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Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour
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Scopus
University of the Thai Chamber of Commerce
Date Issued
2010
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University of the Thai Chamber of Commerce. Research Support Office
Abstract
The proximate composition and functional properties of flour produced from pra (Elateriospermum tapos Blume) seed were investigated using standard method. The whole seeds were sorted, deshelled, dried, milled and sieved to produce flour. The flour contained considerable amounts of protein (16.10%), carbohydrate (25.36%) and fat (36.49%). The fatty acid composition showed that the flour was high in unsaturated fatty acids (29.83%) of which oleic acid (12.54%), linoleic acid (12.01%) and αlinolenic acid (3.44%) were dominant. The water absorption capacity, oil absorption capacity, emulsion capacity, foaming capacity and foaming stability (after 2 h) were 187.5, 130.4, 39.6, 32.6 and 28.2%, respectively. Based on these results, pra seed flour is nutritious and has a potential for use as a functional agent in food formulations.
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University of the Thai Chamber of Commerce
Bibliographic Citation
Anchan Choonhahirun (2010) Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour. African Journal of Biotechnology Vol.9 No.36, 5946-5949.
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