Chemical Composition, Storage Stability and Microbial Quality of Debittered Orange Seed Flour

Abstract The study was carried out to determine the effect of debittering methods on the chemical, microbiological and shelf-life of defatted and undefatted orange seed flours. The orange seeds were removed manually from sweet orange fruits, soaked in water for 12 hours and then boiled at 100 0C for 30, 60, 90, 120 and 150 min, respectively. The boiled seeds were dehulled manually, ground, and a portion defatted with absolute ethanol, milled and sieved. The various flours were analyzed for chemical composition, shelf life and microbiological properties. The orange seed flours contained 8.73–17.66% amylose, 11.71–33.43% amylopectin, 20.44–43.95% starch, 2.17–3.01 g/100g histidine, 3.4–5.11 g/100g, 6.65–8.22 g/100g leucine, 3.40–4.61 g/100g lysine, 1.20–4.61 g/100g methionine, 3.37–4.97 g/100g phenylalanin, 2.39–4.15 g/100g treonine, 1.16–1.58 g/100g tryptophan, 4.03–5.5 g/100g valine, 3.34–4.63 g/100g alanine, 8.16–10.84 g/100g arginine, 7.57–10.05 g/100g aspartic acid, 0.60–1.45 g/100g cystine, 9.54–13.63 g/100g glutamic acid, 2.84–5.04 g/100g proline, 3.19–5.03 g/100g serine, 2.92–4.49 g/100g tyrosine, 1.25–18.42 µg/g limonene. The limonene which is responsible for the bitter taste of the orange seed reduced with increase in the boiling time. Peroxide value, total viable count and titratable acidity of the biscuits increased with storage, while the pH deceased with storage period.