Proximate composition and functional properties of pra (<i>Elateriospermun tapos</i> Blume) seed flour

Abstract

The proximate composition and functional properties of flour produced from pra (Elateriospermum tapos Blume) seed were investigated using standard method. The whole seeds were sorted, de-shelled, dried, milled and sieved to produce flour. The flour contained considerable amounts of protein (16.10%), carbohydrate (25.36%) and fat (36.49%). The fatty acid composition showed that the flour was high in unsaturated fatty acids (29.83%) of which oleic acid (12.54%), linoleic acid (12.01%) and - linolenic acid (3.44%) were dominant. The water absorption capacity, oil absorption capacity, emulsion capacity, foaming capacity and foaming stability (after 2 h) were 187.5, 130.4, 39.6, 32.6 and 28.2%, respectively. Based on these results, pra seed flour is nutritious and has a potential for use as a functional agent in food formulations.

Keywords: Elateriospermum tapos Blume, pra, functional properties, flour

African Journal of Biotechnology Vol. 9(36), pp. 5946-5949, 6 September, 2010