Effect Of Heat Processing On The Proximate Composition And Energy Values Of African Walnut (Plukenetiaconophora) And African Elemi (Canariumschweinfurthii) Consumed As Masticatories In Nigeria
Eugene N. Onyeike, Ernest A.Anyalogbu, Michael O. Monanu.
Keywords: masticatories, heat processing, proximate composition, energy values.
ABSTRACT: The effects of heat processing on the proximate composition and energy values of the seed kernel flours of African walnut (AW)and pulps of African elemi (AE) used as traditional snacks in most parts of Nigeria were investigated. In the AW, values of moisture, ash, crude fibre and carbohydrate decreased from raw to heat treated samples, while those of crude protein and crude fat generally increased. The increase or decrease in these values was not significant at the 5% level. For instance, ash decreased from 6.05±1.71 in AWraw to 5.45±0.86 in AW135. Crude fat was highest in AW45 (52.8±2.70) followed by AW90 (51.7±1.61) and was lowest in AWraw (49.8±1.08), while calorific value was highest in AW45 (612.2±11.7) followed by AW90 (609.3±6.23) and lowest in AWraw (593.4±6.75). Similar trends were observed in proximate composition of raw and macerated African elemi pulp flour, and values between raw and heat processed samples did not generally differ significantly (P˃0.05). In AWrawthe percentage crude protein, crude fat and then energy value in kcal 100g-1 sample were 26.2, 49.8 and 593.4 respectively, while in AEraw values were 14.6, 41.9 and 568.6 respectively. It can be concluded that both AW and AE are oil-rich seeds and pulps, good nutrient sources that could contribute to the total protein, ash and energy requirements of humans.
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