Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum)

Abstract

Chemical composition of African fan palm (Borassus aethiopum) root and some physicochemical properties of the flour obtained from the root were investigated. It was found that the root was relatively high, on dry weight basis, in protein content (13.41%), starch (65.12%), crude fibre (7.72%), and total phenolics (1.94%). The processing characteristics of the root showed that the flour fraction obtainable from it ranged from 14.7–16.3% (on whole root basis) while the energy value of the flour (17.23 KJ/g) was relatively high. The elemental composition of Borassus aethiopum root revealed that it was high in potassium (812.21 ppm) and phosphorus (736.33 ppm), while it was low in iron (8.23 ppm) and manganese (4.41 ppm). Elements such as copper, zinc, aluminum, and silicon were not detected. The functional properties of the root flour showed that it had relatively high water absorption capacity (241.24%), moderate oil absorption capacity (192.42%), moderate bulk density (1.22g/cm³), and foaming capacity (2.31%). The maximum solubility and swelling power of the root flour were 15.7 and 18.9%, respectively, at the highest temperature of 95°C. The pasting characteristics of the flour revealed that the peak viscosities at different concentrations were 260 B.U. (5%), 340 B.U. (8%), and 520 B.U. (10%), and these peak viscosities were attained after reaching 95°C. Other pasting characteristics of flour from Borassus aethiopum root revealed that the flour could be used in such composite applications as those flours from other crops (i.e., maize, cocoyam, water yam, and plantain).

Keywords:

• African fan palm
• Borassus aethiopum
• Physicochemical properties
• Root flour

Notes

3. Bello, S.B. Utilization Potentials of Borassus aethiopum Root. Department of Food Science and Technology, Federal University of Technology, Yola, Nigeria, B.Tech Thesis, 1999.

23. FAO/WHO/UNO. Technical Report Series 224; World Health Organization (WHO): FAO, Geneva, 1985.

31. Olotu, V.A. Varietal influence of maize on the quality and acceptability of maize tuwo. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria, B.Tech. Thesis, 2004.