Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener
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Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener
ABSTRACT
Afzelia africana seeds (African Oak) were ground into flour using three distinct methods. The treatments include raw Afzelia Africana flour (sample A) as a control. The seeds were fractured and deceptive.
The seeds were cooked for 20 minutes at 1000 degrees Celsius (sample B), and the seeds were steeped for 5 days (sample C), before being sun-dried, pulverised, and sieved through a 60mm screen.
Then sample D was made up of 50:50 boiling and soaked akpalata flour. Proximate composition and functional characteristics were assessed. Proximate analysis of flour samples A, B, C, and D yielded the following results:
moisture content 10.96%, 10.51%, 10.71%, and 10.23%, ash 3.38%, 3.25%, 3.43%, and 3.37%, fat 11.64%, 10.18%, 11.48%, and 11.26%, protein 17.76%, 17.02%, 17.59%, and 17.25%, and carbohydrate 56.26%, 59.04%, 56.79%, and 57.89%.
The functional properties of samples A, B, C, and D were as follows: gelation capacity 0.97%, 0.83%, 0.77%, and 0.6%; bulk density 3.09%, 3.32%, 3.03%, and 3.08%; water absorption capacity 450%, 470%, 463%, 453%; oil absorption capacity 400%, 355%, 336%, and 367%; and viscosity maximum 100%, 102.5%, 103.3%, and 108.4% for samples A, B, C, and D.
According to the results above, both samples could be used as soup thickeners, however sample A had the maximum moisture, protein, and fat content, demonstrating that temperature impacts the proximate composition of African Oak seeds.
Chapter one
INTRODUCTION
Grain legumes are an important source of dietary protein in underdeveloped nations because animal proteins are expensive. In addition to protein, legumes provide carbohydrate, dietary fibre, protective phytochemicals, oil, vitamins, and mineral components.
Legumes contain around 60% carbohydrate, which includes starch, reducing and non-reducing sugars, raffinose-family oligosaccharides, and so on.
Afzelia africana is a leguminous tree from the Fabaccae family. Afzelia africana is known as Akpalata in Eastern Nigeria, Kawo in the North, and Apa in the West. It is a huge tree with very lovely coloured seeds of two colours: black and yellow/orange.
The bottom appears to be a cap containing extractable oil. The seeds are edible and have significant therapeutic properties. All components of the plant have tremendous traditional importance; the wood is used for carpentry, the saw dust is used to make and design art, the foliage is used to make soap, and the leaves are utilised to replenish soil due to their high nitrogen content.
Afzelia africana is an evergreen small to medium-sized tree that grows up to 15m tall but can reach 30m in drier areas. Bole of girth to 3m, buttressed, and rarely more than 16m long of Soudanian savanna and surrounding forest from Casamance Senegal to South Nigeria and throughout central Africa to Uganda.
Afzelia africana is a deciduous shrub with 6-10 hard lustrous seed pods that are ellipsoidal in shape. It is a plant with paripinnate leaves, which are positioned opposite one another and have an entire edge.
Afzelia africana can be found in a variety of soil types, including hand pans dirt on steep slopes, depressions, and regularly inundated locations.
Afzelia africana adapts to a wide range of climatic conditions, but it is most abundant in areas with an annual rainfall of more than 900mm.
Afzelia africana is an excellent emulsifier; when roasted, the seed produces a very pleasant and pungent aroma, distinguishing it from other tropical legume soup thickeners such as Mucuna flagellipes “Ukpor” and Detearium micocarpuma “offor,” which are bland and coloured.
Afzelia africana seeds also contain oil, ranging from 18 to 37%. The oil contains beta carotene, plant sterols, phospholipids, and glycolipids.
Toxicological investigations reveal the lack of gossypol and no detected mycotoxins.
In fact, the use of many legumes in the food chain is limited due to the presence of anti-nutritional factors such as flatulence factors and trypin inhibitors. Though Afzelia africana has not been fully investigated, there have been no reports of flatulence or other digestive issues associated with its ingestion when properly cooked.
Afzelia africana is regarded as a fetish tree in many areas, and its roots, bark, leaves, and fruits are employed in traditional medicine.
Despite the fact that the flour from these legumes has been used as an emulsifier and soup thickener, researchers have paid little attention to and recognised them, unlike some edible legumes such as soybeans, groundnuts, and bambara nuts.
To boost Afzelia africana production and utilisation, one method will be to expose its key components to processing. The functional features must be evaluated, as has been done with other legumes.
GOALS OF THE STUDY
The goal of this effort is to analyse the following physiochemical and the
1) Afzelia africana flour is produced utilising various processing methods.
2) Determine the approximate composition of Afzelia africana.
3) Determine the functional properties of Afzelia Africana.
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