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首页> 外文期刊>African Journal of Biotechnology >Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour
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Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour

机译：pra（Elateriospermun tapos Blume）种子粉的近似组成和功能特性

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摘要

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, de-shelled, 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 α-linolenic 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.
机译：使用标准方法研究了由pra（Elateriospermum tapos？Blume）种子生产的面粉的近成分和功能特性。将整个种子分选，去壳，干燥，研磨和筛分以生产面粉。面粉中含有大量的蛋白质（16.10％），碳水化合物（25.36％）和脂肪（36.49％）。脂肪酸组成表明，面粉中不饱和脂肪酸含量高（29.83％），其中油酸（12.54％），亚油酸（12.01％）和α-亚麻酸（3.44％）占主导地位。吸水量，吸油量，乳化能力，起泡能力和起泡稳定性（2小时后）分别为187.5％，130.4、39.6、32.6和28.2％。基于这些结果，pra籽粉营养丰富，具有在食品配方中用作功能剂的潜力。

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