Effect of processing on the physicochemical and pasting properties of Brachystegia eurycoma flour

摘要

Brachystegia eurycoma seed was subjected to toasting, toasted/soaking and boiling treatments prior to dehulling and milling into flours. Physicochemical and pasting properties of the flours were evaluated. Processing methods had a significant effect on the chemical composition, swelling, pasting properties and sensory quality of Brachystegia eurycoma flours. Results obtained were: protein (12.33 to 17.20 %), fat (9.67 to 11.25%), ash (1.48 to 1.88%), fibre (1.12 to 2.75%), starch (59.89 to 60.32%) and moisture content <9.94 to 10.66%). The functionalproperties were: swelling (13.55 to 16.28%), solubility (11.88 to 12.66%), water absorption capacity (78.64 to 79.37%), oil absorption capacity (106.02 to 112.10%), amylose content (18.77 to 19.66%) and pH (5.06 to 6.55). Pasting temperature ranged between 83.12 and 90.10°C with flour from toasted and boiled seeds having the highest and lowest value respectively.