International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 1 (2019)

Effect of processing methods on some product yields of selected cultivars of soup thickener seeds


Blessing Chibuzo Nwokeke, Uloma E Onyeka, Ngozi Onuegbu, Chijioke Maduka Osuji

Effect of processing methods on the percentage yield of cotyledons, flours (Full- fat and de-fatted) and gum extracts of some cultivars of soup thickener seeds were analysed. Soaking for 16 hours resulted to the highest gum extract yield (52.28%). Comparing the effect of the processing methods on the product yields, roasting for 20 min. gave the highest yield for cotyledons (92.72%) and full- fat flour (94.88%). With the exception of the cotyledons, de- hulling resulted to higher yield for all the derived products for all the samples. With respect to gum extract yield, de- hulled, soaked seeds had the highest yield (57.68%) while un-de-hulled boiled seeds had the lowest (27.25%).
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How to cite this article:
Blessing Chibuzo Nwokeke, Uloma E Onyeka, Ngozi Onuegbu, Chijioke Maduka Osuji. Effect of processing methods on some product yields of selected cultivars of soup thickener seeds. International Journal of Food Science and Nutrition, Volume 4, Issue 1, 2019, Pages 55-61
International Journal of Food Science and Nutrition