Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Biological Sciences
  Year: 2009 | Volume: 12 | Issue: 19 | Page No.: 1314-1319
DOI: 10.3923/pjbs.2009.1314.1319
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Proximate Analysis and Physico-Chemical Properties of Flour from the Seeds of the China Chestnut, Sterculia monosperma Ventenat

S. Noitang, S.A. Sooksai, T. Foophow and A. Petsom

Abstract:
The aim of this study was to evaluate nutritional composition of china chestnut seeds, Sterculia monosperma Vent. and analyze the physico-chemical properties of flour from the seeds. The results obtained on proximate analysis of china chestnut seeds, S. monosperma, revealed that they contained mostly carbohydrate (73.7% dm), followed by fat (12.0% dm), protein (7.8% dm), fiber (5.5% dm) and ash (1.0% dm). They have a relatively high content of potassium (12.3 mg g-1 dm) following by phosphorus (2.30 mg g-1 dm), magnesium (1.87 mg g-1 dm), sulfur (0.88 mg g-1 dm) and calcium (0.14 mg g-1 dm). The fatty acids profile was found to be composed of mainly palmitic (42%) and oleic acids (34%), with general long-chain fatty acids the other significant component by mass (13%). Glutamic acid (17.4%), aspartic acid (12.5%) and arginine (12.5%) were the three major amino acid constituents. The purified seed starch was investigated for its morphological, starch content and physico-chemical properties, such as amylose content, swelling power, solubility and pasting properties. The starch granules were quite round, about 10-15 micron diameter and composed of more than 35% (w/w) of amylose. The pasting properties of flour from the seeds of S. monosperma revealed that gelatinization began at 72.6-73.2°C and the maximum viscosity in the holding period at 95°C was 633 BU. Interestingly and potentially of use, was that the viscosity at the cooling period was more than two-fold higher than that in the holding period.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

S. Noitang, S.A. Sooksai, T. Foophow and A. Petsom, 2009. Proximate Analysis and Physico-Chemical Properties of Flour from the Seeds of the China Chestnut, Sterculia monosperma Ventenat. Pakistan Journal of Biological Sciences, 12: 1314-1319.

DOI: 10.3923/pjbs.2009.1314.1319

URL: https://scialert.net/abstract/?doi=pjbs.2009.1314.1319

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Curve Bottom