Modelling the Effect of Toasting Time on the Functional Properties of Brachystegia eurycoma Flour

Abstract

The effect of toasting time on the functional properties of Brachystegia eurycoma flour was investigated. The water absorption capacity, swelling power and solubility index of the flour, increased with increase in toasting time, while the oil absorption capacity and amylose content of the flour decreased with increase in toasting time. The peak viscosity, final viscosity, break down and setback viscosity increased from 134.67 to 176.24 RVU, 460.33 to 650.43 RVU, 57.83 to 120.33 RVU and 405.70 to 581.17 RVU respectively, as the toasting time increased. The pasting temperature decreased from 88.25 to 78.32 °C, as the toasting time increased from 0 to 12 min. Regression models that could be used to adequately express the relationships existing between the functional properties of the flour and toasting time were established.