Faustina Mbanengen SHAR 1, Tartenger Abraham GIRGIH 2, Kwagh-hal Julius IKYA 3, Julius AMOVE 4, Comfort Mkpentseen BUNDE-TSEGBA 5, Mike Ojoju EKE 6, Akinsola Albert FAMUWAGUN 7 and Alphonsus Terwase SHAR 8
1, 4 ,5 & 6 Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria
2 & 3 Department of Human Nutrition and Dietetics, Joseph Sarwuan Tarka University, Makurdi, Nigeria
7 Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
8 Department of Environmental Science, Joseph Sarwuan Tarka University, Makurdi, Nigeria
Abstract
In this study, the chemical, functional and antioxidant properties of Moriche Palm (Mauritia flexuosa) fruit flours, whole moriche palm fruit flour (WMPFF), defatted moriche palm fruit flour (DMPFF) and moriche palm fruit protein concentrate (MPFPC) were investigated using standard methods. Results showed that the flours contain all the essential amino acids in substantial quantities. Moisture, fat and fibre content ranged from 3.55±0.55 to 10.55±0.45% to 1.43±0.72% and 0.21±0.07 to 0.78±0.06% respectively while ash, protein and carbohydrate ranged from 0.87±0.04 to 1.55±0.03%, 6.77±0.77 to 40.32±1.54% and 41.37±1.45 to 64.97±1.55 respectively. Results of analyses for functional properties showed that whole flour exhibited lower values for water and oil absorption capacities (112.4±1.43 & 174.9±2.45%) while protein concentrate showed the highest values (189.4±1.54 & 243.2±0.66%), respectively. Similarly, the foaming capacity and stability ranged from 69.5±1.63 to 97.4±1.55%; emulsion capacity and stability ranged from 89.5±0.87 to 89.4±0.55% and 1.43±0.05 to 3.32±0.06m2/g and least gelation concentration ranged from 7.00±0.05 to 13±0.05%, respectively. Phytochemical data indicated that saponin, tannin and steroid contents of the samples ranged from 3.05±0.05 to 24.04±0.88, 3.44±0.32 to 15.43±0.67 and 0.63±0.08 to 1.34±0.05 mg/g, respectively. Total phenolic, alkaloid and flavanoid contents ranged from 7.43±0.34 to 54.3±1.43 mgGAE/g, 4.66±0.08 to 19.7±0.67% and 6.44±0.22 to 42.45±1.55 mgRUTIN/g, respectively. Results of the in vitro antioxidant properties showed that 1, 1-diphenyl-1-picrylhydrazyl radical scavenging, metal chelation, hydroxyl radical scavenging and superoxide radical scavenging activities ranked lowest in WMPFF and highest in MPFPC and ranged from 36.7-55.3, 43.7-64.2, 13.9–35.7 and 17.6–32.4%, respectively. The results suggest that moriche palm fruit flour samples could be used in product development to improve nutrient content and as functional foods and nutraceutical ingredients for the prevention and management of chronic disease conditions. Moriche palm fruit flours contain substantial quantity of amino acids and have demonstrated significant sources of bioactive compounds, good antioxidant properties and significant functional properties thereby making them to be good sources of functional foods and nutraceuticals that provide an opportunity to improve the human health, reduce health care costs and support economic development in rural communities.
Keywords: moriche palm fruit, antioxidant properties, functional properties, amino acids, protein concentrate
How to Cite this Article:
Shar, F. M., Girgih, T. A., Ikya, K. J., Amove, J., Bunde-Tsegba, C. M., Eke, M. O., Famuwagun, A. A. & Shar, A. T. (2025). Chemical, Functional and Antioxidant Properties of Moriche Palm (Mauritia flexuosa) Fruit Flours. VillageMath Educational Review (VER), 7(1), 98-121. https://doi.org/10.5281/zenodo.16675991
