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Articles by E.T. Akintayo
Total Records ( 2 ) for E.T. Akintayo
  M.O. Aremu , O. Olaofe and E.T. Akintayo
  Proximate, mineral composition and physicochemical characteristics of two varieties of bambara groundnut (Vigna subterranean) flours were determined using standard techniques. The two varieties (cream coat and dark red coat) of bambara groundnut have comparable mean values of total ash, crude protein and carbohydrate. (by difference) of 4.28 and 3.89%; 11.56 and 11.05% and 73.30 and 73.87%, respectively. But there are little variations in the values of moisture, crude fat and crude fibre. The two varieties were found to be good sources of essential minerals such as Fe, Na, K, Mg and Ca but Cu, Mn and Zn contents were low. Pb, Cd and Cr were not detectable. The results of physicochemical characteristics of bambara groundnut oils showed that they have similar mean values of the following parameters: Free fatty acid.85 and 4.80 mg g-1; Acid value, 0.92 and 0.98; Saponification value24.9 and 140.5 mg KOH g-1; Iodine value21 and 120 mg iodine g-1; peroxide value86 and 290 and specific gravity 0.88 and 0.85 for cream coat and dark red coat, respectively indicating that they are drying oils and edible.
  M.O. Aremu , O. Olaofe and E.T. Akintayo
  Functional properties of two varieties of Bambara Groundnut Flours (BBG* and BBGF*) Kerstring’s Groundnut Flour (KSGF), two varieties of Rear Cowpea Flour (RCPF* and RCPF*) and Scarlet Runner Beans Flour (SRBF) were determined. Effects of flour concentration on foaming and gelation properties were also investigated. The results showed that the functional properties of the varieties of legume seed flours ranged as follows: Foaming Capacity (FC) 7.9±0.5-15.5±1.2%; Foaming Stability (FS), 87.7±1.5-98.4±2.3%; Water absorption capacity (WAC), 200.0±1.0-240.5±2.3%; Oil Absorption Capacity (OAC), 127.8±4.0-172.3±1.0%; Emulsion Capacity (EC), 50.0±2.0-95.0±1.0mgL–1; Emulsion Stability (ES), 13.00.00-43.51.0mLg–1; Least Gelation Concentration (LGC), 12.00.0-16.00.0% w/v; Bulk Density (BD), 531.20.1-586.80.5gL–1. The protein solubility studies of the flours were found to have minimum solubility at pH range of 4.2-5.5 which correspond to iso-electric point while only SRBF showed minimum solubility of two different PH of 5.0 and 9.2 indicating that two different isolates might be recovered from the sample. FC and FS of the flours increased as the concentration of flour solution increased. There was improvement in LGC with the increase in flour concentration.
 
 
 
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