TITLE

Changes in Functional Properties as a Measure of Biochemical Deterioration of Oso (Fermented Seeds of Cathormion Altissimum

AUTHOR(S)
Jolaoso, A. A.; Ajayi, J. O.; Ogunmuyiwa, S. I. O.; Albert, O. M.
PUB. DATE
August 2012
SOURCE
Journal of Emerging Trends in Engineering & Applied Sciences;Aug2012, Vol. 3 Issue 4, p608
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Seed proteins should possess the requisite functionality for their successful utilization in various food products. These functional properties are intrinsic physio-chemical characteristics that affect the behavior of properties in food systems during processing, manufacturing, storage and preparation . One of the major components of oso (fermented seeds of Cathormion altissimum) is fat which makes it susceptible to oxidative rancidity. The fear of the side effects of most synthetic anti-oxidants has brought about the use of ginger, ascorbic acid and salt as alternative preservatives. The water and fat absorption capacity of fermented legume was also observed. Oso (fermented seeds of Cathormion altissimum) was treated with various concentration of ginger, ascorbic acid and salt. The free fatty acid and peroxide value were used to quantify anti-oxidant activity of oso stored at ambient temperature of 30oc.The aerobic mesophilic count were also determined. At 1600ppm concentration of ginger, 44.4% reduction in free fatty acid was observed and a significant reduction in peroxide value was also noted. A decrease of 68.9% was also observed in free fatty acid at 2400ppm concentration of ginger. The samples treated with ascorbic acid and salt also exhibited significant decrease in free fatty acid and peroxide values at various concentrations.The significance and purpose of conducting this research is the need to explore the use of nonsynthetic preservatives in extending the shelf-life of the proteinous product.
ACCESSION #
80534631

 

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