keywords: Functional properties, Daniellia oliveri, seed flour
The effects of salts, NaCl, CaCl2, KCl, CH3COONa and NaNO3 on some of the functional properties of Daniellia oliveri seed flour were investigated. Results showed that the least gelatin concentration of 6.06 ± 0.2% in distilled water was improved to between 2.0 and 4.0% in the presence of salts used. The water absorption capacity decreased from 413 ± 0.4 to between 292 ± 0.2 and 392 ± 0.4 depending on the type and concentration of the salt. The foaming capacity increased from 6.9 ± 0.2% without salt to between 9.6 ± 0.3% and 42.6 ± 0.4% with salt. A progressive decrease in emulsion capacity was observed with increase in salt concentrations generally up to 1% salt, after the value increased up to 5% salt. For the emulsion stability in the presence of NaCl, KCl and CaCl2 the oil separation is less than that of CH3COONa and NaNO3. The pH of minimum solubility changes from 5 without salt to 4 in the presence of 0.5 to 10% NaCl and also 0.5% and 1.0% of CH3COONa. The pH also changes from 5 to 6 for 0.5 to 10% CaCl2. Also there is a sharp drop in protein as concentration of salts increase from 5% to 10%.
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