American Journal of Food Science and Nutrition Research 2017; 4(4): 118-124 http://www.openscienceonline.com/journal/fsnr ISSN: 2381-621X (Print); ISSN: 2381-6228 (Online)
Study of Physical and Functional Properties of Two Species of Mallotus Subulatus – An Underutilised Hard–to–Cook Legume Moses Ayodele Ojo*, Beatrice I. Ade-Omowaye, Patrick Obi Ngoddy Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
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To cite this article Moses Ayodele Ojo, Beatrice I. Ade-Omowaye, Patrick Obi Ngoddy. Study of Physical and Functional Properties of Two Species of Mallotus Subulatus – An Underutilised Hard–to–Cook Legume. American Journal of Food Science and Nutrition Research. Vol. 4, No. 4, 2017, pp. 118-124. Received: March 21, 2017; Accepted: March 31, 2017; Published: June 15, 2017
Abstract Two species of Mallotus subulatus (white and brown) were studied for some physical and functional properties. The mean seed weight was higher for the brown (111.65 g) than for the white (92.62 g). The packed bulk density for the brown and white species were 0.809 and 0.889 g/cm3, respectively. There was no significant difference (p
