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