The Study of Functional Properties of Nypa fruticans Flour

Nypafruticans or known as nypa produces considerable amount of fruit with high content of carbohydrate. The mesocarp of the mature fruit is a potential source of energy but underutilised. This research was conducted to study the production of flour from mesocarp of mature nypa fruit and to determine the functional properties of nypa flour. This research used the fruit from mangrove area in Jambi Province. The highest rendemenof flour in ratio to mesocarp weight was 20.00 +/- 5.24%. Mesocarp processing produced flour with low fat content (1.45%) and high crude fibre content (17.68%), color parameter L* 83.13 +/- 4.04, a* -0.67 0.90, and b* 4.80 +/- 0.80. OAC nypa flour was 1.20 +/- 0.20 and its WAC was 2.84 +/- 0.24. Nypaflour exhibited low swelling power and solubility. The highest swelling power and solubility were achieved at 85 degrees C with value of 4.5g/g and 10.56% respectively.