Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour. (15th November 2016)

• Record Type: Journal Article
• Authors: Al-Farga, Ammar; Zhang, Hui; Siddeeg, Azhari; Shamoon, Muhammad; V.M. Chamba, Moses; Al-Hajj, Nabil
• Is Part Of: Food chemistry. Volume 211(2016)
• Page Start: 268
• Page End: 273
• Publication Date: 2016-11-15
• Subjects: Alhydwan seed flour -- Novel food -- Nutritional quality -- Chemical composition -- Functional properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.05.016
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Analyses of a novel food Alhydwan ( Boerhavia elegana Choisy) seed flour was carried out. Chemical composition and functional properties of Alhydwan ( Boerhavia elegana Choisy) seed flour were studied. Amino acids, mono- and disaccharides, minerals, and vitamins were determined. Abstract: Alhydwan ( Boerhavia elegana Choisy) seed flour was evaluated for chemical and nutritional composition, and functional properties in a pursuit to identify an innovative plant with high nutraceuticals value which could be exploited in other food applications. The flour was found to be rich in dietary fiber (30.13%), protein (14.60%), crude fat (11.49%), carbohydrates (30.77%), and ash (6.88%) and encompassed adequate amounts of essential amino acids and minerals, whereas, sucrose constituted 71.3% of total sugar contents. Vitamins analysis revealed that flour is rich in water-soluble vitamins such as Thiamin (B1 ), Riboflavin (B2 ) and Niacin (B3 ), to the amounts of 19.3, 8.2 and 2.3 mg/100 g, respectively. Results on functional properties demonstrated high water and oil absorption capacities of 6.31 and 2.43 g/g, respectively. Foaming capacity, foam stability and emulsion capacity were 9.35%, 6.90%, and 29.60%, respectively. It can be concluded that alhydwan is an excellent food material with a high nutritional value.