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Effect Of Heat Processing On The Proximate Composition And Energy Values Of African Walnut Plukenetiaconophora And African Elemi Canariumschweinfurthii Consumed As Masticatories In Nigeria

Journal: International Journal of Scientific & Technology Research (Vol.4, No. 8)

Publication Date:

Authors : ; ; ;

Page : 295-301

Keywords : Keywords masticatories; heat processing; proximate composition; energy values.;

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Abstract

ABSTRACT The effects of heat processing on the proximate composition and energy values of the seed kernel flours of African walnut AWand 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 6.051.71 in AWraw to 5.450.86 in AW135. Crude fat was highest in AW45 52.82.70 followed by AW90 51.71.61 and was lowest in AWraw 49.81.08 while calorific value was highest in AW45 612.211.7 followed by AW90 609.36.23 and lowest in AWraw 593.46.75. 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 P267070.05. 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.

Last modified: 2015-11-13 18:32:12