Proximate Composition and Functional Properties of Dehulled African Nutmeg (Monodora myristica)

Abstract

The proximate composition and functional properties of dehulled African nutmeg (Monodora myristica) were determined. Crude protein, ash, fat and fibre contents were: 14.67%, 2.27%, 24.06% and 30.04%, respectively. Gelation concentration was 4%. Water and oil absorption were 160% and 256%, respectively. The emulsion capacity and emulsion stability were 45.6% and 42% while the foaming capacity and foaming stability were 50.0% and 4%, respectively. Minimum solubility was observed at pH 4.0 and maximum, at pH 10. Total essential and total non-essential amino acids amounted to the average values of 48.4% and 51.60%, respectively.