Journal of Current Research in Food Science
2022, Vol. 3, Issue 2, Part B
Evaluation of the effects of thermal processing treatments on the nutrient and anti-nutrient composition of Afzelia africana (Akparata) flour
Author(s): Odo PC, Odo FO and Okechukwu CO
Abstract: This research work aimed to evaluate the effects of thermal processing treatments on the nutrient anti-nutrient composition of Afzelia africana (Akparata) flour. The seeds were sorted, cleaned and processed into boiled, roasted and autoclaved lima bean flours. The flours obtained were analysed for proximate, vitamin and anti-nutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of moisture, 8.23-12.40%, crude protein, 15.98-25.95%, fat, 21.00-28.21%, ash, 1.34-2.89%, crude fibre, 2.00-3.45%, carbohydrate, 38.68-49.33%, and energy 424.13 – 482.37 kJ/100g, respectively. The vitamin contents of the flours showed that the samples contained 0.02±0.00 - 0.08±0.00 mg/100g riboflavin, 0.78 - 1.98 mg/100g niacin, 0.40 - 0.89 mg/100g thiamine, 120.40-234.70 mg/100g vitamin A, 72.11-134.19 mg/100g ascorbic acid, 09.67-17.65 mg/100g vitamin E, 310.60-430.60 mg/100g B6, 3.47-5.87mg/100g B12, respectively. The result of the anti-nutrient composition of the flours also showed that the phytate, tannin, oxalate, cyanogenic glycosides, protease inhibitors, haemagglutinins inhibitors, levels of the samples were significantly (p<0.05) reduced by roasting and boiling treatments compared to the sample processed by autoclaving. In addition, the saponin content of the flours was relatively higher in boiled sample than in roasted and autoclaved flours. However, the nutrient and anti-nutrient contents of the flours observed that the flours have the potentials to be used as nutritional supplements in the preparation of a variety of food products than the raw sample.
Pages: 98-103 | Views: 29 | Downloads: 15
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How to cite this article:
Odo PC, Odo FO, Okechukwu CO. Evaluation of the effects of thermal processing treatments on the nutrient and anti-nutrient composition of Afzelia africana (Akparata) flour. J Curr Res Food Sci 2022;3(2):98-103.