Some Physicochemical Characteristics of Defatted Flours Derived from African Walnut (Tetracarpidium conoforum): An Underutilized Legume


Authors

  • E.C. Ndie Department of Nursing Science, Ebonyi State University, Abakaliki, Nigeria
  • C.V. Nnamani Department of Applied Biology, Ebonyi State University, Abakaliki, Nigeria
  • H.O. Oselebe Department of Crop Production and Landscape Management, Ebonyi State University, Abakaliki, Nigeria

DOI:

https://doi.org/10.3923/pjn.2010.909.911

Keywords:

Defatted flour, legumes, protein deficiency, tetracarpidium conophorum, undefatted flour

Abstract

The nuts of African Walnut were processed into flour and a portion defatted and the samples were analyzed for proximate composition, water absorption capacity, solubility, bulk density and rapid visco characteristics. Results showed that the flour is rich in protein and fat (21.6 and 47.7%) respectively. The defatted samples have higher solubility, water absorption capacity, peak viscosity breakdown values, final viscosity and set back values when compared with undefatted sample. This result indicates that defatting of African Walnut flour improves the pasting characteristics of the flour whose high protein content makes a good protein supplement.

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Published

15.08.2010

Issue

Vol. 9 No. 9 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ndie, E., Nnamani, C., & Oselebe, H. (2010). Some Physicochemical Characteristics of Defatted Flours Derived from African Walnut (Tetracarpidium conoforum): An Underutilized Legume. Pakistan Journal of Nutrition, 9(9), 909–911. https://doi.org/10.3923/pjn.2010.909.911