Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds

Abstract

The effect of boiling as a processing method on some of the nutrient compositions of raw and processed Nymphaea lotus seeds was assessed, the proximate analysis shows that raw and processed N. lotus contain 16.3 and 15.8% crude protein, 3.70 and 3.45% crude lipid, 1.87 and 0.70% ash content,. The protein of both samples contains all the essential amino acids, and satisfies the score recommended by FAO/WHO/UNU (2007). The in vitro assay for protein digestibility was found to be 76.9% and 69.6% for raw and processed N. lotus seeds, respectively. Mineral contents of N. lotus seeds were higher than those of conventional foods such as sorghum grain and millet. Thus, processed N. lotus seeds of average weight of 30 g can meet the recommended dietary allowance (RDA) of iron for children of 1–3 years, 9–13 years, and adults of 51–70 years; and that of raw can provide 85% of the RDA for these age groups. The processing significantly reduces the level of heat labile antinutrients (Oxalate, Trypsin and Chymotrypsin). In conclusion, this nutrient dense seeds can be recommended as a complement for foods of plant origin.