University of Khartoum

The Nutritive and Functional Properties of Dry Bean Flour as Affected By Gamma Irradiation

The Nutritive and Functional Properties of Dry Bean Flour as Affected By Gamma Irradiation

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Title: The Nutritive and Functional Properties of Dry Bean Flour as Affected By Gamma Irradiation
Author: Nahla Mustafa Abdelwahab
Abstract: The purpose of the present work was to study the effect of gamma irradiation on physico-chemical properties of dry bean as well as to investigate its effect on protein quality. Seeds of giza cultivar of dry bean (Phaseolus vulgaris) were treated with gamma irradiation at dose levels of 1, 1.5 and 2 kGys.. Moisture, oil, crude protein, fiber, carbohydrates, ash, ash minerals, total acidty, in-vitro protein digestibility, nitrogen solubility, water holding capacity, oil holding capacity, bulk density, emulsion activity, emulsion capacity, emulsion stability, foaming capacity, foaming stability as well as protein fractionation were determined for irradiated and non- irradiated dry bean seed flour.. The statistically analyzed results indicate that slight change was observed in proximate composition and ash minerals of dry bean flour as affected by gamma irradiation. However, for the protein fractionation gamma irradiation caused significant decrease (PX04; 0.05) in albumins while no significant change was observed for globulins, gliadins, glutenins and residue fractions. On the other hand the total acidity of irradiated four at different doses was significantly lower than that of non-irradiated one, as function of storage. The results also revealed that gamma irradiation caused no significant change for the in-vitro protein digestibility of dry bean as well as that of water holding capacity, oil absorption capacity, bulk density, emulsion activity, emulsion capacity and foaming capacity. However foaming stability slightly decreased by the application of gamma irradiation.
Description: 60page
URI: http://khartoumspace.uofk.edu/handle/123456789/12049
Date: 2015-06-14


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