Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachis hypogaea) cultivars

Groundnut seed cake of Barberton and Ashford cultivars were used in this study to investigate the nutritional and functional properties of the defatted cake flour, and hence possibility of their application in food system. Significant (P≤0.05) differences were observed in the seed cake between the two cultivars with respect to protein, fat, ash, fiber and carbohydrates contents. Barberton was high in Ca content (0.38%) while Ashford was high in Fe content (0.31%). Minimum solubility was recorded at pH 4.0 and maximum at pH 10.0 for both cultivars. Both cultivars had good functional characteristics with high water and oil absorption capacities. The emulsifying capacity was 28.10 and 22.90 ml/g for Barberton and Ashford defatted seed cake flour, respectively. The emulsifying activity was 28.33% and 22.90% for the two cultivars, respectively. The emulsion stability was 13.86% for Barberton and 11.36% for Ashford and the foaming capacity was 4.2% and 4.0% for the cultivars, respectively. The foam stability for both cultivars was found to be high. Both cultivars cake had high dispersibility in alkaline and acidic media than the neutral with a bulk density of 0.71 g/ml and average wettability and gelation property.