (2005). Flour from Morama bean: composition and sensory properties in a Botswana perspective. University of Stellenbosch, South Africa: MSc. Thesis Consumer Sci.
28. Monagham BC, Hallovan GM (1995). RAPD variation between natural populations of Tylosema esculentum (Burchell) Schreiber in Southern Africa. S. Afr. J. Bot. 62: 787-791.
29. Mpotokwane SM, Gaditlhatlhelwe A, Sebaka A, Jideani VA (2008). Physical properties of Bambara groundnuts from Botswana. J. Food Eng. 89: 93-98.
30. Naczk M, Diosady LL, Rubin LJ (1985). Functional properties of canola meals produced by a two phase solvent extraction system. J. Food Sci. 50: 1685-1692.
31. Narayana K, Narasinga Rao MS (1985). Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. J. Food Sci. 46: 1255-1559.
32. National Research Council (2006). Marama in Lost Crops of Africa: Volume II: Vegetables. Washington DC: National Academies Press pp. 234-245.
33. Ogunjimi LAO, Aviara NA, Aregbesola OA (2002). Some engineering properties of locust bean seed. J. Food Eng. 55: 95-99.
34. Omobuwajo TO, Akande, EA, Sanni LA (1999). Selected physical, mechanical and aerodynamic properties of African breadfruit (Treculia africana) seeds. J. Food Eng. 40: 241-244.
35. Padilla FC, Alvarez MT, Alfaro MJ (1996). Functional properties of Barinas nut flour (Caryodendron orinocense) compared to those of soybean. Food Chem. 57: 191-196.
36. Polat R, Atay U, Saglam C (2006). Some physical and aerodynamic properties of the soybean. J. Agron. 5: 74-78.
37. Sathe SK, Salunke DK (1981). Functional properties of the great northern bean (Phaseolus vulgaris L.) J. Food Sci. 46: 71-81.
38. Senthil A, Ravi R, Bhat KK Seethalakshmi MK (2002). Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference 13: 267-273.
39. Sikorski ZE (2002). Proteins. In Z. E. Sikorski (Ed.), Chemical and functional properties of food components Florida: CRC Press Inc. pp. 133-178.
40. Singh U (2001). Functional properties of grain legume flours. J. Food Sci. Technol. Mysore 38 (3):191-199.
41. Sogi DS, Chandi GP (2007). Functional properties of bran protein concentrate. J. Food Eng. 79: 592-597.
42. SPSS (2007). SPSS 14 for Windows Evaluation Version Release 14. LEAD Technol. Inc.
43. Tabatabaeefar A, Aghagoolzadeh H, Mobli H (2003). Design and development of an auxiliary chickpea second sieving and grading machine. Agric. Eng. Int. the CIGR J. Sci. Res. Dev. Manuscript FP 03 005. December Vol V.
44. Wong DWS (1989). Mechanism and theory in food chemistry. New York: Van Nostrand Reinhold.
45. Wu H, Wang Q, Ma T, Ren J (2009). Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Res. Int. 42: 343-348.
46. Yusuf AA, Ayedun H, Sanni LO (2008). Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean). Food Chem. 111: 277-282.