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Biochemical composition and physicochemical properties of broccoli flours

2009; Taylor & Francis; Volume: 60; Issue: sup4 Linguagem: Inglês

10.1080/09637480802702015

1465-3478

Olga N. Campas‐Baypoli, Dalia I. Sánchez‐Machado, Carolina Bueno-Solano, José A. Núñez‐Gastélum, Cuauhtémoc Reyes‐Moreno, Jaime López‐Cervántes,

Biochemical Analysis and Sensing Techniques

The objective of this research was to study the biochemical composition and physicochemical properties of three different flours prepared from broccoli crop remains. Florets, leaves and stalks of broccoli were dried at 60°C, and the flours obtained were analysed for proximate composition, amino acid profile, fatty acid composition, and physicochemical properties. The florets flour showed the highest protein content (22.41 g/100 g dry weight); ash was higher in leaves flour (14.67 g/100 g dry weight), and the lipid content was similar in the flours of leaves and stalks. The stalks flour had high crude fibre content and low protein content. All flours presented a high water absorption index. Tyrosine, aspartic acid, glutamic acid, proline and valine were found in larger concentration. The most abundant fatty acids in the lipids were linolenic acid (C18:3n3), palmitic acid (C16:0) and linoleic acid (C18:2n6). Broccoli flours prepared in this study are good source of nutrients and could be utilized as dietary supplements.