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IJSTR >> Volume 6 - Issue 7, July 2017 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Effect Of Processing On Antinutrients Contents Of African Elemi (Canarium Schweinfurthii) And African Walnut (Plukenetia Conophora) Consumed As Traditional Snacks In Nigeria.

[Full Text]

 

AUTHOR(S)

Anyalogbu Ernest Anayochukwu Aniemeka, Ezejiofor Tobias Innocent Ndubuisi

 

KEYWORDS

heat processing, maceration, masticatories, plant foods.

 

ABSTRACT

It has been reported that seeds and fruits, but for their content of antinutrients, could offer a cheap means of providing adequate nutrients to their consumer. The effect of processing on antinutrients contents of the pulp of African elemi, AE (Canarium schweinfurthii) and kernel of African walnut, AW (Plukenetia conophora) consumed as traditional snacks (masticatories) in Nigeria were investigated. The levels of the antinutrients in raw samples of the traditional snacks as well as their corresponding residual levels in samples subjected to graded doses of heat treatment were evaluated using standard methods. Saponins, alkaloids, cyanogenic glycosides and oxalate were obtained in both samples while AE contained tannins and flavonoids in addition. The concentrations of saponins (1.00±0.19) and flavonoids (14.98±2.91) in raw AE and saponins (1.05±0.13) in AW were increased by the processing methods. The rest of the antinutrients were decreased in both samples. The effects on saponins and oxalate became significant (p<0.05) as the processing time was increased. The plant foods, with respect to the tolerable limits of the antinutrients, could therefore be considered safe for human consumption at all levels of processing.

 

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