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Assessing the Effects of Drying on the Functional Properties and Protein Solubility of some Edible Tropical Leafy Vegetables

Author Affiliations

  • 1Department of Chemistry, The Federal University of Technology, P.M.B. 704, Akure, Ondo State, NIGERIA

Res.J.chem.sci., Volume 3, Issue (2), Pages 20-26, February,18 (2013)


Green amaranth (Amaranthus hybridus), Scent leaf (Ocimum gratissimum), Basil leaf (Ocimum basilicum), Bitter leaf (Vernonia amygdalina) and Fluted pumpkin leaf (Telferia occidentalis) were subjected to sun-drying and freeze-drying. The pulverized samples were divided into two portions, first portion analysed for functional properties while protein solubility was determined on the second portion. The water absorption capacity, WAC in sun-dried leaves varied from 141.20.2% in A. hybridus to 162.10.1% in T. occidentalis. Foaming capacity and stability varied from 17.7; 1.0% in O. gratissimum; V. amydgalina to 96.8; 5.0% in A. hybridus and T. occidentalis respectively while the result on least gelation showed little or no variation in all samples. The freeze-dried samples had significantly higher (at P<.05 level) foaming capacity and foaming stability but lower water absorption capacity, swelling power, solubility and bulk density (loose and packed) than the sun-dried samples. All samples analyzed showed varying solubilities at different pH range.


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