CRJAS Navigation
About
Publication Ethics
Call For Paper
Editorial Board
Guide to Authors
Scope
Editorial Workflow
Submit Manuscript
Archives
Viewing Options
[View Abstract]
[View Full Text PDF]
[Download Full Text PDF]
Authors Articles on Google Scholar
Adebayo R Olukemi
Olayiwola O Abidemi
Shittu S Abdulsalam
Authors Articles on Pubmed
Adebayo R Olukemi
Olayiwola O Abidemi
Shittu S Abdulsalam
Preferences
Email this Article to a friend
Print this Article
Statistics
Viewed: 270
Forwarded: 0
Printed: 104
Downloaded: 1,325
Journals By Category
Agricultural Sciences
Arts and Education
Biological Sciences
Engineering
Medical Sciences
Physical Sciences
Social Sciences
Newsletters Subscription

Functional properties and anti-nutritional factors of some selected Nigerian cereals

 

Adebayo R Olukemi, Olayiwola O Abidemi, Shittu S Abdulsalam

 

Full Length Research Paper

 

Department of Applied Sciences, P.M.B. 301, Osun State Polytechnic, Iree, Nigeria.

Chemical Sciences Department, College of Natural and Applied Sciences,  P.M.B.5533, Oduduwa University, Ipetumodu, Ile-Ife, Nigeria

 

20 September, 2016

 

Functional characteristics and certain anti-nutritional factor of some selected Nigerian cereals were investigated using various analytical methods to assess their potentiality as protein and fibre sources .The functional characteristics were water absorption and oil absorption capacity. They were found to be in the range of 14.0-17.0% and 18.0-10.0% respectively. While least gelation concentration, foaming capacity, foaming stability, swelling power, swelling solubility and bulk density were found  to  be 0.20- 0.20g, 9.62-0.00%, 1.92-0.00%, 156.05-211% and 27.5-14.2% and 0.87-1.11g/cm3, respectively. The anti-nutritional factors had values in Mg/100g were in the range of phytic acid (121.76-27.19), oxalates (5.35-1.76) and tannins (0.41-0.09). The functional characteristics of the cereal flours showed that they could be used as thicker in food systems, binder in meat emulsion and in colloidal food system as emulsion stabilizer.

Keywords: Colloidal, water absorption capacity, oil absorption capacity, cereals, gelatin concentration, swelling power.