Influence of Proecessing Methods on The Nutritional And AntiNutritional Composition Of Fluted Pumpkin And African Breadfruit Seeds.

Abstract

Assessment of the influence of three processing methods [fermentation, roasting (dry heat treatment), and boiling (wet heat treatment)] of the seeds of Telfairia occidentalis (fluted pumpkin) and

Physico‐chemical characteristics of flours obtained from raw, roasted and autoclaved Cucurbita, Passiflora and Annona seeds

“…The raw pumpkin and squash values (Table 4) were like those found in Cucurbita telfairia accidentalis by Aaron et al . (2017), while the sweet granadilla level was higher than that reported by Adeyeye & Aremu (2017) in Passiflora edulis (3.84 vs. 1.07 mg/100 g, respectively). In all species, with exception of soursop, roasting decreased oxalates concentration more than autoclaving (e.g.…”

“…Differently, the values found in pumpkin (74.03 mg/100 g) and squash (37.57 mg/100 g) were like those reported by Aaron et al . (2017) in Cucurbita telfairia accidentalis (66.6 mg/100 g), but lower than that reported by Innocent‐Ukachi (2019) in Cucurbita pepo seeds (440.0 mg/100 g). The sweet granadilla content (4.32 mg/100 g) was similar to the results of Adeyeye & Aremu (2017) in Passiflora edulis .…”

“…The tannins content was extremely high (224.6 mg/100 g and 194.5 mg/100 g) in C. maxima and C. ficifolia , respectively (Table 2), that is was like the result (221 mg/100 g) of Aaron et al . (2017) in Cucurbit telfairia occidentalis and lower than that (690 mg/100 g) of Innocent‐Ukachi (2019) in Cucurbita pepo . The other species ranged between 1.0 mg/100 g in sweet granadilla and 6.7 mg/100 g in custard apple, a range similar to the values reported by Adeyeye & Aremu (2017) in P. edulis seed meal and by Olabinjo (2020) in soursop.…”

“…A tannin decrease during roasting and boiling was reported by Aaron et al . (2017) in Telfairia occidentalis seeds. The increase in protein digestibility could be related to tannin decrease (Table 3), since tannins complex with the protein limiting their digestibility (Jin et al ., 2013).…”

“…Technological processing, either by soaking and/or heating, can reduce these antinutritional factors (Soetan & Oyewole, 2009; Patterson et al ., 2017). Soaking and cooking were effective in decreasing lecithin and oxalate in soya beans, but not phytic acid (Shi et al ., 2018), while fermentation, roasting and boiling reduced tannins, phytates, alkaloids and oxalates in the seeds of Treculia africana (African breadfruit) and Telfairia occidentalis (fluted pumpkin; Aaron et al ., 2017).…”