Proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

F. N. Madubuike, P. C. Ojimelukwe, P. O. Ajah
  • Plant Foods for Human Nutrition, December 1994, Springer Science + Business Media
  • DOI: 10.1007/bf01088434

Composition and Functional properties of food thickeners

Photo by Remi Yuan on Unsplash

Photo by Remi Yuan on Unsplash

What is it about?

Afzelia africana andBrachystegia eurycoma seeds are popularly used as food thickeners in Southeast Nigeria. This research is a report on their composition and functional properties, relevant to food systems.

Why is it important?

The functional properties determine the potential food uses of the flour from these legumes. Brachystegia eurycoma has better emulsification properties and foam properties than Afzelia africana. The bulk density and reconstitutability of the two legumes are similar

Perspectives

Professor Philippa C OJIMELUKWE (Author)
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Brachystegia eurycoma and Afzelia africana can be processed and used to enhance the functionality of food systems that require improved thickening. Brachystegia eurycoma will stailize emulsions and foams better than Afzelia africana

Read Publication

http://dx.doi.org/10.1007/bf01088434

The following have contributed to this page: Professor Philippa C OJIMELUKWE