THE CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF JACK BEAN FLOUR (CANAVALIA ENSIFORMIS)

Authors

  • TAYO N. FAGBEMI Department of Food Technology, Federal Polytechnic, Ado-Ekiti, Nigeria
  • ALADESANMI A. OSHODI Department of Food Technology, Federal Polytechnic, Ado-Ekiti, Nigeria
  • BABATUNDE J. ARISE Department of Food Technology, Federal Polytechnic, Ado-Ekiti, Nigeria

Keywords:

Chemical composition, Functional properties, Jack bean flour.

Abstract

Jack bean (Canavalia ensiformis) was processed into flour and evaluated for its proximate and mineral composition.
Some functional properties of the flour were also determined. The results showed that the flour contained 30.1 %
protein, 8.5% moisture, 3.6% fat, 3.8% ash, 2.7% crude fibre and 51.3% carbohydrates by difference. The mineral compositionof the flour in mg/kg is: Ca (2160), Mg (1800), K (8600), Na (1700), P (3541), Mn (15), Cu (12), Fe (70) and
Zn (26). The functional properties of the flour showed that it has least gelation concentration of 10% (w/v), emulsioncapacity of 20%, oil absorption capacity of 105.6%, water absorption capacity of 160% and foaming stability of 4.9%after 2 hrs. The foaming capacity of the flour increases with increasing flour concentration while its protein showed aminimum solubility at pH4.

Published

2022-06-09

How to Cite

FAGBEMI, T. N. ., OSHODI, . . A. A., & ARISE, . . B. J. . (2022). THE CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF JACK BEAN FLOUR (CANAVALIA ENSIFORMIS). Biological Sciences - PJSIR, 37(8), 345–348. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/2709

Issue

Vol. 37 No. 8 (1994): Pakistan Journal of Scientific and Industrial Research

Section

Articles