The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner
The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47.78%)while functional properties results showed that (Emulsification Capacity 2.7%, Water absorption 428% Oil absorption 14%, Gelatinization temperature 67oc) and organoleptic properties showed that boiling acid (Sample D) gave the best qualities required.
The results of orgnoleptic properties showed that colour 6.58. texture 6.86, taste 6.83, general acceptability 6.82. toasting or roasting was found to be a good processing method for Akpalata (Afzelia africana). Sample D and B had good gelling property attributed to good soup Thickening. They also have good oil absorption capacity, which improves mouth feel which were generally acceptable.
The results had shown that “Akparata” (Afzelia africana) had good functional and proximate properties and the flour can be used as a composite flour during baking to enrich or fortify the baked products due to high concentration of protein in it. Although there were some differences in the proximate and functional properties of the processed (roasted and cooked) samples from the Raw sample (Control), the difference were within the acceptable limits.