EFFECT OF PH AND TEMPERATURE ON FUNCTIONAL PHYSICO-CHEMICAL PROPERTIES OF ASPARAGUS BEAN (VIGNA SESQUIPEDALIS) FLOURS AND MOIN-MOIN PRODUCTION FROM THE FLOUR (Published)
Asparagus bean (Vigna sesquipedalis) seeds of black colour species were processed into full fat flour, defeated four, protein concentrate and isolate. The physic-chemical, functional properties and sensory evaluation of moin-moin produced from the flour samples were investigated. The effects of pH and temperature on some of the seed weight were 0.09±0.01g and seed size of 0.7348±0.09. the protein content of the concentrate and isolate had a higher value of 66.85±0.350% and 88.98±0.02% respectively when compared with that of full fat flour (23.32±0.02%) and defatted flour (25.10±0.20%). The protein concentrate and isolate had no fat and crude fibre content and carbohydrate content of 24.27±0.39% and 2.04±0.217% respectively. There was significant difference (p<0.05) between the protein concentrate, isolate and Asparagus bean flour. The effect of temperature on foaming, swelling and water absorption showed increased functionality with increasing temperature while the effect of pH on foaming, swelling and water absorption decreased with increasing pH. The sensory evaluation of the moin-moin produced from the different flour samples showed significant difference (p<0.05) in the sensory attribute.
Keywords: Asparagus bean, Moin-moin, functionality, physic-chemical
PRODUCTION OF FLOUR TYPES FROM BLACK BEAN (PHASEOLUS VULGARIS) AND EFFECT OF PH AND TEMPERATURE ON FUNCTIONAL PHYSICO-CHEMICAL PROPERTIES OF THE FLOURS (Published)
The Black bean (Phaseolus vulgaris) seeds were processed into full fat flour, defatted flour, protein concentrate and protein isolate. The physico-chemical and functional properties of some of the flour samples were investigated. The effects of pH and temperature on some functional properties of the samples were also examined. The protein content of the concentrate and isolate had a higher value of 47.50% and 78.01% respectively compared with full fat and defatted flour that had 22.70 ± 0.00% and 24.51± 0.01% respectively. The protein concentrate and isolate have no fat and fibre content. The protein, carbohydrate, moisture, fat and fibre content had significant difference on different flour samples at p<0.05. The water absorption capacity had significant difference on the defatted and full fat flour at p<0.05. The effect of temperature on the water absorption of the flours increased with increasing temperature. There is decrease in wettability with increase in temperature as well foaming capacity which increased with increasing temperature. The effect of pH had higher wettability and foaming capacity. pH lowered water absorption and swelling index of the defatted and full fat flour. The black bean flour had good functional properties and thereby can be used in the food system.
Keywords: Black bean, Flour, functionality, physico - chemical, protein concentrate, protein isolate