Thermophysical properties of Detarium microcarpum seed flour

Akinbode A. Adedeji, Joseph Alakali, Peter O. Adewale, Michael O. Ngadi

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


Thermal and physical properties of Detarium microcarpum seed flour, were studied. Thermophysical properties such as apparent density, bulk density, porosity and water activity of dry ground powder of the sample were determined and found to be 1.79g/cm3, 0.44g/cm3, 75.51% and 0.549, respectively. The Brix of the aqueous solutions of the sample ranged from 1.45 to 4.00°Bx. Thermal properties studied include glass transition (Tg), which varied from -74.9 to -73.2°C for the aqueous solutions of the sample and showed two midpoints at 11.2 and 59°C for the dry powdered D. microcarpum. Heat capacity of the aqueous solutions of the sample ranged from 1.79 to 18.83J/g°C, while dry sample heat capacity was from 0.81 to 1.79J/g°C. There was significant effect (P<0.05) of heating temperature and sample concentration on the variation observed in heat capacity. The glass transition temperature and specific heat capacity also varied significantly (P<0.05). A nonlinear regression model provided a good fit of the specific heat capacity data from 5°C upward for the aqueous media, while dry sample data gave a good fit with a linear relationship with temperature.

Original languageEnglish
Pages (from-to)233-237
Number of pages5
JournalLWT - Food Science and Technology
Issue number2
StatePublished - Jul 2012

Bibliographical note

Funding Information:
The authors acknowledge the funding support of Education Trust Fund (ETF) of Nigeria and Natural Science and Engineering Research Council of Canada (NSERC) .


  • Detarium microcarpum
  • Glass transition
  • Heat capacity
  • Melting point
  • Thermophysical

ASJC Scopus subject areas

  • Food Science


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