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

Figures & data

Table 1 Chemical composition of freshly peeled Borassus aethiopum root (% edible portion) ¹ .

Constituent	% Composition
Moisture content	55.52 ± 1.13
Crude protein (gN × 6.25)	13.41 ± 0.12
Lipid	2.13 ± 0.08
Crude fibre	7.72 ± 0.16
Ash	5.63 ± 0.11
Starch	65.12 ± 1.17
Other carbohydrate (by difference)	6.13 ± 1.14
Amylose	18.31 ± 2.19
Total phenolics	1.94 ± 0.18
^1Results are mean values of triplicate determination ± standard deviation. Results other than moisture content are on a dry weight basis.

Table 2 Physical and processing characteristics of Borassus aethiopum root.

Parameter	Observation/measurement
Colour of the root	Brown to slightly dark brown
Length of the root (mm)	112.2–165.5
Diameter of the roundish bottom (mm)	35.2–63.5
Diameter of the tapered end (mm)	18.5–27.8
Peel fraction of the root (%, whole root and wet basis)	0.73–1.34
Flour fraction of the root (%, whole root and wet basis)	14.71–16.34
Calorific value of the root flour (KJ/g)	17.23 ± 1.27

Table 3 Elemental composition of Borassus aethiopum root ¹ .

Element	Composition (ppm)
Ca	242.11 ± 1.13
Mg	330.14 ± 1.35
P	736.33 ± 1.47
K	812.21 ± 1.15
Na	90.52 ± 0.43
Fe	8.23 ± 0.08
Mn	4.41 ± 0.05
Cu	ND ^2
Zn	ND
Al	ND
Si	ND
^1Results are mean values of triplicate determination (on dry weight basis) ± standard deviation. ^2ND = Not detected.

Table 4 Functional properties of flour from the root of Borassus aethiopum ¹ .

Functional property	Measurement
Water absorption capacity (%, m/m)	241.24 ± 3.37
Oil absorption capacity (%, m/m)	192.42 ± 2.35
Bulk density (g/cm^3)	1.22 ± 0.13
Foaming capacity (%)	2.31 ± 0.09
Foaming stability, after 2 hr (%)	0.0
Viscosity (2% flour, centipoise)	53.91 ± 0.16
Viscosity (2.5% flour, centipoise)	87.53 ± 0.22
^1Results are mean values of triplicate determination ± standard deviation.

Figure 1 Swelling and solubility pattern of flour from Borassus aethiopum root.

Table 5 Pasting characteristics of flour from the root of Borassus aethiopum at different concentrations.

	Concentration (%, w/v)
Brabender variable	5.0	8.0	10.0
Apparent gelatinization temp (°C)	82.2	78.1	76.0
Gelatinization time (min)	21.0	19.2	18.4
Peak viscosity, Vp (B.U) ^1	260∗	340∗	520∗
Viscosity at 95°C, Va (B.U)	250	325	480
Viscosity at 95°C after 15 min. holding, Vb (B.U)	260	320	435
Viscosity at 50°C, Vc (B.U)	345	640	825
Viscosity at 50°C after 15 min. holding, Vd (B.U)	315	614	768
Stability/ Breakdown of the paste during cooking, (Vb − Va) (B.U)	+10	−5	−45
Setback value, (Vc − Vp) (B.U)	+85	+300	+305
Stability index of the cooked paste in actual use, (%)	+21.2	+80.6	+47.7
^1B.U = Brabender Unit. ∗Peak viscosity was attained after reaching 95°C.

Figure 2 Comparative pasting characteristics of flour (8%, w/v) from Borassus aethiopum root and that of starches (approximately 8%, w/v) from some common tropical crops (Adapted from Rasper[35]).

Rasper , V. 1969 . Investigations on starches from major starch crops grown in ghana. I. hot paste viscosity and gel-forming power . J. Sci. Fd. Agric , 20 : 165 – 171 .

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