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Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour

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Abstract

Flour samples were prepared from dehulled and undehulledsweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineralcontent and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight).Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orangeseeds had least gelation concentrations of 10 and 12%(w/v), respectively. Water absorption capacity for thedefatted and undefatted dehulled flour samples were 240and 220%, respectively. Defatting improved oil absorptioncapacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreasedfollowing defatting of flour. Foam prepared from defattedflour was less stable than that from full-fat flour.Incorporation of NaCl up to 0.2 M improved the foamingcapacity of orange seed flour.

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Authors and Affiliations

  1. Department of Science Laboratory Technology, Federal Polytechnic, Idah, Kogi State, Nigeria

    M.I. Akpata

  2. Department of Food Science & Technology, Federal Polytechnic, Idah, Kogi State, Nigeria

    P.I. Akubor

Authors
  1. M.I. Akpata
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  2. P.I. Akubor
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Akpata, M., Akubor, P. Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour. Plant Foods Hum Nutr 54, 353–362 (1999). https://doi.org/10.1023/A:1008153228280

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  • DOI: https://doi.org/10.1023/A:1008153228280

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