The Effects of Processing on the Functional Properties of >Oze’ (Bosqueia angolensis) Seeds

Abstract

`Oze` (Bosqueia angolensis) found in the tropical rain forest grows in thick humid forest of undisturbed land and belongs to the family Moracea. Wholesome `Oze` (Bosqueia angolensis) seeds were given different treatments, which included blanching, cooking, roasting and malting. Malting was carried out by soaking for 24 h, germinated for 3 weeks and then dried and milled. The samples obtained from these treatments were analyzed for their functional properties. The emulsion capacity of raw `Oze` seeds was 6.6 ml while the oil and water absorption capacities were 8.9 ml and 7.8 ml respectively. The ‘oze’ seed flour samples had reasonable increases in the proximate composition, amino acid profile and most of the functional properties. The high emulsion, oil and water absorption capacities of the malted samples showed that ‘oze’ seed flour would be good as sausage extenders.