scholarly journals Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i> spp.) Seed Flour

2015 ◽  
Vol 06 (08) ◽  
pp. 736-746 ◽  
Author(s):  
Abbas Kisambira ◽  
John H. Muyonga ◽  
Yusuf B. Byaruhanga ◽  
Phinehas Tukamuhabwa ◽  
Silver Tumwegamire ◽  
...  
Keyword(s):  
Functional Properties ◽  
Seed Flour

Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour

2014 ◽  
Vol 161 ◽  
pp. 391-399 ◽  
Author(s):  
Florencia Cattaneo ◽  
Jorge Esteban Sayago ◽  
María Rosa Alberto ◽  
Iris Catiana Zampini ◽  
Roxana Mabel Ordoñez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Protein Hydrolysate ◽  
Prosopis Alba ◽  
Seed Flour ◽  
Anti Inflammatory

scholarly journals Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4854
Author(s):  
Ibna Suli Trejo Rodríguez ◽  
Luz Eugenia Alcántara Quintana ◽  
Paola Algara Suarez ◽  
Miguel Angel Ruiz Cabrera ◽  
Alicia Grajales Lagunes
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Polyphenol Content ◽  
Total Dietary Fiber ◽  
Drying Time ◽  
Artocarpus Heterophyllus ◽  
Prebiotic Activity ◽  
Seed Flour

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

scholarly journals Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

2021 ◽  
Vol 9 (8) ◽  
pp. 1495-1499
Author(s):  
Cherry Lyn M Alcon ◽  
Aimee Sheree A Barrion ◽  
Marie Faye Nguyen-Orca
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Seed Flour ◽  
Functional Behavior ◽  
Emulsion Capacity ◽  
Alternative Sources ◽  
Dpph Scavenging

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

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