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Transformation of The Typhonodorum Madagascariense Seeds Into Flour, Their Nutritional and Functional Characteristics

	International Journal of Scientific Research and Engineering Development (IJSRED)	Full Text:
	Published Issue : Volume-4 Issue-1
	Year of Publication : 2021
	Unique Identification Number : IJSRED-V4I1P62
	Authors : Randrianantenaina Antoni, Maro Gertha,Vololonirina Rangita Florida, Razafimahefa
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Abstract :

The main objective of this study is to develop endemic starchy plants to fight malnutrition in Madagascar. Its specific objective is to transform the seeds of Typhonodorummadagascariense into flour and to characterize the flour thus produced.Thus, the physical, physicochemical, nutritional and functional characteristics were determined.The results of the analysis showed that: their pH is 5.83±0.02. The water content is 13.02±0.26%. Their macronutrient (proteins, fat and total carbohydrates) content (in g per 100g of dry mater) are respectively 11.46±0.38; 1.49±0.08 and 71.69±0.01. The starch, reducing sugar, amylose and amylopectine content is respectively 66.90±0.01g per 100g of dry mater; 0.43±0.01%; 9.84±0.23% and 90.16±0.23. The mineral content, calcium, zinc and phosphorus (in mg/100g of dry mater) are respectively 79.14± 0.02; 4.05±0.04 and 218.46±0.09. Their functional properties such as the water and oil retention capacities (in g per 100 g of dry mater) are 235.33±1.07 and 97.35±0.69 respectively; the swelling power is 10.38±0.63g per g of the dry mater and the solubility is 17.01±1.01%. This flour has important functional properties. It can be used as a basic ingredient in pastry and baking.