Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced from Blends of Artocarpus heterophyllus and Detarium Microcarpum Seed Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced from Blends of Artocarpus heterophyllus and Detarium Microcarpum Seed

Abstract

Blends of 50:50 g of jackfruit seed flour (Artocarpus heterophyllus) and ofor seed flour (Detarium microcarpum) were mixed together, sieved to pass 0.25 mm sieve and packaged in an airtight container. The proximate composition of the flour sample was determined to be 9.78%, 19.25%, 6.50%, 2.75%, 7.06%, and 54.66% for moisture content, crude protein content, fat and oil content, crude fiber content, ash content, and carbohydrate content, respectively. Furthermore, the mineral contents of the flour sample were Ca (34.00 mg/kg), K (303.00 mg/kg), Na (3.0 mg/kg), Mg (37.00 mg/kg), and Zn (0.42 mg/kg), respectively. Phytochemical values were also determined to be 0.42%, 1.00%, 2.80%, 1.60%, 0.82 mg/g, and 23.00 μg/100 g for flavonoid, tannin, alkaloid, saponin, phenol, and carotenoid, respectively. Furthermore, the functional properties of flour sample were determined to be 0.53 g/ml, 7.50%, 8.00%, 10.00%, 90.90%, 6.25%, 0.25%, and 95.00°C for bulk density, water adsorption capacity, oil absorption capacity, foam capacity, foam stability, emulsification capacity, gelation capacity, and gelation temperature, respectively. The flour sample and cocoyam flour were also used as thickener for soup and were sensory evaluated. The result shows that there were no significant differences (P ≥ 0.05) between them.