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Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food‐based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant‐based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value‐added plant‐based foods. At present kenaf seed and its value‐added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value‐added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value‐added food ingredient is of great significance and is emphasized. [ABSTRACT FROM AUTHOR]

Proteins from defatted flour winged bean seed (Psophocarpus tetragonolobus) were sequentially fractionated with reference to soybean seed (Glycine max) using distilled water, 25 g/kg sodium chloride solution, 0.1 M NaOH, and 70% alcohol and subjected to physicochemical, functional, and structural analysis. Winged bean seed had globulin (31.94%) and albumin (26.46%), with denaturation temperatures (Td) of 92.82 and 82.76°C, and surface hydrophobicities (SHs) of 214.51 and 189.32, respectively, whereas soybean seed had 34.95% globulin and 32.82% albumin, with respective Td of 81.68 and 90.63°C, and SH of 210.80 and 204.66. This indicates that winged bean albumin could perform better at water/oil interface in an oil-in-water emulsion system because of it higher hydrophobicity, although soybean albumin had higher extraction rate. Both legumes' proteins showed comparable gelation when employed for their gelling ability to form three-dimensional network in food systems. Soybean proteins had significantly (P < 0.05) higher foaming capacities, but winged bean proteins foams were more stable and soluble over broad pH, good for manufacture of ice cream and protein beverages, respectively. Though β-sheets and β-turns were the major secondary structures of both protein fractions, soybean albumin had significantly (P < 0.05) higher β-sheets than winged bean albumin, whereas winged bean globulin and glutelin had higher content of β-sheets than corresponding soybean fractions. The low amounts of β-sheets in the winged bean albumin and soybean globulin could render them more digestible than the corresponding soybean and winged bean protein fractions. [ABSTRACT FROM AUTHOR]

Kenaf seed meal protein concentrate (KSPC) and lyophilized kenaf seed milky extract protein concentrate (KSMEPC) were obtained via alkaline extraction. The proximate compositions, amino acids and functional properties of both concentrates were compared. KSPC was found to be significantly higher in protein, essential and non-essential amino acids but, lower in lipid and carbohydrate contents than KSMEPC. The solubility, water absorption capacity and denaturation temperature of KSPC and KSMEPC were similar. However, KSMEPC had significantly higher oil absorption capacity, foam capacity and stability, and a significantly lower emulsion property than KSPC. The heat coagulability and coagulation capacity of the protein concentrates were not significantly different. But, the heat coagulability was significantly increased as the concentration of the protein concentrates increased from 4 to 20%. This study showed that kenaf seed may be considered as a potential ingredient in food products like tofu, meat extender, butter and mayonnaise. Image 1 • Extraction steps affected the amino acids profile of kenaf seed milky extract. • Protein concentrate from kenaf seed meal had better emulsion capacity and stability. • The heat coagulability and coagulation capacity of the concentrates were concentration-dependent. • On the bases of the thermal stability of the concentrates, they are potential ingredients in meat extenders. • Based on their heat coagulability they are potential ingredients in tofu making. [ABSTRACT FROM AUTHOR]