Authors : Clerge Tchiegang , Laurette Blandine , Mezajoug Kenfack , Dzudie Tenin and Robert Ndjouenkeu
Abstract: Proximate composition, amino acid profiles and some functional properties of seeds and defatted cakes from two Euphorbiaceae Ricinodendron heudelotii and Tetracarpidium conophorum were determined. Both kernels are rich in fats (more than 55%) and have the same total protein content (more than 20.0%). The crude fibre content varied between 5.6 and 6.2% indicating that these kernels could be as a good source of this component. The total ash were higher in the R. heudelotii kernel (7.6%) compared to the 2.6% found in the T. conophorum kernels. The amino acid profiles of the defatted cake showed that essential amino acid represented 33% of the total amino acid in the two oilseeds. The T. conophorum and the R. heudelotii proteins present two points of minimum solubility at pH 4.0 and 8.0. NaCl 0.5N increased the solubility of the two defatted cake tested. The oil absorption value was lower for the T. conophorum defatted cake and higher for the R. heudelotii defatted cake. The emulsion capacity followed an inverse trend. Both defatted cakes had similar emulsion stability. The highest foaming capacity was recorded with the T. conophorum defatted cake. The lowest gelation concentration for the T. conophorum defatted cake was 8% compared to 18% for the R. heudelotii defatted cake. The T. conophorum and R. heudelotii defatted cakes, with their high total protein content, their sufficient amount of amino acid (isoleucine, leucine, tyrosine, phenylalanine, threonine, valine) and their functionality suggests their potential use in the food industry.
Clerge Tchiegang , Laurette Blandine , Mezajoug Kenfack , Dzudie Tenin and Robert Ndjouenkeu , 2006. Physicochemical and Functional Properties of Defatted Cakes from Two Euphorbiaceae from Cameroon: Riconodendron Heudelotii (Bail) and Tetracarpidium conophorum (Müll. Arg.). Journal of Food Technology, 4: 96-100.