Borassus Aethiopum, Bombacopsis Glabra, Entada Africana
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41046 Olabode, Gbolahan and Lajide, Labunmi/ Elixir Appl. Chem. 95 (2016) 41046-41050 Available online at www.elixirpublishers.com (Elixir International Journal) Applied Chemistry Elixir Appl. Chem. 95 (2016) 41046-41050 Functional properties and Anti-nutritional factors of five wild seeds (Borassus aethiopum, Bombacopsis glabra, Entada africana, Entada gigas and Myrianthus arboreus) Olabode, Gbolahan1 and Lajide, Labunmi2 1Department of Chemistry, Ekiti State University, Ado-Ekiti, Ekiti State, Nigeria. 2Department of Chemistry, The Federal University of Technology, Akure, Ondo State, Nigeria. ARTICLE INFO ABSTRACT Article history: Functional properties and anti-nutritional factors of five wild seeds (Borassus aethiopum, Received: 18 April 2016; Bombacopsis glabra, Entada africana, Entada gigas and Myrianthus arboreus) were Received in revised form: carried out using standard methods. Functional properties of` the flour showed that the 11 June 2016; least gelation concentration for B. aethiopum, B. glabra, E. africana and M. arboreus Accepted: 17 June 2016; were 10%, 6% 6% and 18% respectively. E. gigas flour however did not gel at 20%. B. aethiopum had the least foaming capacity 1.85% while B. glabra had the highest 27.27 Keywords %. Water absorption capacity ranged between 3.00% in M. arboreus and 30.0% in E. Functional properties, africana. Oil absorption capacity was between 13.00 % in M. arboreus and 22.00% in E. Anti-nutritional factors, africana. Protein solubility increased with increase in pH in acidic medium and reached Borassus aethiopum, the peak at pH 7 (E africana exempted) before solubility began to decrease with further Bombacopsis glabra, increase in pH at alkaline medium. Antinutrient content showed that saponin ranged Entada africana, between 0.29% in E.africana and 0.42% in B. glabra. Phytate was between 0.14mg/g in Entada gigas and E. africana and 6.56mg/g in E. gigas. E. gigas had tannin content of 0.45mg/g, while M. Myrianthus arboreus. arboreus had 4.87mg/g,B. aethiopum had the lowest oxalate 2.25mg/g while M. arboreus had the highest of 7.19mg/g. © 2016 Elixir All rights reserved. Introduction polyphenols, and oxalic acid. (Hotz and Gibson, 2007), (Oboh Functional properties denote those physico-chemical and Oladunmoye, 2007). properties of food protein that determine their behaviour in In this work, the seed flour of five wild plants seeds B. food during processing, storage, preparation and consumption aethiopum, B. glabra, E. africana,E. gigas and M. arboreus (Kinsella et al., 1976). These include protein solubility, water have been investigated for their functional properties in order and oil absorption capacity gelation or coagulation, foaming, to evaluate their potentials in the food industries. viscosity, texture, adhesion or cohesion and film gelation. Materials and Methods These properties and the way in which protein relates with Sample Collection other food constituents directly and indirectly affect the Mature fruit samples of B. aethiopum, B. glabra, E. processing method, food quality and ultimate acceptance. The africana, E. gigas and M. arboreus were collected from good knowledge of the functional properties of food makes it forests between Iworoko-Ekiti-Ifaki-Ekiti and Ifaki Ekiti-Orin- to be widely used in various food formulations and baked Ekiti in Ekiti North Senatorial District in Ekiti State between products. July 2009 and January 2010.The samples were identified at Antinutrients are natural or synthetic compounds that interfere the Department of Plant Science Ekiti State University, Ado- with the absorption of nutrients (Oxford, 2006).These Ekiti. compounds chelate metals such as iron and zinc and reduce Samples Preparations the absorption of these nutrients, but they also inhibit digestive Seeds from the fruits were oven dried at 60OC. The dried enzymes and may also precipitate proteins. However, seeds were milled in an Excella Mixer Grinder to pass a 0.8- polyphenols such as tannins have anticancer properties, so mm mesh sieve and stored in cleaned dried double cork drinks such as green tea that contain large amounts of these plastics until use. compounds might be good for the health of some people Preparation of fat free sample despite their antinutrient properties (Chung et al., 1998). 20g of the sample were defatted with 500ml of petroleum Antinutrients are found at some level in almost all foods for a ether using a soxhlet apparatus. variety of reasons. However, their levels are reduced in Determination of Functional Properties modern crops, probably as an outcome of the process of Gelation properties was determined by the method of domestication. (Welch and Graham, 2004) Many traditional (Coffmann and Garcia, 1977), methods of food preparation such as fermentation, cooking, Foaming capacity was determined by the method of and malting increase the nutritive quality of plant foods (Coffmann and Garcia, 1977). through reducing certain antinutrients such as phytic acid, The water absorption capacity of the sample flour was determined by the method of (Sathe et a.l, 1982) Tele: E-mail address: [email protected] © 2016 Elixir All rights reserved 41047 Olabode, Gbolahan and Lajide, Labunmi/ Elixir Appl. Chem. 95 (2016) 41046-41050 Table 1. Functional Properties (%). Sample LG FC WAC OAC PS PS PS PS PS (%) (%) (%) (%) pH 3 pH 5 pH 7 pH 9 pH 11 B. aethiopum 10.00d0.01 1.85 d0.19 21.00c1.00 22.00a1.00 1.57e0.03 2.52e0.01 8.52b.0.29 1.09e0.03 3.57d.0.08 B. glabra 6.00 d0.01 27.27.a1.82 12.00d1.00 15.00c1.00 6.06 0.00 7.16 b0.15 10.21.a0.21 6.18b0.26 7.27 b0.03 E. Africana 6.00 d0.01 1.89d0.19 30.00a1.00 19.00 1.00 8.61a0.10 13.14a0.15 6.32d0.01 11.00a0.0 13.41a0.40 B. gigas ND 16.36 c1.82 27.00 b1.00 14.00d1.00 1.76 0.02 4.28 d0.24 6.74 c0.04 4.24d0.05 4.04c0.05 M. arboreus d 18.00 0.01 20.2 b2.02 30.00a1.00 13.00e1.00 6.24 b0.05 6.49 c0.03 8.30 b0.10 5.97a0.08 3.60 d.0.06 Results are mean of triplicate determinations. Means in each column follow by the same letter(s) are not significantly different by Duncan’s Multiple Range Tests it brief of probability. NOTE: LG: Least Gelation Concentration FC: Foaming Capacity WAC: Water Absorption Capacity OAC: Oil Absorption Capacity PS: Protein Solubility The oil absorption capacity of each sample flour was 1977). Least gelation concentration for B. glabra and E. determined by the method of (Sathe et al., 1982).The protein africana are lower to that of Pigeon pea flour 12% (w/v) solubility with pH was determined using the method of (Sathe (Oshodi and Ekperigin,1989) but higher than that of Leucaena and Salunkhe, 1981) but with slight modification. leucocephala seed flour 2% (Amoo et al, 2006) . The least Determination of Antinutrients gelation concentration for M. arboreus was higher than that of Alkaloids determination was carried out as described by Lupin seed protein 14% (w/v) (Sathe et al., 1982) but it was in (Harborne, 1973);( Obadoni and Ochuko, 2001).Tannin perfect agreement with that of black grain flour 18% (w/v) determination was carried out on each extract using standard (Sathe et al., 1982). procedure described by (Obadoni and Ochuko, 2001) Saponin The ability of protein to form gels and provide a matrix determination was carried out on each extract using standard for holding water, flavours, sugars and food ingredients is procedure described by (Harbone, 1998); Obadoni and useful in food applications and in low product development. Ochuko, 2001). The entire tests were performed in triplicate. The low gelation concentration 6% for B. glabra and E. The presence of phytate was determined according to the africana will render them useful in the production of cord or method of (Wheeler and Ferrel , 1971) as an additive to other materials for gel formation in food Oxalate content was Determined according to the products. standard method described by (Day and Underwood, 1986). It was observed that B aethiopum flour had high binding Foaming capacity was determined by the method of ability despite the fact that its protein content 10.46% was low (Coffmann and Garcia, 1977). compared to E africana protein content 51.28%. (Solsulski et The water absorption capacity of the sample flour was al., 1976) made similar observations between Great Northern determined by the method of (Sathe et a.l.,1982).The oil bean (less protein) and Lupin seed flour with higher protein. absorption capacity of each sample flour was determined by The variation was attributed to the relative ratios of different the method of (Sathe et al., 1982).The protein solubility with constituents’ proteins, carbohydrates and Lipids in the seed pH was determined using the method of (Sathe and flours. Least gelation concentration obtained was significantly Salunkhe,1981) but with slight modification. different from one another. Determination of Antinutrients Water Absorption Capacity Alkaloids determination was carried out by (Harborne, 1998); The water absorption capacity ranged between 12.00- (Obadoni and Ochuko,2001).Tannin determination was carried 30.00%. These values are lower compared to the value out on each extract using standard procedure described by obtained for Soy flour protein concentrate (130%) (Lin et al., (Obadoni and Ochuko, 2001) Saponin determination was 1974), T. durum flour (141%) (Adeyeye & Ayejuyo, 2005) carried out on each extract using standard procedure described and fluted pumpkin concentrates (85%) (Oshodi & Fagbemi, by (Harbone, 1998); (Obadoni and Ochuko, 2001). The entire 1992), (Whitney and Rolfes, 2005) showed that water tests were performed in triplicate. The presence of phytate was absorption property enables bakers to add more water to determined according to the method of (Wheeler and Ferrel, dough to improve its handling characteristics and maintain 1971) freshness in bread.