Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor

Abstract

Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1^st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na₂ S0₄ respectively. The 2^nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na₂So₄ respectively.  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.

Conclusion

There is appreciable effect of sodium sulphate solution on the protein solubility of these five varieties of gourd melon seed flours at different concentrations. The least protein solubility occur at 0.50 % Na2SO4 and the highest occur between 2.00 and 10.00 % Na2SO4. Protein solubility of these seed flours with sodium sulphate solutions are higher than in sodium acetate solutions. The water absorption capacity of the melon seed flours are generally highest at 0.50% Na2SO4 and reduces gradually with increasing salt concentration and ventually became least at 10.00 % Na2SO4 concentration.