PJB-2011-99
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.
To Cite this article:
Download
