Functional Properties of Defatted and Detoxified Madhuca (Madhuca butyraceae) Seed Flour |
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| Authors: | T. SHANMUGASUNDARAM L.V. VENKATARAMAN |
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| Affiliation: | Author Shanmugasundaram is in the Dept. of Biochemistry, School of Medicine, Case Western Reserve Univ., Cleveland, OH 44106. Author Venkataraman is an Area Coordinator, Autotrophic Ceil Culture at Central Food Technological Research Institute, Mysore, 570 013, India. |
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| Abstract: | Functional properties of defatted and detoxified Madhuca (Madhuca butyraceae) seed flours were determined and compared with those of soybean flour. Soybean and detoxified Madhuca flours had higher water absorption capacities than defatted Madhuca flour. Due to the presence of saponins, the defatted Madhuca flour showed higher foaming capacity than the soybean and detoxified Madhuca flours. |
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