Research Article

Some Physicochemical Characteristics of Defatted Flours Derived from African Walnut (Tetracarpidium conoforum): An Underutilized Legume

E.C. Ndie, C.V. Nnamani and H.O. Oselebe
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The nuts of African Walnut were processed into flour and a portion defatted and the samples were analyzed for proximate composition, water absorption capacity, solubility, bulk density and rapid visco characteristics. Results showed that the flour is rich in protein and fat (21.6 and 47.7%) respectively. The defatted samples have higher solubility, water absorption capacity, peak viscosity breakdown values, final viscosity and set back values when compared with undefatted sample. This result indicates that defatting of African Walnut flour improves the pasting characteristics of the flour whose high protein content makes a good protein supplement.

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  How to cite this article:

E.C. Ndie, C.V. Nnamani and H.O. Oselebe, 2010. Some Physicochemical Characteristics of Defatted Flours Derived from African Walnut (Tetracarpidium conoforum): An Underutilized Legume. Pakistan Journal of Nutrition, 9: 909-911.

DOI: 10.3923/pjn.2010.909.911



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