Effect of Different Drying Treatment on the Functional Properties, Nutrient Contents and Dietary Fiber Profile of African Oil Bean (Pentaclethra macrophylla Benth) Seed Flours

Onwuzuruike UA, Abasiekong KS, Ugochi EA, Uzochukwu UC and Ugwu CS

Published on: 2024-12-21

Abstract

The study investigated the effect of drying treatments on the functional properties, nutrient content contents and dietary fibre profile of African oil bean seed flours. Wholesome African oil bean seeds were procured and processed into flour using different drying methods. The flours were analyzed for their functional, proximate, vitamins properties and dietary fibre profile. The statistical analysis was carried out using one-way ANOVA at 95 % confidence level. Result showed that functional properties ranged from 0.72 to 0.75 g/ml, 3.32 to 5.10 ml/g, 22.29 to 28.15 ml/g, 5.04 to 6.20 ml/g, 117.65 to 124.55 ml/g, and 62.36 to 73.46 °C for bulk density, water absorption capacity, oil absorption capacity, foam capacity, wettability, and gelatinization temperature, respectively. The proximate composition ranged from 5.10 to 10.05%, 46.86 to 48.86%, 1.94 to 2.56%, and 2.04 to 2.24%, 21.33 to 24.32%, and 12.59 to 20.53% for moisture, fat, ash, fiber, protein, and carbohydrate content, respectively. The vitamin composition ranged from 0.14 to 3.09 mg/100 g and 11.46 to 15.46 mg/100 g for vitamin A and vitamin E, respectively. The dietary fiber profile ranged from 2.37 to 2.74%, 0.82 to 0.94%, and 1.43 to 1.86% for total dietary fiber, soluble dietary fiber, and insoluble dietary fiber, respectively. The research work has shown that African oil bean seed flour can be produced through different drying treatment methods depending on intended use, as the choice of different drying methods strongly influences flour nutrients and its properties.