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Pakistan Journal of Nutrition
Year: 2008  |  Volume: 7  |  Issue: 1  |  Page No.: 194 - 201

Foaming, Water Absorption, Emulsification and Gelation Properties of Kersting`s Groundnut (Kerstingiella geocarpa) and Bambara Groundnut (Vigna subterranean) Flours as Influenced by Neutral Salts and Their Concentrations

M.O. Aremu, O. Olaofe, E.T. Akintayo and E.I. Adeyeye    

Abstract: Foaming capacity and stability, water absorption capacity; emulsion capacity and stability; and least gelation concentration of kersting`s and bambara groundnut flours as influenced by types of salt (NaCl, NaNO3, NaNO2, CH3COONa and Na2SO4) and their concentrations were investigated using standard techniques. The results showed that the highest foaming capacity was recorded for CH3COONa at 15.0% (w/v) salt concentration in kesting`s groundnut while lowest was NaNO2 at 0.5% (w/v) in bambara groundnut flour. Foaming stability values after 8h were types of salt and salt concentrations dependent. The water absorption capacity decreased at various salt concentrations compared with value in distilled deionized water. The best salts for water absorption capacity were NaNO2, CH3COONa and Na2SO4 particularly at 0.5% (w/v) salt concentration. The oil emulsion capacity depended mostly on salt concentration and the type of salt under consideration while oil emulsion stability is better at higher salt concentrations between 5.0-15% (w/v) than lower salt concentrations for the two studied samples. Likewise the least gelation concentration of 12.0% (kersting`s groundnut flour) and 14.0% (bambara groundnut flour) in free salt solutions were improved to between 6.0-10% and 8.0-12.0%, respectively in the presence of the salts used.

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