Effects of Processing Variables on Chemical Compositions of African Oak (Afzelia africana) seed.

Abstract

This research work covers the effect of heat treatment variables on some chemical properties of Afzelia africana seed. The objective of this study was to evaluate the effect of boiling time and toasting on the proximate, ant – nutrient and mineral compositions of Afzelia africana seed. After the seeds were respectively boiled for one, two and three hours, another portion toasted and the control received no treatment, proximate, anti – nutrient and mineral constituents of the seed were determined according to standard methods of analysis. Data generated were subjected to statistical analysis. This study was necessary as it shall unveil the effect of heat treatments on nutrient and anti – nutrient composition of the seed. There was a general reduction in the chemical compositions evaluated. Boiling showed higher loss of nutrients than toasting, for instance, one, two and three hours boiling of the seed reduced its protein contents by 25.21%, 49.47% and 54.84% respectively while toasting reduced it by 7.02%. Anti – nutrients decreased significantly with boiling time. Toasting had mild impact on protease inhibitor. Loss of minerals during boiling followed same trend as anti – nutrients, the reduction which could be due to leaching into the boiling water. Toasting had higher retention of minerals which could be due to concentration resulting from evaporation of moisture and reduction in proteins. Boiling for 3 hours and toasting were better for de-hulling and detoxifying the seed, however the longer the boiling, the more the loss in nutrients.