American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.3, No.1, Feb. 2017, Pub. Date: Jun. 14, 2017
Evaluation of Chemical Compositions and Thickening Properties of Irvingia gabonensis and Pleurotus tuber-regium
Pages: 7-13 Views: 142 Downloads: 112
Authors
[01] Okafor Chijioke Christian, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria.
[02] Okoronkwo Nnenna Ejije, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria.
Abstract
The chemical compositions and thickening properties of Irvingia gabonensis (ọgbọnọ) and Pleurotus tuber-regium (ọsụ) were investigated. I. gabonensis had higher lipid content than P. tuber-regium with values of 42.44% and 0.63% respectively; ash, protein and crude fiber contents were also higher in I. gabonensis than P. tuber-regium except for carbohydrate composition that had values of 27.91% and 58.3% respectively. The result of phytochemical composition revealed that flavonoid was present in both samples likewise, tannins, saponin, alkaloids, phenol and cyanogenic glycosides. Oxalate and phytate contents of I. gabonensis were 7.68% and 3.56% respectively, which were absent in P. tuber-regium. Both samples showed a variation in their solubility at different temperatures using vegetable oil, palm oil and water as solvents. Gelatinization of I. gabonensis started at a temperature of 68°C and ended at 92°C while that of P. tuber-regium did not gelatinize but coagulated which promote the thickening properties of the samples. The aromatic amino acids identified in the samples were tryptophan and histidine at a wavelength of 280 nm and 362 nm for P. tuber-regium and I. gabonensis respectively. The IR analysis revealed the presence of the OH stretch of alcohols, C-H stretch of alkane in both samples.
Keywords
Gelatinization, Irvingia gabonensis, Pleurotus tuber-regium, Phytochemicals, Proximate and Solubility
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