Determination of the Functional Properties of Raw and Processed Nigerian Mungbean (Vigna radiata) and Effects of NaCl and pH Variations on Selected Functional Properties.
Keywords:
Functional properties, pH, NaCl, concentrations, MungbeanAbstract
The functional properties and effects of variations in pH and NaCl concentrations on foam capacity, emulsion capacity and stability of Nigerian mungbean (Vigna radiata) were determined in three forms: as raw, sprouted and autoclaved samples. The data obtained from this study shows that the processing methods affected the raw sample's functional properties. The foam capacity of each of the three samples tested was significantly affected by variations in NaCl concentrations with the sprouted reporting the highest at 0.2M concentration. The emulsion capacity was slightly affected initially, but a stable emulsion was reported at increasing NaCl concentrations. The effect of pH variations on emulsion capacity and stability showed that the tested flour samples form a better emulsion in an alkaline medium than in an acidic medium.
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