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

Journal: International Journal of Scientific & Technology Research (Vol.6, No. 7)

Publication Date:

Authors : ; ;

Page : 383-391

Keywords : heat processing; maceration; masticatories; plant foods.;

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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 1.000.19 and flavonoids 14.982.91 in raw AE and saponins 1.050.13 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 p0.05 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.

Last modified: 2017-10-22 19:56:12