Abstract

The flours of Pachira glabra and Afzelia africana seeds were produced and investigated for proximate, anti-nutrient composition and functional properties. The result of the proximate analysis revealed that the flour of A. africana was richer than that of P. glabra only in moisture content, crude protein and crude fat. The anti-nutrient component showed that P. glabra contained 3.5% tannin, 7.41 mg/g phytate, 3.87 mg/g oxalate and 2.11% alkaloid while A. africana contained 2.67% tannin, 10.71 mg/g phytate, 0.86 mg/g oxalate and 1.25% alkaloid. This shows that P. glabra contained higher anti-nutrients (except pytate) than A. africana. The water and oil absorption capacities of P. glabra (215 ± 5.0 and 144.15 ± 4.3 respectively) were higher than the respective values for A.  africana (157.5 ± 2.5% and 106.95 ± 4.65) while A. africanahad relatively higher foaming capacity and stability, emulsion capacity and stability than P. glabra. The two samples recorded minimum gelation concentration of 4.0% (w/v). Protein solubility was found to be pH dependent for the two samples with both recording minimum and maximum protein solubility at the same pH (pH 3 and pH 8, respectively). The proximate and functional properties observed suggested that the flours may be useful as human foods.

Key words: Underutilized seeds, functional properties, proximate composition, anti-nutrients.