Herna?ndez-Santos, B., Santiago-Adame, R., Navarro-Corte?z, R. O., Go?mez-Aldapa, C. A., Castro-Rosas, J., Marti?nez-Sa?nchez, C. E., Vivar-Vera, M. A., Herman-Lara, E., and Rodri?guez-Miranda, J. 2015. Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal. Journal of Food Science and Technology, 52(7):4483?4490.
A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.78 mm width and 9.65 mm thickness. Geometric diameter was 10.76 mm, volume was 530 mm3, surface area was 364.33 mm2, sphericity was 83.26 % and aspect ratio was 68.24 %. Thousand-seed weight was 0.70 Kg, of which 0.42 Kg (60 %) represented the kernel. Defatted ebony seed meal differed from whole meal in all measured parameters, particularly in its protein (44.72 g/100 g) and carbohydrates (44.12 g/100 g) proportions. The defatted meal had higher water absorption capacity (1.28 g/g sample), water solubility capacity (26.06 %), oil absorption capacity (2.04 g/g sample), emulsifying capacity (53.78 %) and gelling capacity (8 % w/v) than the whole meal. Ebony seed physical properties may prove useful in designing post-harvest processing equipment and in quality control. The high protein content of defatted ebony seed meal suggests its use as a natural alternative ingredient in numerous food industry applications.