Abstract

Hydrocolloids from three legumes, Mucuna sloanei, Detarium microcarpum andBrachystegia eurycoma seeds together with their starches were used in this study.Proximate analysis showed that D. microcarpum and M. sloanei are rich sources of protein (27.01 ± 0.03%; 23.92 ± 0.12%, respectively), and fat (14.45 ± 0.02%; 6.57 ± 0.02%, respectively). B. eurycoma had lower values for protein (9.98 ± 0.3%) and also fat (2.12 ± 0.01%) but may be regarded as a richer source of carbohydrate (68.3 ± 0.33%). The DSC thermogram for the defatted M. sloanei, D. microcarpum and B. eurycoma indicated that the gelatinization temperatures ranged from 29.52 to 98.0°C; 40 to 100°C and 40.0 to 101.3°C respectively, showing a wide gelation temperature range (Tc – To) for all the samples and consequently a wide enthalpy change was observed ranging from (229.2 to 775.8 J/g). All the samples showed a single endotherm during gelation. As a preliminary study, the findings of this study revealed the pasting and thermal characteristic properties of a starch-hydrocolloid mixture of leguminous seed flour and the possible use of these mixtures in frozen food applications are apparent.

Key words: Starch, hydrocolloids, gelatinization, legumes, seed.