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DOI Prefix 10.20431 |
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International Journal of Research Studies in Agricultural Sciences
Volume-1 Issue-5, 2015, Page No: 32-48
Functional Properties of Seed Flours from Different Cultivars of Citrullus lanatus (Cucurbitaceae) Cultivated in Côte d’Ivoire
Niangoran N’guetta Anne Marie, Due Ahipo Edmond, Fankroma M.T. Koné, Kouamé L.Patrice
1Departement of Food Science and Technology, University Nangui Abrogoua, Laboratory of Biocatalysis and Bioprocessing, 02 BP 801 Abidjan 02, Côte d’Ivoire
Citation : Niangoran N’guetta Anne Marie, Due Ahipo Edmond, Fankroma M.T. Koné, Kouamé L.Patrice, Functional Properties of Seed Flours from Different Cultivars of Citrullus lanatus (Cucurbitaceae) Cultivated in Côte d’Ivoire International Journal of Research Studies in Agricultural Sciences . 2015;1(5):32-48.
Abstract
The functional properties of four cultivar seed flours from Citrullus lanatus var. citroides (Thumb.) Matsum. & Nakai cultivated in Côte d’Ivoire, were studied in order to explore their potentials in food systems. Unhulled and hulled seeds were obtained from four cultivars namely Wlewle S, Wlewle M, Wlewle B and Bebu. The water absorption capacity (WAC), oil absorption capacity (OAC),foaming capacity (FC) and foam stability (FS) within the range of 191.23 to 254.42%, 107.50 to 140.11%, 3.96 to 5.77% and 39.56 to 52.94%, respectively, varied significantly (p0.05) among the cultivars tested. The levels of bulk density (BD), hydrophilic-lipophilic index (HLI), emulsion activity (EA) and emulsion stability (ES) in the cultivar seeds tested were found to be 0.68 to 0.88 g/mL, 1.36 to 2.14%, 23.48 to 29.99% and 11.53 to 14.67%, respectively. The functional properties of the seed flours analyzed varied significantly (p0.05) with hulling among the cultivars tested. However, C. lanatus seed flours were found to have good functional properties for use in food industry.
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