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Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour.

Bhagya, S. and Shamanthaka Sastry, M. C. (2003) Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour. Lebensmittel Wissenschaft und Technologie, 36 (7). pp. 703-708.

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Abstract

Effects of dehulling seeds on chemical, functional and nutritional quality of dehulled niger seed flour (meal) were determined. Hot lye treatment was used to dehull the niger seeds. Protein and fat levels (g/100 g) in dehulled niger seeds (35 and 53, respectively) were higher than those in whole seeds (24 and 31, respectively). Crude fibre levels decreased from 16.9 to 2.2 g/100 g on dehulling. In defatted flour prepared from dehulled seeds, protein levels were 63 compared with 44 g/100g for undehulled flour. Trypsin inhibitor was inactivated by dehulling. Water and fat absorption capacities were higher in dehulled flour, but foaming properties, emulsification capacity and N solubility were reduced. Chemical score suggested that the first limiting amino acid in both dehulled and undehulled samples was Thr, followed by Lys and Ile. Dehulling improved nutritional characteristics in terms of protein digestibility, essential amino acid index, biological value, nutritional index and computed PER. It is suggested that dehulled niger seed flour may be used as an ingredient in high protein food formulations.

Item Type: Article
Uncontrolled Keywords: FLOURS-; FUNCTIONAL-PROPERTIES; HUSKING-; NUTRITIONAL-VALUES; OILSEEDS-; DEHULLING-; MEAL-; NIGER-SEEDS
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 16 Nutritive value
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 06:48
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3429

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