Quality characterisation of vacuum-dried primed Parkia biglobosa seed-extract and application in development of functional pasta
摘要
Parkia biglobosa seed is a tree-legume food commodity with nutraceutical property; rich in protein, and iron. However, P. biglobosa seed is only being used as condiments in homes and treatments in folk medicine without any documented industrial use. For its industrial application, there is a need to process it into an intermediate product (ready-to-use powder). Thus, this study investigated the development of intermediate product from P. biglobosa seed, evaluated effect of vacuum drying on the intermediate product quality, and assessed its application in formulation of functional noodles. Mature P. biglobosa seeds were sorted, wet-cleaned, boiled, dehulled, fermented for 5 days (120 h), dried in vacuum drier, milled and analysed for product quality. The nutritional evaluation showed that the ready-to-use seed powder had protein content of 30.90–38.15 g/100 g, pro-vitamin A (450.54–482.74 µg/100 g), iron (34.79–47.01 mg/100 g. Antioxidant showed FRAP (7.42–7.45 mmolFe2+/100 g), DPPH (30.08–45.30 µmol TEAC/100 g), and total phenolic (44.69–69.86 mgGAE/100 g). Hydrophilic property increased with increased drying temperature while hydrophobic property decreased. The Fourier transformed infrared (FTIR) spectroscopy showed that the prominent functional groups in the processed seed extract include hydroxyl, carboxyl, formyl, carbamyl, and alkoxy-carbonyl. The Gas chromatography-mass spectrometry (GC-MS) showed that the seed extract was dominated by fatty acids and fatty acid derivatives. Fatty compounds include pentadecanoic acid, linoleic acid, and n-hexadecanoic acid; fatty aldehydes (13-octadecenal, and cis-9-hexadecenal). The organic compounds: esters, alcohols, and hydrocarbons were also observed in the seed extract. The seed extract showed nutraceutical and therapeutic potentials; and could be use to combat protein-energy malnutrition in low-income regions.