Effect of pre-dehulling treatments on the composition of seeds of the legume Afzelia africana and its potential use in pastries

Flour was prepared from seeds of Afzelia africana dehulled by different treatments and used to replace 10, 20, 30, 40 and 50% wheat flour in biscuits and doughnuts. The composition and water and oil absorption properties of the flour blends were evaluated. The biscuits and doughnuts made from each f...

Full description

Saved in:
Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1997, Vol.50 (3), p.203-210
Main Authors: Onweluzo, J.C, Morakinyo, A.O
Format: Article
Language:English
Subjects:
absorption
Afzelia africana
Biological and medical sciences
boiling
Cereal and baking product industries
Fabaceae
Flour
Food
Food Analysis
food composition
Food Handling - methods
Food industries
functional properties
Fundamental and applied biological sciences. Psychology
hulling
legumes
Plant Proteins - isolation & purification
Plants, Medicinal
pretreatment
roasting
Seeds
sensory evaluation
soaking
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Flour was prepared from seeds of Afzelia africana dehulled by different treatments and used to replace 10, 20, 30, 40 and 50% wheat flour in biscuits and doughnuts. The composition and water and oil absorption properties of the flour blends were evaluated. The biscuits and doughnuts made from each flour blend were evaluated organoleptically. The composite flour containing the highest proportion (50%) of A. africana seed flour contained the highest levels of protein and fat, exhibited the highest water absorption property but the lowest oil absorption capacity. Sensory scores showed high overall acceptability for products with a 10-30% level of substitution.
ISSN:0921-9668
1573-9104
DOI:10.1007/BF02436057