FUNCTIONAL PROPERTIES OF SEED FLOUR Functional properties of seed flour viz.

, water and oil absorption capacities, bulk density, least gelation and emulsification capacities, foam capacity and stability related literature from other fruit or vegetable sources are reviewed in this section. A study was conducted to characterize the viscosity and water absorption properties of sunflower seed flour. The sunflower seed flour had the water absorption in terms of gH2 0/g between 1.28 to 2.75 depending-upon the duration of mixing between 1 to 10min. The viscosity (cps) of the flour was increased exponentially at different concentrations (5-20 w/w) of the flour (Fleming et al., 1976). Bobbio et al. (1978) documented the gel rigidity of jackfruit seed flour using an Exchange Ridgelimeter. The starch (8%) of the seed formed a highly rigid gel that had no particular odor and was extremely firm with practically no sag value. Gel did not develop synersis during storage at 4'C for 5 days. The starch granules were not susceptible to breakdown by thermal or mechanical shear. At 940C, the viscosity of the flour increased to reach a peak value (450 AU), indicating that jackfruit seed starch would swell readily withstanding severe thermal conditions. Carlson et al. (1981) studied the functional properties of tomato seed flour. At different pH levels viz., 4, 5, 6 and 7 the water absorption capacities (ml/100g) were found 325, 240, 214 and 159, respectively indicating the decrease in water absorption capacity with increase in pH levels. A study was conducted by Akobundu et al. (1982) to assess the functional characteristics of egusi seed flour. The water holding capacity for both hull free and 10 percent hull containing flours was 0.7 m/g indicating the level

of hull per cent in the flour had no influence on its water holding capacity. The oil absorption capacity for the hull free and 10 percent hull containing flour were found 2.6 and 2.7 m/g, respectively. Suspensions of egusi seed flour formed two types of emulsions with in the pH range of 2.5-10.5. Very thin and thick emulsions were formed with 80 and 196 ml of oil, respectively. Increase in the viscosity was observed between the pH 5.0 and 8.0 and it could be related to the degree of soluble protein in the suspensions. Singhal and Kulkarni (1991) evaluated the functional properties of amaranths paniculates seed flour. The bulk density of the seed flour was recorded as 0.75 g/ml, while it was decreased in puffed seed flour (0.48). The puffed seed flour registered the higher water and fat absorption capacities (384 and 189.5 g/100g compared to unpuffed seed flour (102.50 ) and 91.00 g/100g), respectively. Further the least gelation concentration in terms of percent wlv was noted as 10.0in unpuffed flour and was higher in puffed seed flour (12.0). The viscosity of the un puffed flour at 5.0 and 7.5 per cents were 69.6 and 247.3 cps , respectively and it decreased in puffed amaranths seed flour (45.3 and 144.4 cps, respectively) which could be due to changes in starch caused by-c1extrinization. Giami and Bekebain (1992) reported the functional characteristics of pumpkin seed flour. The raw fluted seed flour was significantly higher in water absorption capacity (3.40gg-1) compared to germinated fluted pumpkin flour (2.50gg-1) and fermented fluted pumpkin flour (1.20 gg-1). On the other hand, the- germinated fluted pumpkin flour (0.43 gg-1) registered higher fat absorption capacity compared to raw fluted pumpkin flour (0.3.7gg -1) and fermented fluted pumpkin flour (0.20 gg-1). The foam

capacity and stability was observed higher in raw fluted flour found as 9.5ml and 7.1 ml at 30min, respectively compared to germinated fluted flour (4.3 and 3.2ml) and fermented fluted flour (4.0 and 1.4ml, respectively) indicated that, germination and fermentation did not improve foam capacity and stability of raw fluted pumpkin flour. Further, the bulk density of the raw fluted pumpkin flour was observed higher as 0.20 in terms of gmr1 compared to fermented fluted ( 0.18 gmr1) and germinated fluted pumpkin flour (0.11 qml-1). Badifu and Gabriel (1999) documented the functional properties of defatted flour of melon seed flour. Water holding capacity of the flour recorded as 226.3 per cent. The viscosity of the flour was noted, 150 cps. A study was conducted to characterize the functionality of jack seed flour by Rajarajeshwari and Jamuna (1999). The flour had a very low solubility at acidic pH, which exhibited a steep rise between pH 4.0 and 8.0 attaining a maximum value of 95 percent. Bulk density of the flour was documented as 1.39 g/ml. water and fat absorption capacities were found as 210 and 160 ml/100g, respectively. A study by Nagaraj (2001) evaluated the functional properties of defatted cashew kernel flour. Water and oil absorption capacities were recorded as 56.3 and 128.8 per cent, respectively. Foaming and emulsification capacity of the flour were 53.0 and 33.7 per cent, respectively. Foam stability of the flour was achieved between the pH levels 3.0 and 8.0. Amita and Saroj (2002) studied the functional properties of defatted sapium and cucurbita seed flour. Water absorption capacity of sapium meal (2.80g/g) was slightly higher than cucurbita meal (2.16 g/g). Fat absorption capacities of sapium and cucurbita meals were noted as 3.68 and 2.18 g/g,

respectively. Protein solubility profile of sapium and cucurbita meals at different pH values indicated that, solubility of sapium meal protein was minimum (0.84%) at pH 4, and it increased slowly with increase in pH showing maximum solubility 8.81 per cent at pH 12. Cucurbita meal proteins indicated very high solubility (17.58 %) at pH 12 and least value was 2.23 per cent at pH 4. In the year 2002, a study was conducted by Tananuwong et al. to analyze the functional properties of jack seed flour. The flour had good capacities of water absorption (205.00%) and oil absorption (93.00%). The pasting properties of 8 per cent jack seed starch were studied along with tapioca and corn starches for comparison. The lower breakdown of viscosity during heating cycle of jack seed starch as compared to that of tapioca and corn starch indicated good stability of the starch paste and bonding forces within the starch granules. Akubor (2005) documented the functional properties of melon seed flour. The bulk density (g/cm -3) and least gelation concentration (w/v) of the flour were 0.68 and 8.00, respectively. The water and oil absorption capacities in terms of g/kg were recorded as 1300 and 700, respectively. Emulsification activity (g/kg) was recorded as 620 and emulsification stability of the flour was 710 per cent. The flour had the 15 and 92 per cent of foam capacity and stability, respectively. A systematic study was conducted by Odoemelam (2005) to evaluate the functional properties of jack seed flour. The flour had the 16 per cent (w/v) least gelation concentration. Water and oil absorption capacities were found as 2.30 rnlq-1 and 2.8 gg-1, respectively. Bulk density of the flour recorded as 0.61gml-1.The foam capacity of the flour was noted as 7.10gml-1 and found

gradually decreased to 2.00 gml-1 after 120min. An emulsification capacity of flour was observed as 6.40 mlg-1 at pH 1 and was gradually decreased to 4.8 mlg-1 flour at pH 4, which is also the pH of minimum nitrogen solubility. Maximum nitrogen solubility of the flour noted 40.6 per cent at pH 10.

NUTRITIONAL QUALITY Digestibilities of nutritive components reveal the quality of food. Adeyeye (1997) assessed the in-vitro protein digestibilities of the flours of six colour varieties of African yam bean made from both hulled and dehulled seed flours. Hulled seed flours gave a digestibility increase of 6 per cent compared with raw flours, where as in dehulled samples the digestibility documented an increase of 5 percent. In the year 2005, Fagbemi et al. evaluated the processing effects on in-vitro protein digestibility of fluted pumpkin seed flour. The boiled samples were most digestible followed by the fermented samples while the raw and germinated samples were least. The protein digestibility of fluted pumpkin recorded as 72.00 to 86.00 per cent. Khalil (2006), analysed the in-vitro digestibility of melon seed kernels. The kernels had a good digestibility of 90.80 per cent. VALUE ADDITION TO SEED FLOUR Value addition not only enhances proper utilization during glut, it also enhances the shelf life of food materials in processed form. It is important to introduce new products using underutilized food ingredients which are available abundantly.

Carlson et al. (1981) studied the influence of tomato seed addition on the quality of wheat flour breads. The addition of tomato seed to the bread had a positive effect on loaf volume with the high concentration of crude fat present in the tomato seed and improved the overall quality of the bread. Supplementation with tomato seeds at a replacement level slightly above 10 per cent was recommended for nutritional as well as for functional considerations. In the year 1991, Yaseen et al. evaluated the balady bread fortified with tomato seed meal. The addition of whole tomato seed meal to wheat flour resulted increase in the fat content (4.00%) of the bread, while the addition of defatted tomato seed meal lowered the fat content (1.00%). The protein and fibre content of the bread were increased to 14.71 to 16.22 percent and 4.63 to 5.10 per cent in the replacement of wheat flour with whole tomato and defatted tomato seed meal, respectively. Overall quality of the bread was found decreased with increase in the tomato meal replacement. It was observed that, 10 per cent of replacement with both whole and defatted tomato seed meal was successfully accepted. Rajarajeshwari and Jamuna (1999) assessed the use of jackfruit seed in product formulation. On incorporation of jack seed to two deep fat fried products viz., karasev and jamun revealed that, it was important to bring down fat absorption to a remarkable extent. In the savoury product none of the sensory attributes were affected, where as in sweet product the quality of texture and flavour was affected. For the presence of off flavour and after taste, no significant responses were obtained. The responses were significant with higher proportion of jack seed to the products. In the year 2002, Tananuwong et al. evaluated the possibility of substitution

of jack seed flour in bread preparation. With increasing level of replacement, the water absorption capacity increased and bread dough peak time and dough stability time were reduced. The specific baking volume of the bread was reduced by 51 per cent at 5 per cent replacement with jack seed flour. Study revealed that, less than 5 per cent of wheat flour can be replaced with jack seed flour in the bread preparation. Naik (2007) incorporated 10 to 50 per cent jack seed flour in 50:50 blend of wheat flour (maida and full wheat flour) for the preparation of cookies. The product at 20 and 30 percent incorporation were acceptable with good sensory profile, while 50 per cent incorporation though was acceptable had hard texture. A study by Gaimi and Amasisi (2003) noted the performance of African bread fruit seed flour in bread preparation. There were no significant differences between wheat flour and blends containing 5 to 10 per cent of African bread fruit seed flour in the alveograph values for resistance to extension, extensibility and mechanical work for deformation of doughs. Upto 10 per cent substitution with bread fruit seed flour produced bread with crust colour, crumb colour, crumb texture, loaf height and loaf volume similar to the control. Use of higher levels (15-25%) however, resulted in the reduction of these quality attributes. Thus it can be concluded from the above studies that the replacement of seed flour up to 5 to 30 per cent is possible in various products depending upon the composition of flour and functional quality for better utilization or end use.