Effects of Salt Concentrations on the Functional Properties of Some Legume Flours

Authors

  • Henry Niyi Ogungbenle Department of Chemistry, University of Ado-Ekiti, Ado-Ekiti, Nigeria

DOI:

https://doi.org/10.3923/pjn.2008.453.458

Keywords:

Bulma cotton seed, gourd seed, legume flours, salt concentrations, white melon, yellow melon

Abstract

The effect of various salt concentrations on the functional properties of gourd seed, white melon, yellow melon and bulma cotton seed was investigated. The studies on the effect of salts commonly used in food industries such as NaCl, KCl, Na2SO4, K2SO4 and CH3CO2Na on the functional properties of the sample suggested that water absorptivity, emulsification, foamability and gelation were affected by the salts and that these effects were functions of the types of salt considered and their various concentrations. The data generated showed that salts may be used at appropriate concentrations to enhance or inhibit the functionalities of the flours.

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Published

15.04.2008

Issue

Vol. 7 No. 3 (2008)

Section

Research Article

License

Copyright (c) 2008 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

Ogungbenle, H. N. (2008). Effects of Salt Concentrations on the Functional Properties of Some Legume Flours. Pakistan Journal of Nutrition, 7(3), 453–458. https://doi.org/10.3923/pjn.2008.453.458