Partibha Malik ¹, Sangeeta Chahal Sindhu ¹, Veenu Sangwan ¹, Neeta Kumari ¹, Anju Kumari ²

Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN
2 Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN

Abstract

Acacia nilotica is a potential source of protein, fibre and natural antioxidants. Also, the protein fractions from acacia seeds possess high functional properties that could be advantageous in food formulation. However, acacia pods possess a bitterness that hinders its utilization for value addition. We have developed composite flours in combination with raw banana flour. Two types of composite flours were developed substituting 30 and 50 per cent of banana flour with acacia flour. Acacia flour exhibited significantly higher (p≤0.05) water and oil absorption capacity, swelling power as well as sedimentation value compared to banana flour. Also, it was a significantly richer (p≤0.05) source of protein (12.95%), crude fibre (12.66 %) as well as DPPH activity (59.60 %). The two composite flours, respectively exhibited 0.86 and 1.35 g/g water absorption capacity; 0.44 and 0.76 g/g oil absorption capacity; 4.14 and 4.06 g/g swelling power; 14.22 and 15.36 ml/g sedimentation value. The crude protein content in respective composite flours was 9.36 and 11.86 % with 4.96 and 5.50 % crude fibre, 40.60 and 40.69 % dietary fibre, 27.05 and 34.06 % DPPH activity. Both composite flours were good source of available micro-minerals also.

Keywords

Acacia nilotica, functional properties, oil absorption capacity, sedimentation, microminerals

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