African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals

Agbai Chidinma Mary
  • Agbai Chidinma Mary
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
  • Google Scholar
Olawuni Ijeoma A
  • Olawuni Ijeoma A
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
  • Google Scholar
Azeke Augusta Ehijie
  • Azeke Augusta Ehijie
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
  • Google Scholar
Nwokenkwo Emilia Chidinma
  • Nwokenkwo Emilia Chidinma
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
  • Google Scholar
Alagbaoso Sarah Ogechi
  • Alagbaoso Sarah Ogechi
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
  • Google Scholar


  •  Received: 01 October 2020
  •  Accepted: 19 November 2020
  •  Published: 31 December 2020

References

Aguihe PC, Kehinde AS, Ospina-Rojas CI, Murakami AE (2017). Evaluation of processing methods of rubber (Hevea brasiliensis) seed meal for use as a feed ingredient for broiler chickens. Journal of Poultry Research 14(1):139-146.

 

Aigbodion AI, Bakare IO (2005). Rubber seed oil, quality assessment and authentication. Journal of American Oil Chemistry Society 82(1):465-469.
Crossref

 
 

Akinyede AI, Amoo IA (2009). Chemical and functional properties of full fat and Defatted Cassia fistula seed flours. Pakistan Journal of Nutrition 8:765-769.
Crossref

 
 

Association of Analytical Chemists (AOAC) (2000). Official method of analysis (17th edition). Association of Analytical Chemists International, Gaithersburg, Maryland, USA.

 
 

Association of Analytical Chemists (AOAC) (2005). Official method of analysis (18th edition). Association of Analytical Chemists International, Gaithersburg, Maryland, USA.

 
 

Atasie VN, Akinhanmi TF, Ojiodu CC (2009). Proximate analysis and physic chemical properties of groundnut (Arachishypogaca L.). Pakistan Journal of Nutrition 8(2):194-197.
Crossref

 
 

Ayoola PB, Adeyeye A, Onawumi OO (2012). Chemical evaluation of food value of groundnut (Arachis hypogeal) seeds. American Journal of Food Science and Nutrition 2(3):55-57.
Crossref

 
 

Chaikil P, Louritha N, Kanlayavattanakula M (2017). Antimelanogenesis and cellular antioxidant activities of rubber (Hevea brasiliensis) seed oil for cosmetics. Industrial Crops and Products 108:56-6257.
Crossref

 
 

Chandra S, Singh S, Kumari D (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology 52(6):3681-3688.
Crossref

 
 

Chang SKC (2003). Protein Analysis. In: Food Analysis. Neilsen SS (ed.). Kluwer Academic Plenum Publisher, New York.

 
 

Chaves LC, Serio A, Grandez-Tovar CD, Cuervo-Mulet R, Delgado_Ospina J, Paparella A (2014). Traditional fermented foods and beverages from a microbial and nutritional perspective. The Colombian Heritage Comprehensive Reviews in Food Science and Food Safety 13:1031-1048.
Crossref

 
 

Dhingra D, Micheal M, Hradesh R, Patil RT (2012). Dietary fibre in foods: a review. Journal of Food Science and Technology 49(3):255-266.
Crossref

 
 

Eka HD, TajulAris Y, Wan Nadiah WA (2010). Potential use of Malaysian rubber (Heveabrasiliensis) seed as food, feed and biofuel. International Food Research Journal 17:527-534.

 
 

Enujiugha VA, Ayodele-Oni O (2008). Evaluation of nutrients and some anti-nutrients in lesser-known underutilized oil seed. International Journal of Food Science and Technology 38(5):525-528.
Crossref

 
 

George KT, Reghu CP, Nehru CR (2000). By products and ancillary source of income In: Natural Rubber Agro management and crop processing. George PU, Kuruvilla J (eds.), Rubber Research Institute of India, Kottayam pp. 509-520.

 
 

Grieshop CM, Fahey GC (2001). Comparism of quality characteristics of soybean from Brazil, China and the United States. Journal of Agriculture and Food Chemistry 49(5):2669-2673.
Crossref

 
 

Ha-jung L, Ji-han K, Dasom J, Chi-ho L (2019). Effects of heating time and temperature on functional properties of proteins of yellow mealworm larvae (Tenebrio molitor L.). Food Science and Animal Resource 39(2):296-308.
Crossref

 
 

Hossain ME, Karim MH, Alam S, Nath SK (2015). Nutritive value of rubber seed (Hevea brasiliensis). Online Journal of Animal and Feed Research 5(1):18-21.

 
 

Ikanone CEO, Oyekan PO (2014). Effect of boiling and frying on the total carbohydrates, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers. Nigerian Food Journal 32(2):33-39.
Crossref

 
 

Iwe MO, Onyeukwu U, Agiriga AN (2016). Proximate, functional and pasting properties of FARO 44 rice, African Yam beans and brown cowpea seeds composite flour. Cogent Food and Agriculture 2(1):123-134.
Crossref

 
 

Iyayi AF, Akpaka PO, Ukpeoyibo U (2008). Rubber seed processing for value added latex production in Nigeria. African Journal of Agricultural Research 3(7):505-509.

 
 

Kumar V, Sinha AK, Makkar APS, Klaus B (2010). Dietary roles of phytate and phytase in human nutrition: a review. Food Chemistry 120(4):945-959.
Crossref

 
 

Lalabe BC, Olusiyi JA, Afolabi KD (2017). Effects of soaking on the Nutritive value of raw full fat rubber (Hevea brasiliensis) seed. Nigerian Journal of Agriculture, Food and Environment 13(2):78-82.

 
 

Lukman AO, Nurul H, Connie FK (2018). Potential utilization of rubber seed meal as feed and food. Internal Journal of Engineering and Technology 7(4):64-71.

 
 

Mckevith B (2005). Nutritional aspects of oilseeds. Nutrition Bulletin 30(1):13-26.
Crossref

 
 

Mmereole FUC (2008). The effects of replacing groundnut cake with rubber seed meal on the haematological and serological indices of broilers. International Journal of Poultry Science 7(6):622-624.
Crossref

 
 

Nkhata SG, Ayua E, Kamau EH, Shingiro JB (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science and Nutrition 6(8):2446-2458.
Crossref

 
 

Obatolu VA, Fasoyiro SB, Ogunsumi L (2001). Effect of processing on functional properties of Yam Beans (Sphenostylis stenocarpa). Food Science and Technology Research 7(4):319-322.
Crossref

 
 

Ogbemudia RE, Nnadozie BC, Anuge B (2018). Mineral and proximate composition of soya bean. Asian Journal of Physical and Chemical Sciences 4(3):1-6.
Crossref

 
 

Ogodo AC, Ugbogu OC, Onyeagha RA, Okereke HC, Agwaranze DI (2016). Dynamics of functional properties of maize flour fermented with lactic acid bacteria (LAB) consortium isolated from cereals. Trends in Science and Technology Journal 1(1):134-138.

 
 

Ogunbusola ME, Fagbemi TN, Osundahunsi O (2012). Chemical and functional properties of full fat and defatted white melon (Cucumeropis mannii) seed flours. Journal of Food Science and Engineering 2:691-696.
Crossref

 
 

Oladimeji GR, Kolapo AL (2008). Evaluation of proximate changes and microbiology of stored defatted residues of some selected Nigerian oil seeds. African Journal of Agricultural Research 3(2):126-129.

 
 

Omenna EC, Olanipekun OT, Udouso VB (2016). Effect of the traditional cooking methods (boiling and roasting) on the nutritional profile of quality maize protein. Journal of Food and Nutrition Sciences 4(2):34-40.
Crossref

 
 

Onwuka GI (2018). Food Analysis and Instrumentation-theory and practice. (2nd edition). Naphtali Prints, Lagos Nigeria. pp. 365-390.

 
 

Onwurah INE, Otitoju O, Njoku OU, Okafor FC, Obidimegwu C (2010). Nutritional value of rubber seed flour for poultry feed-stock, using adult insect Triboliumcastaneum as a model. Archives of Applied Science Research 2(5):422-428.

 
 

Osman MA (2011). Effect of traditional fermentation process on the nutrient and anti-nutrient contents of pearl millet during preparation of Lohoh. Journal of the Saudi Society of Agricultural Science 10:1-6.
Crossref

 
 

Oyekunle JAO, Omode AA (2008). Chemical composition and fatty acid profile of the lipid fractions of selected Nigerian indigenous oilseeds. International Journal of Food Properties 11:273-281.
Crossref

 
 

Pranoto Y, Anggrahini S, Efendi Z (2013). Effect of natural and Lactobacillus plantarum fermentation on invitro protein and starch digestibilities of sorghum flours. Food Bioscience 2:46-52.
Crossref

 
 

Sharma BB, Saha RK, Saha H (2014). Effects of feeding detoxified rubber seed meal on growth performance and haematological indices of Labeorohita (Hamilton) fingerlings. Animal Feed Science and Technology 193:84-92.
Crossref

 
 

Siti HMS, Lee NY, Wan NWK, Zuhaili I, Abd-Talib N (2013). Omega 3 emulsion of Rubber (Hevea brasiliensis) seed oil. Agricultural Science 4(5):84-89.
Crossref

 
 

Suprayudi MA, Inara C, Ekasari J, Priyoutomo N, Haga Y, Takeuchi T, Satoh S (2015). Preliminary nutritional evaluation of rubber seed and defatted rubber seed meals as plant protein sources for common carp Cyprinuscarpio L. juvenile diet. Aquaculture Research 46(12):2972-2981.
Crossref

 
 

Udo MD, Ekpo U, Ahamefule FO (2018). Effects of processing on the nutrient composition of rubber seed meal. Journal of the Saudi Society of Agricultural Sciences 17(3):297-301.
Crossref

 
 

Vasishtha H, Srivastava RP (2013). Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes. Journal of Food Science and Technology 50(3):579-584.
Crossref

 
 

Yusup S, Khan M (2010). Basic properties of crude rubber seed oil and crude palm oil blend as a potential feedstock for biodiesel production with enhanced cold flow characteristics. Biomass and Bioenergy 34(10):1523-1526.
Crossref