Giami S Y, Wachuku O C
Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
Plant Foods Hum Nutr. 1997;50(1):27-36. doi: 10.1007/BF02436040.
Chemical and functional properties of unprocessed (raw) and locally processed seeds of Brachystegia eurycoma, Detarium microcarpum and Mucuna sloanei that affect their utilization as sources of human food were investigated. The seeds, which are underutilized food sources in Nigeria, were subjected to local processing methods which included roasting, boiling, dehulling/shelling, soaking and the changes in composition and functional properties were estimated. Chemical analyses showed that the crude protein contents of the raw seeds ranged from 12.2 to 23.2%; fat varied from 4.9 to 12.0%. The level of phytic acid in the raw seeds (192.4-215 mg/100 g) was observed to be lower than the levels found in some commonly consumed pulses in Nigeria. There were no significant differences (p > 0.05) between crude protein contents and the least gelation concentrations of the raw and processed samples, but processing (roasting, boiling, dehulling and soaking) significantly (p = 0.011) improved in vitro protein digestibility, water and fat absorption capacity and decreased the bulk density, nitrogen solubility and the phytic acid and polyphenol contents of the samples. Processed samples had high water (3.4-3.8 g/g) and fat (1.8-2.1 g/g) absorption capacities and hence may be useful as functional agents in fabricated foods such as bakery products and ground meat formulations.
对短盖豆、小叶猴耳环和斯氏油麻藤未加工（生）种子以及当地加工种子的化学和功能特性进行了研究，这些特性影响它们作为人类食物来源的利用。这些种子在尼日利亚是未被充分利用的食物来源，对其采用了包括烘烤、煮沸、脱壳/去壳、浸泡在内的当地加工方法，并评估了成分和功能特性的变化。化学分析表明，生种子的粗蛋白含量在12.2%至23.2%之间；脂肪含量在4.9%至12.0%之间。观察到生种子中的植酸水平（192.4 - 215毫克/100克）低于尼日利亚一些常见食用豆类中的水平。生样品和加工样品的粗蛋白含量与最低凝胶化浓度之间没有显著差异（p > 0.05），但加工（烘烤、煮沸、脱壳和浸泡）显著（p = 0.011）提高了体外蛋白质消化率、水和脂肪吸收能力，并降低了样品的堆积密度、氮溶解度、植酸和多酚含量。加工后的样品具有较高的水（3.4 - 3.8克/克）和脂肪（1.8 - 2.1克/克）吸收能力，因此可能作为功能剂用于烘焙食品和碎肉配方等人造食品中。
