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.
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