Abstract:
This study is an important approach for providing against the food-supply crisis especially in developing
countries. Therefore, alhydwan (Boerhavia elegans Choisy) seed flour was evaluated for physicochemical
and cooking properties. The findings of physicochemical showed that alhydwan number of seeds per gram
was 345, so the weight of 100 seeds was approx. 0.35 g. The length, diameter and thickness of seeds were
4.25, 2.20 and 1.35 mm, respectively. The alhydwan flour had a bulk density of 0.53 g/mL, results on hunter
color values (L*, a*, b*) indicated a sample total color difference (ΔE) of 31.42. This work is valuable in the
aspect of the development of novel food material; our findings revealed that the alhydwan could be exploited
as a basic raw material to develop new low cost nutritious functional foods.
