Studies on taurocholate binding capacity and water holding capacity of a variety of foodstuffs

Abstract

Taurocholate binding capacity (TBC) and water holding capacity (WHC) of alcohol insoluble solid of varieties of food stuffs was studied.  The taurocholate binding capacity value of the various alcohol insoluble solids varied between 9.9 – 40%.  results obtained showed that pectineous vegetables had the highest taurocholate binding capacity value, followed by legumes and cereals.  Correlation was observed between water holding capacity and taurocholate binding capacity value.  23 – 34% of the variation in taurocholate binding capacity value was based on the variation in water holding capacity values.  Baobab leaf had the highest taurocholate binding capacity value of 35.70mg while millet has the lowest value of 23.60mg.