Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2853
Title: Physical properties of Tylosemia esculentum and the effect of roasting on the functional properties of its flour
Authors: Jideani, Victoria A
Van Wyk, J
Cruywagen, MH
Keywords: Morama bean;Physical properties;Functional properties;Lightness;Hue;Chroma
Issue Date: 2009
Source: Jideani, V. A., Wyk, J. V., & Cruywagen, M. H. (2009). Physical properties of Tylosemia esculentum and the effect of roasting on the functional properties of its flour. African Journal of Agricultural Research, 4(11), 1208-1219.
Abstract: The physical properties of two varieties of Morama beans and the effect of roasting on the functional properties of their flours were studied. Majority (65, 92.5, 79%) of the seeds has medium dimensions (17.0 - 19.99, 14.0 - 19.99, 12.0 - 14.99 mm) of length, width and thickness respectively. The size of the Morama bean (MB) follows a normal distribution, being much heavier than most other oil seeds and legumes with 1000-seed weight of 2.2 - 2.3 kg. Significantly higher angle of repose was observed for the cement surface (9.76 o ). MB sphericity (85.7-86.8%) and aspect ratio (91.9 - 92.5%) indicates that the bean will roll rather than slide. Morama flour (MF) is rich in protein (31.7 - 33.1%), fat (36.4 - 39.0%) and ash (2.9%). Roasting significantly increased the protein and ash. Roasting increased the water absorption capacity of MF significantly (P < 0.05) (211% increase). Roasting significantly increased the oil absorption capacity (112% increases). Emulsifying activity ranged from 37.90 - 38.20% respectively for light- and dark-brown Morama flour. Emulsion stability ranged from 70.62% (light brown) to 72.18% (dark brown). The colour of unroasted MF is light yellow (L = 82.71, Hue angle = 88.05, Chroma = 26.21), turning darker and less saturated on roasting.
URI: http://www.academicjournals.org/article/article1380903007_Jideani%20et%20al.pdf
http://hdl.handle.net/11189/2853
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Prof. Victoria A Jideani

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