Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds
Table 2
Functional and physical properties of A. lepidophyllus flours with respect to different roasting treatments.
WHC (%)
OHC (%)
Swelling capacity (%)
Hausner ratio
Porosity (%)
Control
13.2 ± 0.4a
8 ± 0a
12.75 ± 0.35a
1.18 ± 0.06a
17.32 ± 1.86abc
Oven roasting 180°C/10 min
15 ± 0b
8.05 ± 0.07bc
19.51 ± 1.87cd
1.31 ± 0.08bcd
12.84 ± 1.80a
Oven roasting 180°C/20 min
16.3 ± 0.4c
8.17 ± 0.11bc
26.14 ± 1.61e
1.21 ± 0.13ab
21.10 ± 1.95c
Pot roasting 5 min
15 ± 0b
8.22 ± 0.03cd
16.59 ± 2.25abc
1.26 ± 0.03abcd
17.06 ± 3.37abc
Pot roasting 10 min
16 ± 0c
8.37 ± 0.18de
23.21 ± 1.12de
1.23 ± 0.03abc
18.97 ± 4.11bc
Pot roasting 15 min
19.5 ± 0.7d
8.45 ± 0.03e
30.45 ± 0.64f
1.35 ± 0.01cd
26.95 ± 2.23d
Microwave roasting 200 W/10 min
15 ± 0b
8.05 ± 0.08bc
14.60 ± 1.36ab
1.27 ± 0.04abcd
14.50 ± 1.64ab
Microwave roasting 300 W/10 min
19.5 ± 0.7d
8.45 ± 0.03e
17.09 ± 1.54bc
1.34 ± 0.02bcd
28.36 ± 1.37d
Microwave roasting 450 W/10 min
20.1 ± 0.3d
8.50 ± 0.03f
17.12 ± 2.99bc
1.37 ± 0.00d
34.54 ± 0.55e
Mean values in the same column carrying the same superscript letters are not significantly different (). WHC (water holding capacity), OHC (oil holding capacity), and SC (swelling capacity).