Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (<i>Monodora myristica</i>)

Abstract

African Nutmeg seeds were subjected to three different processing methods to produce flour. The different processing methods were roasting, boiling, and boiling/roasting. The samples were subjected to proximate, minerals antinutrients and organoleptic evaluations using standard methods. The proximate composition is as follows protein 12.71-14.78%, Ash 2.91-3.85%, moisture 8.78-9.55%, fat 9.37-14.83%, Fiber 4.35-4.93% and carbohydrate 53.80-61.71%. The highest value for the crude protein, fiber and ash were recorded for roasted African nutmeg. The mineral composition analysed were phosphorus, iron, zinc, sodium, calcium and magnesium. All the data obtained were significantly different with the processing methods used and the control samples (raw) at p < 0.05. All the determined antinutrient (Alkaloid, oxalate, tannin and phytate) decreased with boiling. The organoleptic evaluation revealed no significant difference in appearance and texture of the raw, roasted, boiled and boiled/roasted cake spiced with African nutmeg. The highest scores for the attributes studied were recorded for cakes spiced with boiled African nutmeg and the boiled sample was most significantly preferred (p < 0.05). This work showed that acceptable cake could be produced using the different processing methods with boiling giving better results in terms of organoleptic evaluation of the cake.