EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
Table Of Contents
<p>Title page — – – – – – – – – – – i <br><br>Declaration — – – – – – – – – – -ii<br><br>Approval page — – – – – – – – – – -iii<br><br>Dedication — – – – – – – – – – -iv<br><br>Acknowledgement — – – – – – – – – -v <br><br>Table of content — – – – – – – – – -vi Abstract — – – – – – – – – – – -vii<br></p>
Project Abstract
A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.
The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4respectively. The control was neither soaked; F4, F6, F5, F7, and F8 respectively. All the samples were dried milled and sieved to obtain their respectively flours. The flour samples were defatted using n-hexane. Proximate composition, Protein solubility and foaming capacity of the samples were determined result showed that the flours contain moisture (1 040-14.67%)
Ash (5.72 – 10.72%) crude fat (6.22-11.17%) crude fibre (4.89 –6.78%) crude protein (59.20 –69.83%). Protein solubility and from capacity of the samples were affected by treatment employed.
Protein solubility ranged between (35 . 57 – 47. 27) while foam capacity varied at different pH values.
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