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PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF RHIZOMES OF LOTUS (NELUMBO NUCIFERA) FROM PUNJAB, PAKISTAN

MUHAMMAD ASLAM SHAD^*, HAQ NAWAZ, MAZHAR HUSSAIN AND BEENA YOUSUF

Abstract: In the present studies, the proximate composition and functional properties of rhizome flour of lotus cultivated in the Southern Punjab, Pakistan, were determined. The proximate composition (g/100 g flour) was determined as ash (1.10±0.66), the total nitrogen (1.36±0.04) total protein (8.48±0.25), total sugar (19.08±0.01) and free amino acids (0.78±0.035). The lotus rhizome was found to be a poor source of crude oil (2.68±0.04 g/100 g dry weight). Physico-chemical properties of the oil were investigated as acid value (16.66±3.05 mg KOH), saponification value (110.43±1.97 mg KOH) and unsaponifiable matter (0.026±0.11 g/100 g oil). The temperature dependent behaviour of solubility and swelling capacity of the flour showed a linear increase (1.2±0.35-13.84±0.91%) in solubility but an exponential increase in swelling capacity with a gradual increase in the temperature (40-100˚C). Water absorption and oil holding capacities were found to be 2.56±0.05 and 2.03±0.25% respectively while least gelation concentration, foaming volume increase, foaming stability, emulsifying capacity and emulsion stability were investigated as 18.0±2.0, 5.23±0.03, 4.97±0.058, 48.93±0.35 and 96.43±0.51% respectively. The present data may provide a guideline for the use of lotus rhizome flour in food formulation.

Department of Chemistry, Bahauddin Zakariya University, Multan-60800, Pakistan