Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 1131-1139
DOI: https://doi.org/10.20546/ijcmas.2017.608.140


Nitrogen Solubility and Functional Properties of Roselle Seed Flour
Karma Bako Rimamcwe, U.D. Chavan*, G.H. Pawar and R.S. Gaikwad
Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra, India
*Corresponding author
Abstract:

Roselle seeds were procured from the local market and decortication and sprouting treatments were given to them and then seed flour utilized for the study of nitrogen solubility and functional properties. Studies on nitrogen solubility showed that there is no significant difference between sprouted and un-sprouted Roselle seed flour treatments, both treatments had the lowest solubility at pH 4.0 and maximum at pH 12.0. Sprouting and decortication of Roselle seeds showed better functional properties for utilization of Roselle seed flour in various food products. Studies on sedimentation values for both decorticated sprouted and raw seed flour showed that inclusion up to 25 % can be utilized as all-purpose flour. The sprouted treatments had shown better quality.


Keywords: Roselle seeds, Sprouting, Decortication, Functional properties, Sedimentation value, Nitrogen solubility.
Download this article as Download

How to cite this article:

Karma Bako Rimamcwe, U.D. Chavan, G.H. Pawar and Gaikwad, R.S. 2017. Nitrogen Solubility and Functional Properties of Roselle Seed Flour.Int.J.Curr.Microbiol.App.Sci. 6(8): 1131-1139. doi: https://doi.org/10.20546/ijcmas.2017.608.140