Seed flour made from a lesser known indigenous legume — Afzelia africana —was studied alongside Glycine max flour. Glycine maxflour had a higher (P < 0.05) crude protein content (42%) while A. africana flour had higher fat (32%). Both flours showed comparable water absorption, oil absorption, bulk densities and least gelation concentrations but G. max flour had higher foam capacity and stability than A. africana flour. The legume flours showed appreciable emulsification abilities but G. max flour suspension exhibited significantly (P < 0.05) higher emulsion stability, emulsion capacity and emulsion viscosity. Afzelia africana showed better emulsion properties at acid pH than at natural and alkaline pH while G. max flour showed a pH-dependent emulsion property that is similar to its protein solubility profile.
Food Chemistry 12/1995; 54(1-54):55-59. DOI:10.1016/0308-8146(95)92662-4