
	Pakistan Journal of Nutrition
	Year: 2005 \| Volume: 4 \| Issue: 1 \| Page No.: 27-31 DOI: 10.3923/pjn.2005.27.31

Compositional Changes in African Oil Bean (Pentaclethra macrophylla Benth) Seeds During Thermal Processing

V.N. Enujiugha and C.T. Akanbi

Abstract: The effect of thermal processing as a preservation technique on the nutritional, anti-nutritional and functional characteristics of African oil bean seeds (Pentaclethra macrophylla Benth) was investigated. Samples were drawn from the different stages during the processing (namely; cooked, fermented and canned) along with the raw seeds, and examined for proximate chemical composition, elemental concentrations, anti-nutritional content and functional properties. The results show that processing reduced the protein content from 22.32% dry wt. in the raw seeds to 19.00% dry wt. in the canned product; while oil content increased from 53.98% to 60.11% respectively. Also, fermentation and canning significantly (P<0.05) reduced the phosphorus and iron contents of the seeds while processing generally raised the calcium and magnesium contents. Each processing step brought about a decrease in levels of anti-nutritional factors analyzed. Oxalates, tannins and phytic acid were reduced from 2.79mg/g, 0.38g/100g and 2.11g/100g in the raw seeds to 0.81mg/g, 0.22g/100g and 1.16g/100g in the canned product, respectively. Water and oil absorption capacities were not significantly (P>0.05) affected by the processing operations. However, the capacity to gel and foam reduced with successive processing steps. Overall, thermal processing of the African oil bean seeds raised nutrient bioavailability, digestibility and functionality.

PDF Citation Report Citation

RELATED ARTICLES:

•	Effect of Sowing Media on the Germination of Pentaclethra macrophylla Benth Seeds

•	Effect of Processing Techniques on Levels of Minerals and Antinutritional Factors of Canavalia ensiformis

•	The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink

•	The Phytochemical Composition and Some Biochemical Effects of Nigerian Tigernut (Cyperus esculentus L.) Tuber

•	Role of Bacteria Isolates in the Spoilage of Fermented African Oil Bean Seed Ugba

How to cite this article:

V.N. Enujiugha and C.T. Akanbi, 2005. Compositional Changes in African Oil Bean (Pentaclethra macrophylla Benth) Seeds During Thermal Processing. Pakistan Journal of Nutrition, 4: 27-31.

DOI: 10.3923/pjn.2005.27.31

URL: https://scialert.net/abstract/?doi=pjn.2005.27.31

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		Academic Journals Database
		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		EMBASE
		Genamics
		MIAR

Science Alert