Physicochemical,nutritional and functional properties of marama bean flour

Marama bean is a protein-rich, underutilised, drought-tolerant legume in sub-Saharan Africa. Its utilisation may be increased through value addition into protein-rich flours. Defatted flour from unheated and dry-heated (150 °C/20 min) whole marama beans (UMF and HMF) were analysed for physicochemical and protein-based functional properties. Heating significantly increased in vitro protein digestibility of marama bean flour. Of functional importance are the high levels of tyrosine present in marama bean flours. Heating significantly reduced protein solubility and emulsifying capacity of marama bean flours whilst water absorption capacity was improved. Foaming capacity was not affected by heating. UMF could be useful in food systems requiring high emulsifying capacity, but would not be suitable for applications requiring high water absorption and foaming capacity. Due to its high protein contents, marama bean flour could be used to increase the protein quality of cereal-based foods to help alleviate protein-energy nutrition in the region.     

Conceptual Design Framework for Setting Up Aluminum Alloy Powder Production System for Selective Laser Melting (SLM) Process

JOM - Documentation on the correct process and component requirements for setting up efficient aluminum powder production systems capable of manufacturing powder that meets the requirements for the...     

Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil

Marama bean (Tylosema esculentum) is an underutilised legume indigenous to the Kalahari Desert region of southern Africa. The bean has high lipid content and hence is a potential source for production of edible oil. The headspace volatile composition of freshly pressed marama bean oil was explored and the oil was further studied during 7 months of storage under different light and temperature conditions. The oxidative stability of the oil was examined by measuring peroxide value, vitamin E content and FT-IR spectra. Additionally, the headspace volatile composition of the oil was investigated during storage by use of dynamic headspace GC–MS. The results showed that marama oil is highly stable and has good natural antioxidant properties; enzymatic lipid oxidation does not take place in marama oil. Light has a greater effect on the lipid oxidation than has temperature, and hence marama oil should preferably be stored in darkness and rather at 25 °C than 35 °C. Under these conditions, the marama oil has a shelf life of at least 7 months.