Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)
Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2021-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4319 |
| _version_ | 1797909278079582208 |
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| author | Cherry Lyn M Alcon Aimee Sheree A Barrion Marie Faye Nguyen-Orca |
| author_facet | Cherry Lyn M Alcon Aimee Sheree A Barrion Marie Faye Nguyen-Orca |
| author_sort | Cherry Lyn M Alcon |
| collection | DOAJ |
| description | Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour. |
| first_indexed | 2024-04-10T11:05:47Z |
| format | Article |
| id | doaj.art-91b3c3b95fcc4ef6a7863836098e650b |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T11:05:47Z |
| publishDate | 2021-09-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-91b3c3b95fcc4ef6a7863836098e650b2023-02-15T16:19:23ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2021-09-01981495149910.24925/turjaf.v9i8.1495-1499.43192171Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)Cherry Lyn M Alcon0Aimee Sheree A Barrion1Marie Faye Nguyen-Orca2Institute of Human Nutrition and Food, University of the Philippines Los BañosInstitute of Human Nutrition and Food, University of the Philippines Los BañosInstitute of Human Nutrition and Food, University of the Philippines Los BañosBreadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4319breadnutkamansiflour alternativeflour compositesproximate compositionfunctional properties |
| spellingShingle | Cherry Lyn M Alcon Aimee Sheree A Barrion Marie Faye Nguyen-Orca Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi) Turkish Journal of Agriculture: Food Science and Technology breadnut kamansi flour alternative flour composites proximate composition functional properties |
| title | Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi) |
| title_full | Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi) |
| title_fullStr | Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi) |
| title_full_unstemmed | Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi) |
| title_short | Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi) |
| title_sort | proximate composition antioxidant capacity and functional properties of breadnut seed flour artocarpus camansi |
| topic | breadnut kamansi flour alternative flour composites proximate composition functional properties |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4319 |
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