Research Article
Effect of Processing Methods on Physical Properties of Gum Extracts from Selected Legume Seeds
Blessing Chibuzo Nwokeke*
,
Isiaka Ishola Adedokun,
Peace Ngozi Ekeocha,
MaryFrances Njideka Ekebor
Issue:
Volume 9, Issue 2, June 2025
Pages:
19-30
Received:
13 March 2025
Accepted:
25 March 2025
Published:
14 April 2025
Abstract: The use of legume seed flours as emulsifiers and flavouring agents in traditional soups is a function of the high level of their gum contents. The method of processing of legumes generally affects the physical behavior when applied to subsequent food processing. Generally, legume seed flours are obtained after some level of heat treatments (boiling and roasting) for a period of 10 min. Extraction of gums from tropical legume seeds has not been a common practice. This work was therefore designed to determine the effect of various processing methods on the physical properties of gum extracts of selected legume seeds. The various seed gums were extracted from de-coated Afziela africana “akparata”, Mucuna. sloanei “ukpo”, Brychestegia eurycoma “achi” and Detarium microcarpum “ofor” seeds after being processed as follows: boiling at 100°C for 10, 20, 30 min; roasting at 130°C for 10, 20, 30 min and soaking at ambient temperature for 8, 16, 24 h. Flours from each of the raw seeds served as control. The flours were de-fatted using petroleum ether and gums extracted using propan-2-ol. The functional properties of the seed gums were determined. D. microcarpum seed gums had the highest swelling indexes for all the processing methods adopted. Generally, gums from roasted seeds had the highest bulk density (0.60 g/ml), water absorption capacity (5.25 g/ml), oil absorption capacity (4.64 g/ml), gelation temperature (74.56°C), wettability (26.44 s) and swelling index (5.30) though lowest foaming capacity (15.43%), foaming stability (15.32%) and emulsion capacity (25.77%). The result showed that the legume seed gums could be useful raw material in food industry such as: bakery and dairy industries, especially in the use of non-wheat flour in baking, the gum could be a substitute for gluten in wheat. The results from this research will also help to reduce cost of importation of commercially available food gums and hydrocolloids.
Abstract: The use of legume seed flours as emulsifiers and flavouring agents in traditional soups is a function of the high level of their gum contents. The method of processing of legumes generally affects the physical behavior when applied to subsequent food processing. Generally, legume seed flours are obtained after some level of heat treatments (boiling...
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Research Article
Phytochemical and Anti-Nutrient Compositions of Unprocessed and Processed (Fermented, Boiled, and Roasted) Unripe Plantains (Musa paradisiaca)
Nwoke Prince Lekpoabari*,
Bonnie Kemebaradikumo Goodhope
Issue:
Volume 9, Issue 2, June 2025
Pages:
31-38
Received:
22 February 2025
Accepted:
20 March 2025
Published:
19 May 2025
DOI:
10.11648/j.wjfst.20250902.12
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Abstract: This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standard laboratory procedures were used to check for the qualitative and phenols analysis, while the quantitative analysis was done using spectrophotometric methods. Processing methods significantly alter the concentration of bioactive compounds and anti-nutritional factors. Qualitative and quantitative analyses were conducted to assess variations in phytochemicals (alkaloids, flavonoids, tannins, saponins, phenols) and anti-nutrients (oxalates, phytates, tannins, cyanogenic glycosides). The quantitative analysis showed that Tannins: 4.12±0.15;unprocessed, 3.45±0.12;fermented, 2.31±0.11;boiled, and 2.78±0.09;roasted, Total phenols: 6.23±0.20;unprocessed, 5.67±0.18;fermented, 3.94±0.12;boiled, and 4.53±0.15;roasted, Terpenoids: 4.45±0.16;unprocessed, 3.87±0.13;fermented, 2.86±0.10;boiled, and 4.15±0.14;roasted, while the Anti-nutrients: Phytates; 1.56±0.07(unprocessed), 0.89±0.04(fermented), 1.25±0.06 (boiled), and 1.03±0.08 (roasted). The tannins, total phenols, and terpenoids were the most dominant of the different phytochemicals. The results suggest that the traditional processing methods like fermentation, and boiling effectively reduced the antinutritional factors, and also highlight the impact of processing techniques on nutritional and health-promoting properties of unripe plantains. It is necessary that processing techniques be checked to ensure the quality of the studied food is maintained.
Abstract: This study evaluates the phytochemical (qualitative and quantitative) and anti-nutrient compositions of unprocessed and processed (fermented, boiled, and roasted) unripe plantains (M. paradisiaca) from different markets with the city of Port Harcourt and its environment, Rivers State, Nigeria. The study involved the process and unprocessed. Standar...
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