TY  - JOUR
T1  - Physicochemical and Functional Properties of Defatted Cakes from Two Euphorbiaceae from Cameroon: Riconodendron Heudelotii (Bail) and <I>Tetracarpidium conophorum</I> (M&uuml;ll. Arg.)
AU - , Clerge Tchiegang AU - , Laurette Blandine AU - , Mezajoug Kenfack AU - , Dzudie Tenin AU - , Robert Ndjouenkeu 
JO  - Journal of Food Technology
VL  - 4
IS  - 2
SP  - 96
EP  - 100
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.96.100
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.96.100
KW  - Ricinodendron heudelotii
KW  -Tetracarpidium conophorum
KW  -defatted cake
KW  -physicochemical characteristics
KW  -amino acid profiles
KW  -functional properties
AB  - Proximate composition, amino acid profiles and some functional properties of seeds and defatted cakes from two Euphorbiaceae <I>Ricinodendron heudelotii</I> and <I>Tetracarpidium conophorum</I> 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 <I> R.  heudelotii</I> kernel (7.6%)  compared  to  the  2.6%  found  in<I> </I>the<I> T. conophorum</I> 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 <I>T. conophorum </I>and the <I>R. heudelotii </I>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 <I>T. conophorum</I> defatted cake and higher for the <I>R. heudelotii</I> defatted cake. The emulsion capacity followed an inverse trend. Both defatted cakes had similar emulsion stability. The highest foaming capacity was recorded with the <I>T. conophorum</I> defatted cake. The  lowest  gelation  concentration  for  the <I> T.  conophorum</I>  defatted cake  was  8%  compared  to  18%  for the <I>R. heudelotii</I> defatted cake. The <I>T. conophorum</I> and <I>R. heudelotii</I> defatted cakes<I>,</I> 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.
ER  -