Proximate analysis and physico-chemical properties of flour from the seeds of the China chestnut, Sterculia monosperma ventenat

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dc.contributor.authorS. Noitang
dc.contributor.authorS.A. Sooksai
dc.contributor.authorT. Foophow
dc.contributor.authorA. Petsom
dc.date.accessioned2025-03-10T07:38:08Z
dc.date.available2025-03-10T07:38:08Z
dc.date.issued2009
dc.description.abstractThe aim of this study was to evaluate nutritional composition of china chestnut seeds, Sterculia monosperma Vent. and analyze the physico-chemical properties of flour from the seeds. The results obtained on proximate analysis of china chestnut seeds, S. monosperma, revealed that they contained mostly carbohydrate (73.7% dm), followed by fat (12.0% dm), protein (7.8% dm), fiber (5.5% dm) and ash (1.0% dm). They have a relatively high content of potassium (12.3 mg g-1 dm) following by phosphorus (2.30 mg g-1 dm), magnesium (1.87 mg g-1 dm), sulfur (0.88 mg g-1 dm) and calcium (0.14 mg g-1 dm). The fatty acids profile was found to be composed of mainly palmitic (42%) and oleic acids (34%), with general long-chain fatty acids the other significant component by mass (13%). Glutamic acid (17.4%), aspartic acid (12.5%) and arginine (12.5%) were the three major amino acid constituents. The purified seed starch was investigated for its morphological, starch content and physico-chemical properties, such as amylose content, swelling power, solubility and pasting properties. The starch granules were quite round, about 10-15 micron diameter and composed of more than 35% (w/w) of amylose. The pasting properties of flour from the seeds of S. monosperma revealed that gelatinization began at 72.6-73.2¡C and the maximum viscosity in the holding period at 95¡C was 633 BU. Interestingly and potentially of use, was that the viscosity at the cooling period was more than two-fold higher than that in the holding period. © 2009 Asian Network for Scientific Information.
dc.identifier.citationPakistan Journal of Biological Sciences
dc.identifier.doi10.3923/pjbs.2009.1314.1319
dc.identifier.issn18125735
dc.identifier.scopus2-s2.0-71149096322
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/5085
dc.languageEnglish
dc.rights.holderScopus
dc.subjectChina chestnut
dc.subjectFlour
dc.subjectPhysico-chemical properties
dc.subjectProximate analysis
dc.subjectSterculia monosperma
dc.titleProximate analysis and physico-chemical properties of flour from the seeds of the China chestnut, Sterculia monosperma ventenat
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-71149096322&doi=10.3923%2fpjbs.2009.1314.1319&partnerID=40&md5=c1e55c893039dfe6f45d45ddc4ad0b6f
oaire.citation.endPage1319
oaire.citation.issue19
oaire.citation.startPage1314
oaire.citation.volume12
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