EFFECT OF DEBITTERING METHODS ON THE CHEMICAL AND PHYSIOCHEMICAL OF DEFATTED AND UNDEFATTEDSWEET ORANGE SEED FLOURS

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Abstract The study was carried out to determine the effect of debittering methods on the chemical, physiochemical and shelf-life of flours produced from dibittered orange seeds. The orange seeds were removed manually from sweet orange fruits, soaked in water for 12 hours and then boiled at 100 0C for 30, 60, 90, 120 and 150 min, respectively. The boiled seeds were dehulled manually, ground, and a portion defatted with absolute ethanol, milled and sieved. The various defatted and undefatted orange seed flours were analyzed for chemical and physiochemical properties. The orange seed flours contained 7.53 % – 54.58 % protein, 3.94 % – 47.32 % fat, 2.55 % – 24.58 % crude fiber, 2.03 % – 6.89 % ash, 2.53 % – 61.27 % moisture content, 5.62 – 58.47 % carbohydrate, 78.10 – 295.22 oxalate, 0.0 – 196.00 Hu/mg haemaglutinin, 0.0 – 86.45 mg/100g tannins, 128.54 – 303 mg/100g pytate, 1.51 – 1.98 g/g water absorption capacity, 1.060 – 1.625 g/g oil absorption capacity, 67 – 75 % dispersibility, 14.44 – 42.00 S wetability, 59.24 – 70.42 0C gelation temperature, 5 – 20 g least gelation capacity, 0.40 – 0.69 g/cm3 and bulk density. Orange seed waste maybe transformed in to useful product due to its nutritional quality to alleviate malnutrition and produce better quality products. Substituting orange seed flour with wheat flour will improved the protein, minerals, vitamin, fat and fiber content of the composite flour.

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