Effects of food processing techniques on the nutrient and anti-nutrient composition of Afzelia africana (akparata)

Abstract

The thrust of this work was to determine the effects of roasting, boiling, combination of roasting and boiling and soaking on the nutrient and anti-nutrient composition of Afzelia Africana. Two kilograms of Afzelia Africana seeds were purchased from the local market, cleaned and divided into four equal portions for the four treatments. At the end of the treatments, the seeds were sun dried for 24 hours and hammer-milled into fine flours. The proximate, the individual minerals and anti-nutrients of the flours were determined using standard assay methods.

Boiling alone caused the highest increases in protein, ash, total dietary fiber, insoluble fiber, iron, calcium and phosphorus as against other treatments. Combination of roasting and boiling reduced moisture to 0.45%, iron (9.13mg), copper to traces, potassium (0.16mg), tannins to traces and least viscosity as against other methods.

Soaking decreased protein, moisture, fat, total dietary and soluble fiber, calcium, phosphorus, copper, tannins and viscosity. Roasting alone had advantages over other food processing techniques in food energy, soluble dietary fiber, potassium, viscosity and reduced anti-nutrients.

Key Words: Afzelia Africana, food processing, nutrient potentials, soluble dietary fiber

Journal of Biomedical Investigation Vol.2(2) 2004: 86-91