Functional and Anti-Nutritional Properties, in-vitro Protein Digestibility and Amino Acid Composition of Dehulled Afzelia africana Seeds

Properties and Composition of Azelia africana Seeds

Authors

  • Henry Niyi Ogungbenle Department of Chemistry, University of Ado-Ekiti, Ado-Ekiti, Nigeria
  • Moses Omaejalile Department of Chemistry, University of Ado-Ekiti, Ado-Ekiti, Nigeria

Keywords:

protein digestibility, amino acids, Afzelia africana

Abstract

Analysis of Afzelia africana seed flour showed that the seeds possessed high water absorption capacity (128.31%), good oil absorption capacity (588.49%) and fairly good emulsion property (35.25%). However, it had the least gelation concentration (6.00% w/v) and foaming properties (8.00%, 3.00%). Anti-nutritional factors were very low, with the highest being phytate (13.59%) and tannin the least (0.43%). Total amino acid composition was 796.6 mg/g protein. Essential amino acids (48.5%) were in high proportion with in-vitro digestibility of 71.5%.

 

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Published

2010-10-25

How to Cite

Ogungbenle, H. N., & Omaejalile, M. (2010). Functional and Anti-Nutritional Properties, in-vitro Protein Digestibility and Amino Acid Composition of Dehulled Afzelia africana Seeds: Properties and Composition of Azelia africana Seeds. Biological Sciences - PJSIR, 53(5), 265–270. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/475

Issue

Vol. 53 No. 5 (2010): Pakistan Journal of Scientific and Industrial Research

Section

Articles