Record Details

Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3429/
LWT-05-03
 
Title Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour.
 
Creator Bhagya, S.
Shamanthaka Sastry, M. C.
 
Subject 01 Oilseeds
16 Nutritive value
 
Description Effects of dehulling seeds on chemical, functional and nutritional quality of dehulled niger seed flour (meal) were determined. Hot lye treatment was used to dehull the niger seeds. Protein and fat levels (g/100 g) in dehulled niger seeds (35 and 53, respectively) were higher than those in whole seeds (24 and 31, respectively). Crude fibre levels decreased from 16.9 to 2.2 g/100 g on dehulling. In defatted flour prepared from dehulled seeds, protein levels were 63 compared with 44 g/100g for undehulled flour. Trypsin inhibitor was inactivated by dehulling. Water and fat absorption capacities were higher in dehulled flour, but foaming properties, emulsification capacity and N solubility were reduced. Chemical score suggested that the first limiting amino acid in both dehulled and undehulled samples was Thr, followed by Lys and Ile. Dehulling improved nutritional characteristics in terms of protein digestibility, essential amino acid index, biological value, nutritional index and computed PER. It is suggested that dehulled niger seed flour may be used as an ingredient in high protein food formulations.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3429/1/LWT_2003%2836%29_703.pdf
Bhagya, S. and Shamanthaka Sastry, M. C. (2003) Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour. Lebensmittel Wissenschaft und Technologie, 36 (7). pp. 703-708.