Effect of microwave energy combined with hot air on the functional properties and antioxidant activity and pasting properties of Samh (Mesembryanthemum forsskalei Hochst) seeds

The study aimed to investigate the effect of microwave heating combined with hot air (70 °C) at different application times (0, 90 &180 s,) on the colour, digestible a soluble protein, functional and pasting properties, antioxidant capacity of Samh seeds (8, 12 & 16 % moisture content). The results indicated that microwave heating caused a significant change in Samh seed's colour and enhanced the protein solubility of the seeds, and the functional properties and viscosities of the Samh seeds. Moreover, the results showed that the moisture content of the Samh seeds and application time significantly impact the seeds' quality parameters. However, the partial least square (PLS) model validated that the microwave treatments of the samh seed with (16 %, 180 s) were treated with microwave energy combined with hot air circulation Accordingly, microwaves may offer the potential of being an effective emerging technology for improving the quality and functional characteristics of Samh seeds. •Samh seeds with different moisture content (MC) were subjected to microwave energy.•Microwave (MW) was combined with hot air (70 °C) at different application times.•MW enhanced the functional and pasting properties of seeds.•MW improved the antioxidant capacity of the grain.•MW heating of seeds with 16 % MC is an effective treating method in Samh seeds.