Some physico-chemical and functional properties of kariya (hildegardia baterii) kernel flours
Some physico-chemical and functional properties of kariya kernel flours were investigated with a view to exploiting its potentials as ingredients in food applications. Proximate composition showed that protein and crude fat were: 28.68 and 40.37 g/100 g for the full fat flour, and 39.20 and 3.75 g/100 g for the defatted flour respectively. Nitrogen solubility, water absorption capacity, oil absorption capacity, in-vitro protein digestibility, foaming capacity, foaming stability, emulsion capacity, emulsion stability and bulk density of the defatted flour were: 72.36, 124.37, 106.45, 79.36, 40.00, 33.94, 29.68, 336.03% and 573.05 kg/m3 , respectively. The water and oil absorption capacities, foaming properties and emulsion properties of defatted kariya flour were found to be affected by NaCl concentration and pH. The least nitrogen solubility of defatted kariya flour occurred at pH 4, hence the iso-electric pH of the protein. In view of the good functionality of kariya kernel flours, it may be explored as a potential source of vegetable protein especially in the tropics where the tree has find favourable conditions for growth.
Keywords: Physico-Chemical, Functional Properties, Kariya Kernels, Protein