RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals

ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org


Functional properties of turmeric (Curcuma longa) powder and physical properties of turmeric rhizomes grown in Ekiti State, Nigeria

https://doi.org/10.31248/RJFSN2019.060   |   Article Number: 7D066B6B4   |   Vol.4 (1) - February 2019

Received Date: 08 January 2019   |   Accepted Date: 11 February 2019  |   Published Date: 28 February 2019

Authors:  Oladimeji O.* , Idowu-Adebayo F. and and Falabake M. A.

Keywords: functional properties, physical properties, processing methods, turmeric.

Turmeric is a perennial herb possessing an ovate, orange and often short-branched rootstock that grows to about two feet in length. The study evaluated the physical and functional properties of powder of unpeeled (A) and peeled (B) turmeric rhizome grown in Ekiti State, Nigeria. Turmeric samples were obtained at selected local farms and market of Ekiti Central, Ekiti North and South, Nigeria. The results obtained for physical properties range from 0.44±10.02 to 0.62±11.01 g/cm3, 0.45±0.10 to 0.63±0.10 g/cm3, 1.59±0.10 to 2.22±0.09%, 5.50±0.04 to 8.00±0.04 mm, 1.60±0.03 to1.90±0.03 mm for bulk density, true density, porosity, length and breadth respectively. Also, the results of particle size analysis range from 71.72±0.10 to 87.37±0.10, 9.47±0.10 to 26.26±0.10 and 2.02±0.10 to 6.06±0.10 for sieve 425 micron (%RT), 180 micron (%RT) and 125 micron (%RT) respectively.   The functional properties include the pH that ranged from 7.24±0.10 to 7.41±0.09 for A; 6.72±0.10 to 7.04±0.10 for B, water absorption capacity (WAC) ranged from 30.84±0.10 to 42.94±0.10 for A; 41.04±0.10 to 51.25±0.09 for B. The results of functional properties of turmeric powder range from 6.72±0.10 to 7.04±0.09 and 30.84±0.10 to 51.25±0.09 for pH and water absorption capacities (WAC) respectively. The data obtained for physical properties will aid in the design of appropriate machinery for processing of turmeric plant, while the functional properties are to ascertain the health benefits as well as the utilisability of turmeric as a substitute for artificially produced drugs.

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