Foaming, Water Absorption, Emulsification and Gelation
Properties of Kersting`s Groundnut (Kerstingiella geocarpa) and
Bambara Groundnut (Vigna subterranean) Flours as Influenced by
Neutral Salts and Their Concentrations
Abstract:
Foaming capacity and stability, water absorption
capacity; emulsion capacity and stability; and least gelation
concentration of kersting`s and bambara groundnut flours as influenced by
types of salt (NaCl, NaNO3, NaNO2,
CH3COONa and Na2SO4) and their
concentrations were investigated using standard techniques. The results
showed that the highest foaming capacity was recorded for
CH3COONa at 15.0% (w/v) salt concentration in kesting`s
groundnut while lowest was NaNO2 at 0.5% (w/v) in bambara
groundnut flour. Foaming stability values after 8h were types of salt and
salt concentrations dependent. The water absorption capacity decreased at
various salt concentrations compared with value in distilled deionized
water. The best salts for water absorption capacity were NaNO2,
CH3COONa and Na2SO4 particularly at 0.5%
(w/v) salt concentration. The oil emulsion capacity depended mostly on
salt concentration and the type of salt under consideration while oil
emulsion stability is better at higher salt concentrations between 5.0-15%
(w/v) than lower salt concentrations for the two studied samples. Likewise
the least gelation concentration of 12.0% (kersting`s groundnut flour) and
14.0% (bambara groundnut flour) in free salt solutions were improved to
between 6.0-10% and 8.0-12.0%, respectively in the presence of the salts
used.
M.O. Aremu, O. Olaofe, E.T. Akintayo and E.I. Adeyeye, 2008. Foaming, Water Absorption, Emulsification and Gelation
Properties of Kersting`s Groundnut (Kerstingiella geocarpa) and
Bambara Groundnut (Vigna subterranean) Flours as Influenced by
Neutral Salts and Their Concentrations. Pakistan Journal of Nutrition, 7: 194-201.
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