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2013 (Vol. 5, Issue: 09)
Article Information:

Physicochemical and Sensory Properties of Boiled Prosopis africana Seed Endosperm Macerated in Various Ethanol-water Mixtures

James E. Obiegbuna, Peter I. Akubor, Charles N. Ishiwu and Joel Ndife
Corresponding Author:  James E. Obiegbuna 

Key words:  Endosperm, ethanol, physicochemical, properties, Prosopis africana, sensory, water
Vol. 5 , (09): 1204-1208
Submitted Accepted Published
May 21, 2013 June 15, 2013 September 05, 2013
Abstract:

The processing of boiled Prosopis africana endosperm for better utilization using ethanol-water mixtures was explored. Prosopis africana seeds were boiled for 5 h to softness and the endosperm fraction separated from the kernel (cotyledon) and the hull. The endosperm was divided into five equal parts which were individually macerated in absolute (Abs) ethanol, 80, 60 and 40% ethanol in water prior to sun-drying (322C, 3 days). The fifth sample, which served as control, was left untreated with ethanol. The samples were ground using a hand milling machine and analyzed for the proximate composition, water and oil absorption capacities, foaming capacity and foam stability, bulk density, emulsion activity and stability, colour preference, texture preference and overall acceptability. The results revealed that treatment of the endosperm significantly affected the moisture, protein, fat, ash and carbohydrate contents; water and oil absorption capacities, foaming capacity and foam stability; and the sensory properties. The moisture and protein contents, oil absorption capacity, foam stability, appearance, texture and overall acceptability of endosperm treated with 40% ethanol in water differed significantly (p<0.05) from that treated with absolute ethanol. There was also significant (p<0.05) differences in moisture, protein and carbohydrate contents, oil absorption capacity and foam stability of the 40% ethanol in water treated endosperm and the control. Slightly above 40% ethanol in water (50-60%) should be used to macerate Prosopis africana endosperm to reduce the cost of using absolute ethanol.
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  Cite this Reference:
James E. Obiegbuna, Peter I. Akubor, Charles N. Ishiwu and Joel Ndife, 2013. Physicochemical and Sensory Properties of Boiled Prosopis africana Seed Endosperm Macerated in Various Ethanol-water Mixtures.  Advance Journal of Food Science and Technology, 5(09): 1204-1208.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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