Determination of Functional Properties and Moisture Sorption Isotherm of Dried Bean Flour

Abstract

Beans flour was produced and characterized in terms of functional properties and the moisture sorption isotherm. The results obtained from the functional properties indicate that Water absorption capacity is 2.58±0.60%, Oil absorption capacity is 3.05±0.20%, bulk density is 0.62±0.63kg/m3, swelling capacity is 431.37±10.89% and Gelatinization temperature is found to be 64.30±0.90OC. Sorption data were analysed according to the equation proposed by Oswin and Halsey and a linear graph was plotted which is use to estimate the constant C and n of each models. These constants are used to estimate the various water activity and the calculated values of equilibrium moisture content. The calculated values were then compared with the experimental value and were
found to compare well. The calculated value obtained was used against aw to plot an isotherm curve. The isotherm curve obtained fit in to a sigmoid and floury huggins shape isotherm of type II and III. Both Oswin and Halsey equation gave a fair coefficient of correlation (0.6571 and 0.6762) respectively. Therefore, both equations are considered fit.