Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia Africana) Flour

Bibiana Igbabul^1* Orgem  Hiikyaa² and Julius Amove³

¹Department of Food Science and Technology University of Agriculture, Makurdi, Nigeria
²Nestle Nigeria Plc, Lagos, Nigeria
³Department of Food Science and Technology, University Of Agriculture, Makurdi, Nigeria.

The mahogany bean (Afzelia africana) seeds were fermented naturally at 0, 24, 48 and 72 hr, oven dried at 60⁰C, then milled using attrition mill into four different flour samples. The proximate composition and functional properties of each sample was determined. The results of the proximate composition showed significant (P<0.05) difference at 5% probability level for some nutrients. The protein content range from (21.88 – 26.38%), moisture (4.65-5.67%), fat (23.38-32.53%)  and crude fibre (19.07 – 20.38%).These increased with a corresponding increase in fermentation time of 0-72 hr. The result showed decrease in ash content (5.83 -4.78%) and carbohydrate (25.20-9.87%) at the fermentation period used. The results of oil absorption capacity, foaming capacity decreased with increasing fermentation time and ranged as follows; oil absorption capacity (17.17- 15.33 mlg-1), and  foaming capacity (0.70-0.10 mlg-1) respectively. Water absorption capacity (14.33 – 16.33mlg-1) increased with increase in fermentation time. Viscosity showed a decrease of (3.77 – 3.65 Nm^-2s), (1.89-1.83Nm^-2s) and (0.96 -0.90Nm^-2s) at speeds of 3,6 and  12 respectively. Fermentation generally increased the nutrients content and improved the functional properties of the afzelia Africana flour. The flour would be useful in food formulations that are rich in protein to tackle malnutrition problems and enhance food security of the African continent.

Afzelia africana;fermentation; functional properties; legume

[ HTML Full Text]