African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals

Agbai Chidinma Mary
  • Agbai Chidinma Mary
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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Olawuni Ijeoma A
  • Olawuni Ijeoma A
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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Azeke Augusta Ehijie
  • Azeke Augusta Ehijie
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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Nwokenkwo Emilia Chidinma
  • Nwokenkwo Emilia Chidinma
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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Alagbaoso Sarah Ogechi
  • Alagbaoso Sarah Ogechi
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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  •  Received: 01 October 2020
  •  Accepted: 19 November 2020
  •  Published: 31 December 2020

Abstract

With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant differences (P< 0.05) in the proximate and functional properties of the seed meals. Fermented rubber seed meal (FRSM) had higher ash (4.04%), crude fat (54.17%), and crude protein (22.25%) but with the least content in carbohydrates (11.58%). Cooked rubber seed meal (CRSM) and FRSM had improved oil absorption capacity (OAC), bulk density (BD), and water absorption capacity (WAC). The seed meals showed good thickening and gelling properties with WAC of 138 to 174% and least gelation concentration (LGC) of 5 to 6%. Rubber seed has an appreciable amount of food nutrients and good functional properties and therefore has a great potential for use in food and food product formulations.

 

Key words: Rubber seed, functional properties, proximate, food formulation.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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