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- Title
EFFECT OF TOASTING TEMPERATURE AND TIME ON THE FUNCTIONAL PROPERTIES OF BRACHYSTEGIA EURYCOMA FLOUR.
- Authors
Ikegwu, O. J.; Okoli, E. C.
- Abstract
The effect of toasting temperature and time on the functional properties of Brachystegia eurycoma 'achi' flour was studied. Brachystegia eurycoma 'achi' seeds were processed by toasting for 0, 9, 12 and 15 minutes and at temperature of 80, 100 and 120°C respectively, using an electric oven, dehulled while hot and milled using attrition mill, then sieved using American standard sieve no 40, before studying in model systems. Response surface methodology was used to obtain predicted values of the functional properties of 'achi' flour. The processing variables were toasting temperature (dt) and toasting time (θ). The data generated from the experiment was analyzed by regression analysis. Linear and quadratic effects of toasting time (θ) were significant (P<0.05) for dispersibility and emulsification capacity. The coefficient of determination (R2) for the fits was 0.92, 0.99, and 0.94 for dispersibility, water absorption capacity and emulsification capacity respectively. These high (R2) values showed that the models developed for the response variables appeared adequate for predictive purposes. The experimental and predictive values were closely related showing that the models correctly predicted the response variables.
- Subjects
EFFECT of temperature on plants; TEMPERATURE of plants; LEGUMES; FLOUR; BRACHYSTEGIA; RESPONSE surfaces (Statistics); MATHEMATICAL models
- Publication
Electronic Journal of Environmental, Agricultural & Food Chemistry, 2011, Vol 10, Issue 1, p1821
- ISSN
1579-4377
- Publication type
Article