Effect of processing on nutrient composition and anti-nutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata)

Abstract

The effects of various processing techniques on nutrient composition and anti-nutritional factors in baobab seeds (Adansonia digitata L.) and locust beans (Parkia filicoidea L.) were investigated. The methods used for processing include boiling in water, acid or alkali and fermentation. Using the water treated samples as controls, there were slight decreases in protein and carbohydrate contents of the fermented and alkali-treated meals. However, an increase in extractable oil content was observed in acid, alkali and fermented samples. The alkali treatment appeared to be the most effective method for reducing trypsin inhibitor and tannin contents and has the additional advantage of improving the protein digestibility.

Nutritional Composition of Some Wild Plant Foods and Honey Used by Hadza Foragers of Tanzania

“…Compared with the WHO standard protein, baobab seed contains better amino acid quality than all of the agricultural plants, except beans, even though it has inadequate levels of histidine, methionine, and lysine (Glew et al, 1997). The Hadza's removal of the seed coat apparently reduces the level of trypsin inhibitor in the #our (Addy and Eteshola, 1984) although other processing methods that reportedly enhance the availability of various nutrients in baobab foods (Obizoba and Amaechi, 1993;Obizoba and Anyika, 1994;Addy et al, 1995) are not used by the Hadza. The pulp contains energy levels that are similar to those in non-baobab fruits, and because it is available for a much longer period throughout the year than is true for other fruits, the pulp could provide an important source of energy on an annual basis.…”

“…Yet, previous reports on baobab pulp and seeds from other regions (Busson, 1965;Wehmeyer, 1966;Nour et al, 1980;Addy and Eteshola, 1984;Obizoba and Amaechi, 1993;Saka and Msonthi, 1994;Salami and Okezie, 1994;Yazzie et al, 1994;Addy et al, 1995;Glew et al, 1997) include markedly inconsistent compositional data. The single study of Hadza foods (Vincent, 1984) reports on various species of tubers which also show inconsistent nutrient composition.…”

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

“…African and Asian alkaline condiments often have numerous advantages over the raw materials from which they are made (Addy et al 1995;Ko et al 2004;Igboeli et al 1997;Mamiya et al 2007;Nnam et al 2003;Pais et al 2006;Sarkar et al 1997b;Sarkar et al 1998). The fermentation can simultaneously create or improve flavor and texture, appearance, aroma and nutritional status, destroy or mask undesirable flavors, reduce or eliminate carbohydrates causing flatulence, decrease the required cooking time and increase shelf life (Wang and Fung 1996;Steinkraus 1996).…”

“…count. (Isu and Njoku 1997;Isu and Ofuya 2000;Mbajunwa et al 1998;Sanni et al 2000;Sanni et al 2002) African locust bean ( Nigeria (Addy et al 1995;Igboeli et al 1997;Nnam and Obiakor 2003;Osman 2004) NB: In bold the main microorganism involved.…”

Changes in Baboon Feeding Behavior: Maturity-dependent Fruit and Seed Size Selection within a Food Plant Species

“…Less than 5% of ripe seeds of Parkia biglobosa in feces were heavily to completely destroyed, ascribing the nutritional value of ripe fruits to the pulp (particularly carbohydrates and vitamins; Lockett et al 2000;Nordeide et al 1996). Ripe seeds of Parkia biglobosa contain a variety of secondary compounds and antinutritional factors such as tannins, trypsin inhibitor, and phytic acid (Addy et al 1995;Hopkins 1983), reducing the efficiency of the nitrogen uptake (cf. Whiten et al 1991).…”