Valorization of Capia Pepperseed Flour in Breakfast Sauce Production

The aim of this study was to valorize capia pepperseed flour. Cleaned and dried pepperseeds were first ground to its flour, and then the flour was used in the preparation of two types, vegetable (VTS) and spice type (STS), breakfast sauces. Compositional, analytical and sensory characterizations of the sauces were completed. It was shown that the sauces are good sources of oil (53.0 and 53.1%), protein (10.8 and 9.7%), total dietary fiber (18.32 and 17.81%), some essential amino acids (val, leu, iso, thr, met, phe, lys), and some minerals (P, K, Ca, and Mg), respectively. Further, the VTS and STS included 24 and 43 different volatile aromatics. A trained panel described the products with ten sensory descriptors (grassy, spicy, menthol, tomato, raw vegetable, bitterness, saltiness, oiliness, fluidity and cohesiveness). The sauces are mostly bitter, spicy, and grassy products. Consumer test indicated that both sauces had above 4.00 point of general acceptance with the 1 (min) to 5 (max) hedonic scale. Overall, pepperseed flour could be successfully used in breakfast sauce formulations to provide typical peppery aroma and bitterness together with important amounts of seed protein and fiber nutrients. Graphic Abstract