Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Abstract

Highly underutilized Pachira glabra Pasq. seeds were germinated or roasted, followed by defatting using n-hexane, for enhanced value addition. The resulting flours were analyzed for their physicochemical and functional properties, while the oil was analyzed for its fatty acid profile. The germinated seeds had higher crude protein and crude fiber contents compared with the raw seed. Roasting was able to reduce the phytate and oxalate content by up to 45 and 18%, respectively. Germination significantly increased the functional properties of defatted flour. Roasting enhanced the chemical properties of the extracted oil. The profiling showed oleic and linoleic acids as the predominant unsaturated fatty acids with health benefits. The preprocessing techniques used in this study revealed an increase in nutritional qualities and decrease in antinutrient properties of the flour, as well as better fatty acid profile. The flour and oil from the seeds may find use in the food industry.

Effects of extraction parameters on the yield of oils from non-edible seeds of Bauhinia variegata and Pachira glabra

“…The saponification indices of BVSO and PGSO were 207,57 and 183,03 mg KOH/g of oil, with peroxide indices of 10 and 8,06 meq O 2 /kg of oil respectively. These values exceed those by Sharma et al [ 14 ] for BVSO and are close to those previously mentioned by Ayodele and Badejo [ 55 ] and Araújo and al [ 22 ]. for PGSO.…”

“…The iodine values of BVSO and PGSO were 17.26 and 12.37 g of iodine per 100 g, respectively. Govindhan et al [ 3 ] and Ayodele and Badejo [ 55 ] respectively an iodine value that was higher than the observed value for BVSO and slightly lower for PGSO. In addition, the European Standard [ 56 ] describing the requirements and test methods (EN 14214) suggests a maximum iodine value of 120 g I 2 /100 g of oil for biodiesel.…”

“…These values correspond to the range given in the literature [ 17 , 18 ] for BVSO and are higher than those indicated in Refs. [ 22 , 55 ] for PGSO. In addition, according to ASTM D 445 (kinematic viscosity) and ASTMD 664 (acid index), PGSO and HGBV cannot be used directly to power a diesel engine and must therefore be processed to improve their quality [ 56 , 57 ].…”

“…The peroxide values obtained are by the Codex Alimentarius [ 58 ], which sets a maximum value of 10 meq O 2 /kg for refined oils and 15 Meq O 2 /kg for crude oils. A high peroxide value can be associated with several factors such as the extraction process, the oxidation rate, and the types of fatty acids present in the oil [ 55 ]. The iodine values of BVSO and PGSO were 17.26 and 12.37 g of iodine per 100 g, respectively.…”