Gum was extracted from some lesser known tropical legumes–Afzelia africana, Detarium microcarpum and Mucuna flagellipes. The gum extracts were evaluated for some functional properties. At a constant shear rate the apparent viscosity of the gum was directly proportional to the gum concentration. At 2% concentration, the gum dispersions showed an apparent viscosity of 41.24, 115.05 and 145.14 cps for A. africana, D. microcarpum and M. flagellipes gums respectively, measured at 174/sec and 25 +/- 1 degree C with the NV sensor of Haaké rotovisko viscometer. All the gums were found to contain D-galactose as a major monosaccharide. In addition, the presence of D-mannose, and D-glucose were indicated in both D. microcarpum and M. flagellipes while L-rhamnose, was indicated only in A. africana. A. africana showed significantly (p < 0.05) lower water absorption capacity and gelation properties than D. microcarpum and M. flagellipes. All the gums showed good emulsion properties. Emulsions of M. flagellipes gum showed little response to pH changes while A. africana and D. microcarpum gum showed better emulsion properties at acid pH than at alkaline pH.
Plant Foods for Human Nutrition 08/1995; 48(1):55-63. DOI:10.1007/BF01089200