Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu Port Harcourt, Nigeria
The chemical composition and functional properties of raw, and heat-processed wild mango (Irvingia gabonensis) seed flour were studied. The effect of partial proteolysis on some functional properties of the raw flour was also determined. There was not much variation between the values obtained for the proximate chemical composition and mineral contents of the raw and heat-treated samples, although significant decreases in ascorbic acid, carotenoids and polyphenols were noted.
Nitrogen solubility was pH-dependent with a minimum value of 14% at pH 4·0 and a maximum of 66% at pH 10·0 for the raw flour. Heat-treatment diminished nitrogen solubility, bulk density, emulsion and foam capacities but increased the water and fat absorption capacities and gelation properties of the flour. Partial proteolysis increased nitrogen solubility and bulk density but reduced water and fat absorption capacities of the flour. The foam of the raw flour was more stable than those of the heat-treated or enzyme-hydrolysed samples.
Calculated on crude protein basis, raw wild mango flour showed comparatively better water and fat absorption properties than raw soya flour. Hence it may prove to have useful applications in fabricated foods such as bakery products and ground meat formulations.
The original text taken from a:
"Chemical composition and functional properties of raw, heat-treated and partially proteolysed wild mango (Irvingia gabonensis) seed flour", Sunday Y. Giami, Vitalis I. Okonkwo, Monday O. Akusu, Food Chemistry, Volume 49, Issue 3, 1994, Pages 237-243, doi:10.1016/0308-8146(94)90166-X