Comparative Study Of The Functional And Physico-Chemical Properties Of Debittered Moringa Seeds And Soybeans Flours
Keywords:
Debittering, Moringa oleifera Seeds and Soybean Flours, Functional and Physico-Chemical Properties
Abstract
The physico-chemical and functional properties of debittered moringa seeds flour were compared with soybean flour following AOAC method. The results show that ordinary defatted moringa seeds (DFMS) and debittered moringa seeds (DBMS) flours were higher in crude protein and crude fibre than defatted soybean (DFSB) flour. In vitro digestibility increased from 60.1 to 77.5% for DFMS and DBMS respectively; but these are less than that of soybean (83%). Increasing and decreasing trends of nitrogen solubility was observed for DFMS flour as pH increased giving minimum solubility at pH 4.0 and 9.0. Emulsion capacity reduced significantly for DBMS flour at all ionic concentrations; whereas for DFSB flour, the trend was similar to nitrogen solubility. Minimum gelation concentrations of the flours were 14% for DFMS flour and 10% for both DBMS and DFSB flours. Foaming capacity of DFMS and DFSB flours increased with pH, whereas for DBMS flour foaming reduced significantly and no visible change was observed as pH increased. Scanning electron micrographs showed no noticeable difference in the microstructure of DFMS and DFSB flours; however the particles of DBMS flour formed a continuous protein matrix that were devoid of air cells. Trypsin inhibitor activity was not detected in moringa seed flours but phytic acid was 0.38, 0.24 and 1.53 g/100 g for DFMS, DBMS and DFSB flours respectively. Successful removal of the bitter principle in moringa seeds holds good prospect for its utilization as an alternative source of vegetable protein; however, detailed toxicological properties still needs to be evaluated regarding the chemistry of moringa seeds protein and its interaction with other food constituents such as starch and lipids.
References
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Udensi, E.A., Ekwu, F.C., & Isinguzo, J.N. Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pakistan Journal of Nutrition, 6, 2007, 194–197.
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Gupta, K., Barat, G.K., Wagle, D.S., & Chawla, H.K.L. Nutrient contents and antinutritional factors in conventional and nonconventional leafy vegetables. Food Chemistry, 31, 1989, 105–116.
SAS. 2002. Statistical Analytical Software Guide for Personal Computers. Release 9.1. SAS Institute inc., Cary NC 27513, USA.
Radha, C., Ramesh Kumar, P., & Prakash, V. Preparation and characterization of a protein hydrolysate from an oilseed flour mixture. Food Chemistry, 106 (1), 2007, 1166–1174
Kinsella, J.E. Functional properties of soy proteins. Journal of American Oil Chemists Society, 56, 1979, 242–258.
Narayana, R., & Narasinga Rao, M.S. Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science. 57, 1982, 1534–1538.
Sreerama, T.N., Sasikala, V.B., & Pratape, V.M. Nutritional implications and flour functionality of popped/expanded horse gram. Food Chemistry, 108, 2008, 891–899
Wolf, W.J. Soybean proteins: Their functional, chemical and physical properties. Journal of Agriculture and Food Chemistry, 18, 1970, 965–969.
Dench, J.E., Rivas, N., & Caygild, J.C. Selected functional properties of sesame (Sesamum indicum L.) flour and two protein isolates. Journal of the Science of Food and Agriculture, 32, 1981, 557–664.
Kinsella, J.E. Relationships between structure and functional properties of food proteins. In P. F. Fox, & J. E. Condon (Eds.), Food proteins, 1982, (51–103). Applied Science Publishers, London.
Igene, F.U., Oboh, S.O., & Aletor, V.A. Effects of some processing techniques on the functional properties of winged bean seed flours. Journal of Food, Agriculture & Environment, 3(2), 2005, 28–31
Madhusudhan, K.T., & Singh, N. Effect of detoxification treatment on the physicochemical properties of linseed proteins. Journal of Agriculture and Food Chemistry, 33, 1985b, 1219–1222.
Tasneem, R., Ramamani, S., & Subramanian, N.J. Functional properties of guar seed (Cvamonsis tetraeonoloba) meal detoxified by different methods. Journal of Food Science, 37, 1982, 1323.
Kolar, C.W., Reichert, S.H., Decker, C.D., Steinke, F.H., & VanderZanden, R.J. Isolated soy protein, new protein foods. New York: Academic Press Inc. 1985, 259–299.
Eke, O.S., & Akobundu, E.N.T. Functional properties of African yam bean (Stenostylis stenocarpa) seed flour as affected by processing. Food Chemistry, 48, 1993. 337–340.
Mulvihihill, D.H., & Kinsella, J.E. Gelation characteristics of whey proteins and b-lactoglobulins. Food Technology, 41, 1987, 102–111
Akintayo, E.T., Oshodi, A.A., & Esuoso, L.O. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chemistry, 66, 1999, 51–56.
Anderson, R.L. Effect of steaming on soybean proteins and trypsin inhibitors. Journal of American Oil Chemists Society, 69, 1992, 1170–1176
Hídvégi, M., & Lásztity, R. Phytic acid content of cereals and legumes and interaction with proteins. Periodica Polytechnica of Chemical Engineering, 46(2), 2002, 59–64
Gupta, S., Jyothi-Lakshmi, A., & Prakash, J. In vitro bioavailability of calcium and iron from selected green leafy vegetables. Journal of the Science of Food and Agriculture, 86, 2006, 2147–2152
Khattab R.Y., & Arntfield, S.D. Functional properties of raw and processed canola meal. LWT-Food Science and Technology, 42, 2009, 1119–1124
Makkar, H.P.S, Francis, G., & Becker, K. Protein concentrate from Jatropha curcas screw-pressed seed cake and toxic and anti-nutritional factors in protein concentrate. Journal of the Science of Food and Agriculture, 88, 2008, 1542–1548
Fagbemi, T.N., & Oshodi, A.A. Chemical composition and functional properties of fullfat fluted pumpkin seed flour (Telfairia occidentalis). Nigerian Food Journal, 9, 1991, 26–32
Shanmugasundaran, T. & Venkatamaran, L. V. Functional properties of defatted and detoxified madhuca (Madhuca butyraceae) seed flour. Journal Food Science, 54, 1989, 351-353.
Madhusudhan, K.T., & Singh, N. Effect of heat treatment on the functional properties of linseed meal. Journal of Agriculture and Food Chemistry, 33, 1985a, 1222- 1226.
Jaffe, G. Phytic acid in soybeans. In Soya Protein-Nutrition. Roundtable Discussions. Journal of the American Oil Chemists' Society. 58(3), 1981, 35-39.
Katayon, S., Megat Mohd Noor, M.J., Asma, M., Abdul-Ghani, L.A., Thamer, A.M., Azni, I., Ahmad, J., Khor, B.C. & Suleyman, A.M. Effects of storage conditions of Moringa oleifera seeds on its performance in coagulation. Bioresource Technology, 97, 2006, 1455–1460.
Makkar, H.P.S. & Becker, K. Nutrients and antiquality factors in different morphological parts of the Moringa oleifera tree. Journal of Agricultural Science, Cambridge, 128, 1997, 311-322
Foidl, N., Makkar, H.P.S., & Becker, K. The potential of Moringa oleifera for agricultural and industrial uses. Moringa Review. Dar Es salaam, Tanzania, 2001.
Udensi, E.A., Ekwu, F.C., & Isinguzo, J.N. Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pakistan Journal of Nutrition, 6, 2007, 194–197.
Mubarak, A.E., Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89, 2005, 489–495.
Rehman, Z., & Shah, W.H. Effects of thermal processing on anti-nutrients, protein and starch digestibility of food legumes. Food Chemistry, 91, 2005, 327–331.
Radha, C., Ramesh Kumar, P., & Prakash, V. Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour. Journal of the Science of Food and Agriculture, 88, 2008, 336 – 343
Ogunsina, B.S., Radha, C. & Govardhan Singh, R.S. Physicochemical and functional properties of full fat and defatted Moringa oleifera kernel flours. International Journal of Food Science and Technology, 2010, Article-in press.
AOAC Methods. Official Methods of Association of Official Analytical Chemists. In P. Cunnif (Ed.), Vol. II, 17th Ed. Arlington, VA, USA, 2000, 1–37.
Raghuramulu, N., Nair, M.K., & Kalyansundaram, S. A Manual of Laboratory Techniques. National Institute of Nutrition, ICMR, Jamai–Osmania, Hyderabad, India, 2003, 178–179.
Akeson, W.R., & Stahman, M.H. A pepsin-pancreatin digest index of protein quality. Journal of Nutrition, 83, 1964, 587-861.
Beuchat, L.B. Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal Agricultural and Food Chemistry, 25, 1977, 258–261
Okezie, O., & Bello, A.B. Physico-chemical and functional properties of winged beans flour and isolate compared with soy isolate. Journal of Food Science, 53 (2), 1988, 450–454.
Chobert, J.M., Sitohy, M.Z., & Whitaker, J.R. Solubility and emulsifying properties of casein modified enzymatically by Staphylococcus aureus V8 protease. Journal of Agricultural Food Chemistry, 36, 1988, 220–224
Kinsella, J.E. Functional properties of proteins in foods: A Survey. Critical Reviews in Food Science and Nutrition, 7, 1976, 219–280.
Booma, K., & Prakash, V. Functional properties of the flour and the major protein fraction from sesame, sunflower, and safflower seeds. Acta Alimentaria, 19, 1990, 163–176
Moure, A., Sineiro, J., Dominguez, H., & Parajo J.C. Functionality of oilseed protein products: A Review. Food Research International. 39, 2006, 945–963
Coffman, C.W., & Garcia, V.V. Functional properties and amino acid content of a protein isolate from mung bean flour. Journal of Food Technology, 12, 1977, 473-484.
Alobo, A.P., Agbo, B.N., & Ilesanmi, S.A. Physicochemical and functional properties of full fat and defatted cashew kernel flours. International Journal of Food Science and Technology, 44, 2009, 581–585
Thompson, D.B., & Erdman Jr., J.W. Phytic acid determination in soybeans, Journal of Food Science, 47, 1982, 513–517.
Gupta, K., Barat, G.K., Wagle, D.S., & Chawla, H.K.L. Nutrient contents and antinutritional factors in conventional and nonconventional leafy vegetables. Food Chemistry, 31, 1989, 105–116.
SAS. 2002. Statistical Analytical Software Guide for Personal Computers. Release 9.1. SAS Institute inc., Cary NC 27513, USA.
Radha, C., Ramesh Kumar, P., & Prakash, V. Preparation and characterization of a protein hydrolysate from an oilseed flour mixture. Food Chemistry, 106 (1), 2007, 1166–1174
Kinsella, J.E. Functional properties of soy proteins. Journal of American Oil Chemists Society, 56, 1979, 242–258.
Narayana, R., & Narasinga Rao, M.S. Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science. 57, 1982, 1534–1538.
Sreerama, T.N., Sasikala, V.B., & Pratape, V.M. Nutritional implications and flour functionality of popped/expanded horse gram. Food Chemistry, 108, 2008, 891–899
Wolf, W.J. Soybean proteins: Their functional, chemical and physical properties. Journal of Agriculture and Food Chemistry, 18, 1970, 965–969.
Dench, J.E., Rivas, N., & Caygild, J.C. Selected functional properties of sesame (Sesamum indicum L.) flour and two protein isolates. Journal of the Science of Food and Agriculture, 32, 1981, 557–664.
Kinsella, J.E. Relationships between structure and functional properties of food proteins. In P. F. Fox, & J. E. Condon (Eds.), Food proteins, 1982, (51–103). Applied Science Publishers, London.
Igene, F.U., Oboh, S.O., & Aletor, V.A. Effects of some processing techniques on the functional properties of winged bean seed flours. Journal of Food, Agriculture & Environment, 3(2), 2005, 28–31
Madhusudhan, K.T., & Singh, N. Effect of detoxification treatment on the physicochemical properties of linseed proteins. Journal of Agriculture and Food Chemistry, 33, 1985b, 1219–1222.
Tasneem, R., Ramamani, S., & Subramanian, N.J. Functional properties of guar seed (Cvamonsis tetraeonoloba) meal detoxified by different methods. Journal of Food Science, 37, 1982, 1323.
Kolar, C.W., Reichert, S.H., Decker, C.D., Steinke, F.H., & VanderZanden, R.J. Isolated soy protein, new protein foods. New York: Academic Press Inc. 1985, 259–299.
Eke, O.S., & Akobundu, E.N.T. Functional properties of African yam bean (Stenostylis stenocarpa) seed flour as affected by processing. Food Chemistry, 48, 1993. 337–340.
Mulvihihill, D.H., & Kinsella, J.E. Gelation characteristics of whey proteins and b-lactoglobulins. Food Technology, 41, 1987, 102–111
Akintayo, E.T., Oshodi, A.A., & Esuoso, L.O. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chemistry, 66, 1999, 51–56.
Anderson, R.L. Effect of steaming on soybean proteins and trypsin inhibitors. Journal of American Oil Chemists Society, 69, 1992, 1170–1176
Hídvégi, M., & Lásztity, R. Phytic acid content of cereals and legumes and interaction with proteins. Periodica Polytechnica of Chemical Engineering, 46(2), 2002, 59–64
Gupta, S., Jyothi-Lakshmi, A., & Prakash, J. In vitro bioavailability of calcium and iron from selected green leafy vegetables. Journal of the Science of Food and Agriculture, 86, 2006, 2147–2152
Published
2010-01-01
How to Cite
Ogunsina, B., & Radha, C. (2010). Comparative Study Of The Functional And Physico-Chemical Properties Of Debittered Moringa Seeds And Soybeans Flours. Ife Journal of Technology, 19(1), 85-92. Retrieved from http://ijt.oauife.edu.ng/index.php/ijt/article/view/54
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