Functional properties of food commodities (wheat, kidney bean, cowpea, turnip, cauliflower) flours

Abstract

The wheat (Triticum), kidney bean (Phaseolus vulgaris), cowpea (Vigna unguiculata), turnip (Brassica rapa subsp. rapa) and cauliflower (Brassica oleracea var. botrytis) were obtained from the open market sorted, washed, dried at 700C in a cabinet dryer and milled. The functional properties (swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity and stability, foam capacity and stability, least gelation concentration, gelatinization temperature and bulk density) of flours were evaluated. wheat flour obtain highest score for OAC, kidney bean flour in FC and FS; cowpea flour with SC; Turnip flour in ES, GT and LGC Cauliflower flour WAC, EA, LGC and bulk dens.