Abstract
The aim of the study was to investigate the physical, physicochemical and anti-nutritional properties of Horse Chestnut (HCN) seed. The average length, width and thickness of the seeds were 4.70, 4.00 and 3.20 cm, respectively. Geometric and arithmetic mean diameter were 3.92 and 3.97 cm. Average sphericity and aspect ratio of the seeds were 83.40 and 85.11 %, respectively. The true density, bulk density, density ratio and porosity values of the seeds were 1072, 518 g/cm3, 48.32 and 51.68 %, respectively. The angle of repose for the seeds obtained on plywood, mild steel, stainless steel and galvanized sheet was 22.30°, 20.30°, 18.30° and 22.79° respectively. The coefficient of static friction of the seeds obtained on plywood, mild steel, stainless steel and galvanized sheet was 0.54, 0.52, 0.51 and 0.52, respectively. The average force required to break the seed was 328 N. The L*, a*, and b* color values of seed flour were found to be 92.07, 3.47 and 13.70 respectively. Proximate composition of the seed flour revealed 10.71 % moisture, 3.16 % ash, 6.34 % crude fibre, 3.27 % fat, 6.78 % protein, 69.74 % carbohydrate, 10.15 % sugar and 59.59 % starch and energy value of 327.51 cal/100 g. Anti-nutritional factors of the seed flour were determined in terms of oxalate, phytate, tannin and saponin. Pre-treatments including soaking and microwave heating showed significant reduction of anti-nutritional factors of the seed flour. Microwave heating at 2450 MHz for 2.5 min showed higher reduction of 95.45, 91.66, 68.15 and 87.20 % in oxalate, phytate, tannin and saponin content respectively. Knowledge of physical properties of HCN seeds can be useful in designing equipment for postharvest handling and processing operations. Pre-treatments for reduction of anti-nutritional components of the seeds can be helpful for utilization of HCN seed in different food formulations.
Similar content being viewed by others
Abbreviations
- X:
-
Length (cm)
- Y:
-
Width (cm)
- Z:
-
Thickness (cm)
- Dg :
-
Geometrical mean diameter (cm)
- Ra :
-
Aspect ratio (%)
- M:
-
Mass of the sample (g)
- V:
-
Volume of the filled sample (cm3)
- Dr :
-
Density ratio (%)
- ϕ:
-
Sphericity (%)
- ρt :
-
True density (g/cm3)
- ρb :
-
Bulk density (g/cm3)
- ε:
-
Porosity (%)
- Da :
-
Arithmetic mean diameter (cm)
- S:
-
Surface area (cm2)
- ϕ:
-
Angle of repose (°)
- h:
-
Height of the pile (cm)
- D:
-
Diameter of the pile (cm)
- μ:
-
Coefficient of static friction
References
B. Singh, United States Patent application pub. no. US 2006/0030697 (2006)
Z. Zhang, S. Li, X.Y. Lian, Pharm. Crops 1, 24–51 (2010)
M. K. Kaul, Indus Publishing Company, New Delhi (1997)
L. Kaur, L. Joseph, M. George, Int. J. Pharm. Pharm. Sci. 3(5), 232–234 (2011)
S. Kaur, S. Sharma, B.N. Dar, B. Singh, Food Sci. Technol. Int. 18(5), 445–454 (2012)
A. Duhan, N. Khetarpual, S. Bishnoi, Int. J. Food Sci. Nutr. 52, 53–59 (2001)
A. Sharma, S. Sehgal, Food Chem. 43, 383–385 (1992)
P. Sirisomboon, P. Kitchaiyab, T. Pholphoa, W. Mahuttanyavanitcha, Biosyst. Eng. 97, 201–207 (2007)
M.H. Nadian, M.H. Abbaspour-fard, Int. J. Food Eng. (2015). doi:10.1515/ijfe-2014-0066
H. Haciseferogullari, I. Gezer, M.M. Ozcan, B.M. Asma, J. Food Eng. 79, 364–373 (2007)
TSI (Turkish Standard Institute), 1990 and 1991. Methods TS 1275 and TS 1276, Ankara, Turkey. www.tse.org.tr
E. Karababa, J. Food Eng. 72(1), 100–107 (2006)
J.N. Maduako, M.O. Faborode, J. Technol. 2, 1–7 (1990)
N.N. Mohsenin, Physical Properties of Plant and Animal Materials, 2nd edn. (Gordon and Breach Science Publishers, New York, 1980), p. 407
F. Demir, H. Dogan, M. Ozcan, H. Haciseferogullari, J. Food Eng. 54, 241–247 (2002)
G. Mwithiga, M.M. Sifuna, J. Food Eng. 75, 480–486 (2006)
O.J. Ovelade, P.O. Odugbenro, A.O. Abiove, N.L. Raji, J. Food Eng. 67, 435–440 (2005)
R.K. Goyal, A.R.P. Kingsly, P. Kumar, H. Walia, J. Food Eng. 82(4), 595–599 (2007)
S.K. Dutta, V.K. Nema, R.K. Bhardwaj, J. Agric, Eng. Res. 39, 259–268 (1988)
A. Shakerardekani, R. Karim, H. Mohd Ghazali, N.L. Chin, Int. Food Res. J. 18, 723–729 (2011)
S. Sukhcharn, C.S. Riar, D.C. Saxena, Afr. J. Food Sci. 2, 065–072 (2008)
AOAC Official Methods of Analysis, Association of Official Analytical Chemists, 18th edn. (AOAC Press, Gaithersburg, 2006)
T. Mathew, M. Al-Bader, M.N. Bou-Resli, H.M. Dashti, N.S. Al-Zaid, Trace Elem. Electro. 23, 231–236 (2006)
S.K. Thimmaiah, Carbohydrates in Standard Methods of Biochemical Analysis, Kalyani Publishers, ISBN 81-7663-067-5, pp. 54–58 (2012)
R.A. Day, A.L. Underwood, Quantitative Analysis, 5th edn. (Prentice-Hall Publication, Englewood Cliffs, 1986), p. 701
C.E. Chinma, M.A. Igyor, Niger. Food J. 25(1), 111–116 (2007)
P. Reddy, J. Sci. Food Agric. 34, 186–191 (1978)
H.P.S. Nagi, S. Sharma, K.S. Sekhon, Handbook of Cereal Technology (Kalyani Publishers, New Delhi, 2007)
B.O. Obadoni, P.O. Ochuko, Glob. J. Pure Appl. Sci. 8, 203–208 (2001)
A. Abdul-hamid, R.R. RajaSulaiman, A. Osman, N. Saari, J. Food Compos. Anal. 20(10), 627–637 (2007)
N.N. Mohsenin, Physical Properties of Plant and Animal Materials, 2nd edn. (Gordon and Breach Science Publishers, London, 1978)
T.O. Omobuwajo, L.A. Sanni, Y.A. Balami, J. Food Eng. 45, 37–41 (2000)
J.D.J. Berrois, D.F. Wood, L. Whitehand, J. Pan, J. Food Proces. Preserv. 28, 321–335 (2004)
F.N.A. Aryee, I. Oduro, W.O. Ellis, J.J. Afuakwa, Food Control 17, 916–922 (2006)
N.E. Obasi, C.O. Wogu, Niger. Food J. 26(2), 69–77 (2008)
A.Y. Yasmin, K. Aurang Abdul Wajid, M.D.P. Gholam, B.K. Amal, Food Bioprocess. Technol. 1, 415–419 (2008)
N.R. Kumar, A.N. Reedy, K.N. Rao, J. Exp. Biol. 17, 114–116 (1979)
S. Bishnoi, N. Khetarpaul, J. Food Sci. Technol. 31(1), 73–76 (1994)
A. Quinteros, R. Farre, M.J. Lagarda, Int. J. Food Sci. Nutr. 54(5), 373–377 (2003)
E.A. Udensi, F.C. Ekwu, J.N. Isinguzo, Pak. J. Nutr. 6, 194–197 (2007)
S. Rakic, S. Petrovic, J. Kukic, M. Jadranin, V. Tesevic, D. Povrenovic et al., Food Chem. 104, 830–834 (2007)
S.A. Alajaji, T.A. El-Adawy, J. Food Compos. Anal. 19, 806–812 (2006)
Acknowledgments
The first author is grateful to university grants commission, New Delhi, India for providing financial assistance in the form of Maulana Azad National Fellowship (MANF).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Rafiq, S.I., Singh, S. & Saxena, D.C. Physical, physicochemical and anti-nutritional properties of Horse Chestnut (Aesculus indica) seed. Food Measure 10, 302–310 (2016). https://doi.org/10.1007/s11694-016-9307-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-016-9307-2