Chemical and functional properties of full fat and defatted Dioclea reflexa seed flours

The chemical and functional properties of full fat and defatted Dioclea reflexa (FDR and DDR) seed flour were investigated using standard methods. Results showed the following respective values for FDR and DDR: fat 14.4 and 5.35%, ash 2.80 and 3.65%, protein 39.38 and 46.85%, fibre 1.48 and 1.73%, carbohydrate 33.34 and 34.22%, moisture content 8.60 and 8.20%. The respective mineral contents (mg/kg) were P 1.33 and 1.37, Zn 232.73 and 290.99, Fe...