Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits.
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed for their physical properties, chemical composition and sensory properties. The spread ratio of the biscuits increased from 6.1 to 8.4 with the increase of CPP and GCF in the blends. With the increase in the concentration of CPP and GCF, there was an increase in protein, ash and crude fiber contents. The crude fiber content of the biscuits supplemented with 10% CPP and GCF was the highest (3.2%). The biscuits supplemented with CPP and GCF up to 8% level were of acceptable sensory quality.
Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate
Hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia were characterized for the purposes of usage as a protein source. Protein isolate was prepared from the seeds using an isoelectric method, which was also used to characterize the physicochemical and functional properties. Hyacinth bean seeds have a moderate concentration of protein (17.1 ± 1.5%), and low concentration of HCN (1.1 ± 0.1 mg/100 g). However, before using the seeds as food, some treatments are needed to reduce their anti-nutritional factors, since the contents of trypsin inhibitor and phytate are 0.15 ± 0.02 TIU/mg and 18.9 ± 0.2 mg/g, respectively. Using the isoelectric preparation, the yield of protein isolate was low (7.38 ± 0.2 g per 100 g of the seeds), but the protein isolate had good colour, neutral odour, high protein content (89.8 ± 0.82%), and low ash (2.97 ± 0.36%). The protein isolate also had good functional properties, such as solubility, foaming capacity, and emulsifying activity. However, the foaming and emulsifying stabilities were low.
Chemical evaluation of the nutritive value of seeds of African breadfruit (Treculia africana)
Abstract The chemical composition and nutritive value of the seeds of African breadfruit, Treculia africana, Decne var. Africana, have been investigated. Analysis of the seeds showed that they contained, in terms of dry weight, 13·4% protein, 18·9% lipid, 58·1% carbohydrate, 1·4% crude fibre and 2·1% ash. The moisture content was found to be 7·8% in terms of wet weight. The mineral elements determined were Na, 7·0mg%; Mg, 184mg%; Ca, 17·5mg%; K, 585mg%; P, 382mg%; Cu, 3·9mg%; Fe, 1·6mg%; Cr, 0·20mg% and Zn, 7·5mg%. Vitamins B1, 0·5mg%; B2, 0·3mg% C, 45·1mg% and β-carotene, 6·0mg% were found to be present in the seeds. The levels of some toxic substances in the seeds were oxalate (soluble), 2·5mg% (total), 3·0mg%; phytate, 2·0mg%; tannin, 15·0mg% and HCN, 1·1mg%. The amino acid composition of the seeds has been studied and the results show that some amino acids are present at high concentrations whilst others are present at only low, or undetectable, levels.