Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Abstract

Highly underutilized Pachira glabra Pasq. seeds were germinated or roasted, followed by defatting using n-hexane, for enhanced value addition. The resulting flours were analyzed for their physicochemical and functional properties, while the oil was analyzed for its fatty acid profile. The germinated seeds had higher crude protein and crude fiber contents compared with the raw seed. Roasting was able to reduce the phytate and oxalate content by up to 45 and 18%, respectively. Germination significantly increased the functional properties of defatted flour. Roasting enhanced the chemical properties of the extracted oil. The profiling showed oleic and linoleic acids as the predominant unsaturated fatty acids with health benefits. The preprocessing techniques used in this study revealed an increase in nutritional qualities and decrease in antinutrient properties of the flour, as well as better fatty acid profile. The flour and oil from the seeds may find use in the food industry.