Abstract
The optimal roasting conditions (temperature and time) of Terminalia catappa (TC) almonds allowing to preserve the nutritional quality of their almonds and oils were investigated. The almonds roasted at different temperature (80-120 °C) for various time (30-60 min) using response surface methodology and oils extracted were analyzed. Effect of temperature and time on antinutritional factors and the nutritional quality of almonds and oils was evaluated then the optimum roasting conditions was determined. Results showed that oxalates, tannins and phytates contents of roasted almonds were significantly (P<0.05) influenced by the temperature and time. Roasting had a significant effect on oxidative stability and some quality index of oils. The optimal roasting conditions for reduction of antinutritional factors in almonds were 89.91 °C and 60 min with 70.37% as desirability. However, the results indicate that TC almond could be used in several areas of the food industries.
Highlights
Nuts have been appreciated in human diets since antiquity because of their nutritional potentials (Krishnaveni, 2014)
In spite of its nutritional potential, many studies have revealed the presence of secondary metabolites (Phytates, oxalates, tannins, saponins, flavonoids, Trypsin and phenolic compounds) in the fruit pulp as well as in the almond of T. catappa (Jonathan, 2015; Akpakpan & Akpabio, 2012)
The contour plots for the moisture content, protein and lipids of roasted T. catappa almond were generated from the regression equations obtained (Figure 1)
Summary
Nuts have been appreciated in human diets since antiquity because of their nutritional potentials (Krishnaveni, 2014). They are potentially nutritious, most of them are not industrialized for the lack of information (Adesioye, 1991). In spite of its nutritional potential, many studies have revealed the presence of secondary metabolites (Phytates, oxalates, tannins, saponins, flavonoids, Trypsin and phenolic compounds) in the fruit pulp as well as in the almond of T. catappa (Jonathan, 2015; Akpakpan & Akpabio, 2012). Values found for various secondary metabolites in almond varied from an author to another as it can be seen when comparing value reported for oxalates, phytates and tannins (Aduwamaib, 2006). Monthan (2015) reported a level of 2,110 mg/100g, 64,9 mg GAE/g and 2,3
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