ABSTRACT

The functional properties: bulk density, wettability, swelling index, foaming capacity, gelaiton capacity, einulasion capacity, water and oil absorption capacity and protein solubility of the T.africana flour were determined. The effects of pH and Naôl concentration on some of these functional properties were also investigated. Also effects of common food additives and carbohydrates on some of these functional properties were investigated. The bulk density, wettability and swelling index of T.africana were 0.54 g/ml, 7.5 mm, and 1.08, respectively. Water and oil absorption capacities of T.africana were 2.5 mug and 1. 84m1/g respectively. Addition of Nacl up to 0.8% improved the emulsification capacity of T. africana flour. Foaming capacity improved by increasing it's concentration up to 8%. Least gelation concentration of T.africana flour was found to be 16%. Protein solubility Vs pH profile showed minimal solubility at pH 10 and 12.

TABLE OF CONTENTS

Title Page

Certification ii

Dedication

Acknowledgement iv

Abstract v

Table of Contents vi

List of Tables ix

List of Figures xi

CHAPTER ONE

1.0 Introduction 1

1.1 General Information 1

1.2 Statement of Problem and Justification 8

1.3 Scope of Analysis 8

1.4 Objective of the Study 8

CHAPTER TWO

2.0 Review of Literature 9

2.1 Functional properties 9

2.2 Bulk Density .-11

2.3 Wettability 11

2.4 Foam Capacity and Stability 12

2.5 Gelation Capacity 16

2.6 Emulsion Capacity 17

2.7 Water and Oil Absorption Capacity

2.8 Protein Solubility

CHAPTER THREE

3.0 Materials and Methods 24

3.1 Preparation of Breadfruit Flour 24

3.2 Determination of Proximate Composition 26

3.2.1 Moisture Content Determination 26

3.2.2 Crude Protein Determination 26

3.2.3 Crude Fat Determination 28

3.2.4 Ash Content Determination 29

3.2.5 Crude Fibre Determination 30

3.2.6 Soluble Carbohydrate Determination 30

3.3 Determination of Functional Properties 31

3.3.1 BulkDensity 31

3.3.2 Wettability 31

3.3.3 Swelling Index 32

3.3.4 Gelation Capacity 32

3.3.4.1 Determination of least concentration 32

3.3.4.2 Determination of time and Temperature on Gelation 33

3.3.4.3 Effect of Food Additives on Gelation 33

3.3.5 Foam Capacity 33

3.3.6 Emulsion Capacity 34

3.3.7 Water and Oil Absorption Capacity 35

3.3.8 Protein Solubility 36

CHAPTER FOUR

4.0 Results and Discussion 37

4.1 Proximate Composition 37

4.2 Functional Properties 37

4.2.1 Bulk Density 37

4.2.2 Wettability 38

4.2.3 Foaming Capacity and Stability 38

4.2.4 Gelation Capacity 46

4.2.5 Emulsion Capacity 50

4.2.6 Water and Oil Absorption Capacity 51

4.2.7 Protein Solubility 52

CHAPTER FIVE

5.0 Conclusion 54

5.1 Recommendation 53

REFERENCES 55

APPENDIX 62