Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus)

被引：112
|
作者：
Oladele, A. K.
Aina, J. O.
机构：
[1] FCFFT, Dept Food Technol, New Bussa, Niger State, Nigeria
[2] Univ Ibadan, Dept Food Technol, Ibadan, Nigeria
来源：
AFRICAN JOURNAL OF BIOTECHNOLOGY | 2007年 / 6卷 / 21期
关键词：
tigernut; flour; setback viscosity; pasting property; swelling power; retrogradation;
D O I：
10.5897/AJB2007.000-2391
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The chemical composition and functional properties of flour produced from two varieties (yellow and brown) of tigernut (Cyperus esculentus) seeds were studied. The seeds were obtained in dried form, sorted, wet cleaned, dried, milled and sieved to produce flour. The flours were tagged YTF and BTF for yellow and brown varieties, respectively. The protein contents of YTF and BTF were 7.15 and 9.70%, respectively. BTF has higher fat, ash, potassium, magnesium, manganese and iron contents than YTF. On the other hand, YTF has higher carbohydrate, crude fibre, calcium, sodium and copper contents. The zinc and copper levels were low in both flours (0.01-0.02 mg/100 g). A low bulk density (0.55-0.62 g/cm(3)), setback viscosity (6.58-13.75 RVU) and breakdown viscosity (0.58-1.50 RVU) were recorded for the flours.
引用
收藏
页码：2473 / 2476
页数：4
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