FUNCTIONAL PROPERTIES OF FULL FAT DIKA KERNEL (IRVINGIA WOMBOLU) FLOUR

The study investigated the functional properties of dika kernel (Irvingia wombolu), an African food hydrocolloids used to flavour and thicken soups. The kernel flour was analysed using standard methods. The result showed that the flour has potential in functional food systems. The pH of the dika kernel (5.34) may not encourage the growth of spoilage organisms. The kernel would make a good thickening and gelling agent in related food systems. The flour is characterised by its high water absorption rate (343 and 492%) during reconstitution. It might serve as a good forming agent and useful for stabilisation of emulsion in soups. The foaming and emulsion properties of the samples studied were pH dependent and were influenced by salt (NaCl) concentration. The kernel also contains significant amount of digestible protein (about 90%) for human nutrition. The study suggested that dika kernel (Irvingia wombolu) be explored in industrial applications regarding functional foods.