FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF RAW AND POPPED AMARANTH (Amaranthus cruentus) SEEDS FLOUR.

Esan, Yetunde Oyebola; Omoba, Olufunmilayo ̓Sade; Enujiugha, Victor N.; Okoh, Omobola Oluranti

This study was carried out on raw and popped amaranth (Amaranthus cruentus (PI538326)) seed flour in order to provide scientific data on its functionality. Raw amaranth seeds were milled into flour. The same raw seeds were also popped at 180oC - 200oC for 20 seconds and milled into fine flour as well. The resulting flour from the processing were analyzed for the proximate composition (protein, fat, crude fiber, ash, moisture and carbohydrate by difference) and functional properties (water and oil absorption capacity, bulk density, gelation properties, emulsion capacity, swelling capacity and foaming capacity). The antioxidant properties were also determined. The result of the proximate composition showed that Raw Amaranth Flour (RAF) and Popped Amaranth Flour (PAF) had 15.39% and 16.78% for the protein and 9.41% and 3.70% for the moisture, respectively. Water Absorption Capacity (WAC) values of 16.50% and 58.17%, Oil Absorption Capacity (OAC) of 19.30% and 24.40%, Emulsion Capacity (EMC) of 0.51% and 0.66%, Foaming Capacity (FC) of 3.67% and 0.63% were observed for RAF and PAF respectively. The RAF shows a better ability in scavenging the free radical compared to the PAF. The results from this scientific study suggest the potential use of the flour in food formulations.

AMARANTHS; ANTIOXIDANT analysis; FLOUR quality

Annals: Food Science & Technology, 2018, Vol 19, Issue 2, p399

2065-2828

Academic Journal