1. Kenaf (Hibiscus cannabinus L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses
- Author
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Wan Zunairah Wan Ibadullah, Norhasnida Zawawi, Nor Aini Mat Noh, Roselina Karim, Nazamid Saari, and Shafa’atu Giwa Ibrahim
- Subjects
0106 biological sciences ,biology ,Chemistry ,InformationSystems_INFORMATIONSTORAGEANDRETRIEVAL ,food and beverages ,Plant based ,04 agricultural and veterinary sciences ,biology.organism_classification ,Hibiscus ,040401 food science ,01 natural sciences ,Kenaf ,Horticulture ,0404 agricultural biotechnology ,010608 biotechnology ,GeneralLiterature_REFERENCE(e.g.,dictionaries,encyclopedias,glossaries) - Abstract
Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based plant-milk and tofu. The step-by-step processes involved in preparation of kenaf-based milk and kenaf-based tofu at laboratory-scale are illustrated. Soaking conditions (temperature and time) of kenaf seed as pretreatment in preparation of kenaf seed milk were highlighted. Hydration of kenaf seed were found to be faster at elevated temperature, however higher soaking temperature and prolonged soaking time causes some losses of protein (%) and solid content (%) which are unfavorable for production of highly nutritious plant-based milk. Furthermore, in preparation of kenaf-based tofu, soaking temperature of seed also affected the properties of the tofu. As the soaking temperature was increased from 25–65°C, the yield, hardness, and chewiness of kenaf tofu decreased. It was recommended that soaking of kenaf seed at 25°C and the use of aluminum potassium salt at 1.00 g% as coagulant produces kenaf-based tofu with optimum quality.
- Published
- 2021