Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours

Veronica M. Dossou¹, Jacob K. Agbenorhevi^1, , Francis Alemawor¹ and Ibok Oduro¹

¹Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Cite this paper:
Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor and Ibok Oduro. Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology. 2014; 2(6):187-191. doi: 10.12691/ajfst-2-6-3

Abstract

The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4.83-7.30%, 21.42-59.54%, 11.54-23.00%, 3.83-4.08%, 8.45-9.05% and 15.13-42.48% db, respectively. Potassium (462.21-968.29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.

Keywords:
Ackee (Blighia sapida) ackee arils Blighia sapida physicochemical properties functional properties ackee flour defatted flour

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Ekué, M .R. M., Sinsin, B., Eyog-Matig, O. & Finkeldey, R., Uses, traditional management, perception of variation and preferences in ackee (Blighia sapida K.D. Koenig) fruit traits in Benin: Implications for domestication and conservation, Journal of Ethnobiology and Ethnomedicine, 6 (12), 1-14, Mar. 2010.
[2]	Atolani, O., Olatunji, G. A. & Fabiyi, O. A., Blighia Sapida: The plant and its hypoglycins: an overview, Journal of Scientific Research, XXXIX (2), 15-25, Dec. 2009.
[3]	Rashford, J., Those that do not smile will kill me: The ethnobotany of the ackee in Jamaica, Economic Botany, 55 (2), 190-211, Apr.-June 2001.
[4]	Mitchell, S. A., Seymour, W. A. & Ahmad, M. H., Ackee (Blighia sapida): Jamaica's top fruit, Jamaican Journal of Science and Technology, 33, 84-89, 2008.
[5]	Chase Jr., G. W., Landen Jr., W. O., & Soliman, A. G., Hypoglycin A content in the aril, seeds, and husks of ackee fruit at various stages of ripeness, Journal-Association of Official Analytical Chemists, 73 (2), 318-319, Mar-Apr 1990.
[6]	Golden, K. D., Williams, O. J. & Bailey-Shaw, Y., High-performance liquid chromatographic analysis of amino acids in ackee fruit with emphasis on the toxic amino acid, hypoglycin A, Journal of Chromatographic Science, 40, 441-446, Sep. 2002.
[7]	Akintayo E. T., Adebayo E. A. & Arogunde, L. A., Chemical composition, physicochemical and functional properties of akee (Bilphia sapida) pulp and seed flours, Food Chemistry, 77: 333-336, Aug. 2002.
[8]	Howélé, O., Bobelé, N., Théodor, D. & Séraphi, K. C., Nutritional composition studies of sun dried Blighia sapida (K. Koenig) aril from Côte d’Ivoire, Journal of Applied Biosciences 32, 1989-1994, Aug. 2010.
[9]	Oyeleke, G.O., Oyetade, O.A., Afolabi F. & Adegoke, B.M., Nutrients, antinutrients and physicochemical compositions of blighia sapida pulp and pulp oil (ackee apple), Journal of Applied Chemistry, 4 (1), 05-08, Mar-Apr 2013.
[10]	Anderson-Foster, E. N., Adebayo, A. S. & Justiz-Smith, N., Physico-chemical properties of Blighia sapida (ackee) oil extract and its potential application as emulsion base, African Journal of Pharmacy and Pharmacology, 6 (3), 200-210, Jan. 2012.
[11]	Emanuel, M. A., Gutierrez‐Orozco, F., Yahia, E. M. & Benkeblia, N., Assessment and profiling of the fatty acids in two ackee fruit (Blighia sapida Köenig) varieties during different ripening stages, Journal of the Science of Food and Agriculture, 93 (4), 722-726, Mar. 2013.
[12]	AOAC, Official Methods of Analysis of AOAC International, 16th edition, Association of Official Analytical Chemists, Washington, DC, 1997.
[13]	Maninder, K., Kawaljit, S. S., & Narpinder, S., Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars, Food Chemistry, 104, 259-267, Jul. 2007.
[14]	Medcalf, D.G. & Gilles, K.A., Wheat starches: Comparison of physicochemical properties, Cereal Chemistry, 42, 558-567, Nov. 1965.
[15]	Jitngarmkusol, S., Hongsuwankul, J. & Tananuwong, K., Chemical compositions, functional properties, and microstructure of defatted macadamia flours, Food Chemistry, 110, 23-30, Sep. 2008.
[16]	Leach, H. W., McCowen, L. D. & Schoch, T. J., Swelling power and solubility of granular starches, Cereal Chemistry, 36, 534-544, 1959.
[17]	Bukya, A. & Vijayakumar, T. P., Properties of industrial fractions of sesame seed (Sesamum indicum L.), International Journal of Agricultural and Food Science, 3 (3), 86-89, Jul. 2013.
[18]	Sreerama, Y. N., Sashikala, V. B., Pratape, V. M. & Singh, V., Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality, Food Chemistry, 131, 462-468, Mar. 2012.
[19]	Olalekan, A. J. & Bosede, F. B., Comparative study on chemical composition and functional properties of three nigerian legumes (jack beans, pigeon pea and cowpea), Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS), 1 (1), 89-95, Oct. 2010.
[20]	Krokida, M .K. & Maroulis, Z. B., Effect of drying method on shrinkage and porosity, Drying Technology, 15(10), 2441-2458, 1997.
[21]	Oluwamukomi, M. O., Eleyinmi, A. F. & Enujiugha, V. N., Effect of soy supplementation and its stage of inclusion on the quality of ogi, a fermented maize meal, Food Chemistry, 91 (4), 651-657, Aug. 2005.
[22]	Ogunsina, B. S., Radha, C. & Govardhan Singh, R. S., Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flour, International Journal of Food Science and Technology, 45 (11), 2433-2439, Nov. 2010.
[23]	Barbosa-Canovas, G.V., Ortega-Rivas, E., Juliano, P. & Yan, H., Food Powders: Physical Properties, Processing and Functionality, Kluwer Academic Publishers, London, 2005, 71-74.
[24]	Iwuoha, C. I., Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers, Food Chemistry, 85, 541-551, May 2004.
[25]	Abu, J. O., Muller, K., Duodu, K. G. & Minnaar, A., Functional properties of cowpeas (Vigna unguiculata L.Walp) flours and pastes as affected by γ-irradiation, Food Chemistry, 93 (1): 103-111, Nov. 2005.
[26]	Adejumo, B. A., Some Quality Attributes of Locally Produced Wheat Flour in Storage, Journal Of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT), 5 (2), 47-49, 2013.
[27]	Adebowale, Y. A., Adeyemi, I. A. & Oshodi, A. A., Functional and physicochemical properties of flours of six Mucuna species, African Journal of Biotechnology, 4 (12), 1461-1468, Dec. 2005.
[28]	Kinsella, J. E., Functional properties of soy protein, Journal of the American Oil Chemists’ Society, 56, 254-264, Mar. 1979.
[29]	Baah, F. D., Oduro, I. & Ellis, W.O., Evaluation of the suitability of cassava and sweet potato flours for pasta production, Journal of Science and Technology, 25 (1), 16-24, June 2005.
[30]	Plahar, W. A., Bediako-Amoa, B. & Fejer, D., Functional properties of full-fat soy flour from soybeans grown in Ghana: Emulsifying properties, Ghana Journal of Agricultural Science, 10, 79-83, Mar. 1977.