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Pakistan Journal of Biological Sciences
Year: 2009  |  Volume: 12  |  Issue: 19  |  Page No.: 1314 - 1319

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.

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