Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (&lt;i&gt;Tetracarpidium conophorum&lt;/i&gt;)

Ihemeje, A.; Ukauwa, O.; Ekwe, C.C.

doi:10.18052/www.scipress.com/ijppe.1.93

Cited by 6 publications

(8 citation statements)

References 20 publications

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“…The functional properties of raw and treated flours are as shown in (Gernah, Ariahu, & Ingbian, 2011). Similarly, Ihemeje et al (2015), in earlier studies, observed a reduction in bulk density of germinated walnut compared to raw sample. The decrease in packed density of the flour sample, as a result of soaking, could also be attributed to enzymatic activities.…”

Section: Ijfs April 2019 Volume 8 Pages 1-13supporting

confidence: 61%

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The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

Maria

Hannah²

2019

Int. J. Food Stud.

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In this study, the effect of processing methods on the nutritional quality and functional properties of cashew (Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.

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Section: Ijfs April 2019 Volume 8 Pages 1-13supporting

confidence: 61%

“…Similarly, germination improved the oil absorption capacity of cashew flour compared to the raw flour. The increase in oil absorption capacity of germinated sample may be attributed to the increased activity of lipolytic enzymes, which produce more free fatty acids during sprouting (Ihemeje et al, 2015).…”

Section: Ijfs April 2019 Volume 8 Pages 1-13mentioning

confidence: 99%

The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

Maria

Hannah²

2019

Int. J. Food Stud.

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“…Concerning the total carbohydrates content, there was no significant difference ( p < .05) between the control (CNS) and samples of TRNS 5 min, TRNS 10 min, and BNS 10 min; however, there was significant reduction ( p < .05) between TRNS 15 min, BNS 5 min, and BNS 15 min as compared to the control. These results are in agreement with those of Ihemeje et al () who demonstrated that the amount of carbohydrate of walnut seeds significantly decreases ( p < .05) with the treatments.…”

Section: Resultssupporting

confidence: 93%

Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

Kinge

Djikeng

Karuna

et al. 2019

Food Science & Nutrition

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This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group was left unprocessed and served as the control. Polyphenols were extracted from the processed seeds using the maceration method, and their content and antioxidant activity were evaluated. Oils were extracted from the dried seeds by Maceration method, and the quality was analyzed by determining their peroxide value (PV), thiobarbituric acid value (TBA), iodine value (IV), and acid value (AV). The changes in proximate composition and mineral content of the processed samples were also evaluated using standard methods. Results showed that traditional roasting significantly decreases (p < .05) the polyphenol content and antioxidant activity of Djansang seeds as compared to boiling. The analysis of oil showed that traditional roasting and boiling significantly reduce the quality of Djansang seed oil (PV: 10.85–38.49 meq O2/kg; TBA: 1.80–3.20 ppm; AV: 0.28%–0.82%; and IV: 104.27–98.11 g I2/g for roasted samples, and PV: 10.85–27.52meq O2/kg; TBA: 1.45–2.28 ppm; AV: 0.56%–0.96%; and IV: 105.87–102.96 g I2/g for boiled samples) compared to the control (PV: 9.96 meq O2/kg; TBA: 1.01 ppm; AV: 0.11%; and IV: 104.83 g I2/g) and that traditionally roasted samples were the most affected. The proximate and mineral composition of Djansang was also affected during processing. Boiling for 5 and 10 min (BNS 5 min and 10 min) and traditional roasting for 5 min (TRNS 5 min) appear to be the best processing methods of Djansang for production of Djansang‐based foods like Djansang sauce.

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“…These results are not in agreement with those of Ihemeje et al . [32] who demonstrated that the amount of carbohydrate of walnut seeds significantly decreases (p < 0.05) with the treatments. However, they are in accordance with those of Tenyang et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Djikeng

Teyomnou

Tenyang

et al. 2018

Heliyon

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The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven and traditional roasting significantly increase (p < 0.05) the peroxide and thiobarbituric acid values of cocoa butter and that traditional roasting samples were the most deteriorated. Oven and traditional roasting for 10 min reduce the iodine value of the oil, but increase its acidity. The proximate and mineral composition of cocoa beans was also seriously affected during cooking. Drying and oven roasting for 5 and 10 min; and drying and traditional roasting for 5 min appear to be the best processing methods of cocoa beans for production of cocoa based foods like chocolate.

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Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (<i>Tetracarpidium conophorum</i>)

Cited by 6 publications

References 20 publications

The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

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