Roasted Samples Research Articles

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted.The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×106/g dry matter) compared to raw steaks (216.4AU×106/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×106/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×106/g dry matter.

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h—60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.

Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma cacao) Beans

Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4 × 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P < 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P < 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 °C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.

Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes.

The purpose of this study was to explore the influences of roasting process on the nutritional composition and nutritive value, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds. Roasting process caused significant (P ≤ 0.05) decreases in moisture content, crude protein, crude fiber, ash and mineral contents, isoleucine, arginine, glutamic and total aromatic and sulfur amino acids, antinutritional factors (tannins and phytic acid) and flavonoids, while oil content increased. Subjecting guava seeds to 150°C for 10, 15 and 20min increased the total essential amino acids from 35.19g/100g protein in the raw sample to 36.96, 37.30 and 37.47g/100g protein in roasted samples, respectively. Protein efficiency ratio (PER) of guava seeds roasted at 150°C for 10, 15 and 20min were about 1.08, 1.14 and 1.18 times as high as that in unroasted seeds. Lysine was the first limiting amino acid, while leucine was the second limiting amino acid in raw and roasted guava seeds. Total phenolic contents was significantly (P ≤ 0.05) increased by roasting at 150°C for 10min. However, roasting at 150°C for 15 and 20min caused significant decrease in the phenolic content of guava seeds. Guava seeds subjected to roasting process showed higher DPPH radical scavenging and reducing power activities.

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p<0.05). Benzaldehyde decreased from 2934.6±272.5ng/g (raw almonds) to 315.8±70.0ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38min at 138°C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively.

Effect of heat processing on selected grain amaranth physicochemical properties.

Grain amaranth is a pseudocereal with unique agricultural, nutritional, and functional properties. This study was undertaken to determine the effect of different heat-processing methods on physicochemical and nutraceutical properties in two main grain amaranth species, of Amaranthus hypochondriacus L. and Amaranthus cruentus L. Grains were prepared by roasting and popping, milled and analyzed for changes in in vitro protein digestibility, gruel viscosity, pasting characteristics, antioxidant activity, flavonoids, and total phenolics. In vitro protein digestibility was determined using the pepsin-pancreatin enzyme system. Viscosity and pasting characteristics of samples were determined using a Brookfield Viscometer and a Rapid Visco Analyzer, respectively. The grain methanol extracts were analysed for phenolics using spectrophotometry while antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Heat treatment led to a reduction in protein digestibility, the effect being higher in popped than in roasted samples. Viscosities for roasted grain amaranth gruels were significantly higher than those obtained from raw and popped grain amaranth gruels. The results for pasting properties were consistent with the results for viscosity. In both A. hypochondriacus L. and A. cruentus L., the order of the viscosity values was roasted>raw>popped. The viscosities were also generally lower for A. cruentus L. compared to A. hypochondriacus L. Raw samples for both A. hypochondriacus L. and A. cruentus L. did not significantly differ in total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity values. Thermal processing led to an increase in TFC and antioxidant activity. However, TPC of heat-processed samples remained unchanged. From the results, it can be concluded that heat treatment enhances antioxidant activity of grain amaranth and causes rheological changes dependent on the nature of heat treatment.

Effect of roasting on rheological and functional properties of sorghum flour

In this study, the effect of grain moisture content (12-20%), temperature (140-180 ℃), and time (5-15 min) of roasting on the quality attributes of sorghum grain was studied. The response functions were rheological attributes of powder flowability, color, water absorption capacity, and sensory acceptability. These response functions could be correlated (r ≥ 0.91, p ≤ 0.01) with the independent variables by second order polynomials. Higher temperature and longer roasting time had a detrimental effect on color and sensory acceptability of product. An increase in moisture content of grain induced lower cohesion characteristics in the flour as evidenced by less energy for compression. Raw sorghum flour exhibited highest peak viscosity of 297 BU compared to only 32-71 BU for roasted samples. Roasted sorghum flour exhibited less shear-thinning phenomenon compared to raw sample, and was more stable towards retrogradation. Optimum condition for maximum sensory acceptability was achieved with a grain moisture content of 16-20% and temperature 161-179 ℃ for 12 min of roasting.

Intensification of pistachio by deep frying

Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted samples. The breaking force of pistachio kernels was found to decrease from 2,008 N for raw pistachio to 780, 860, 975 and 1,030 N and then increased from there to 930, 1,460, 1,930 and 2,130 N at 140, 160, 170 and 180 °C, respectively, during frying. The results are similar for roasting. Oil content values ranged between 47 and 48% for the raw pistachio kernels and 53, 54, 55 and 56% after 5 min of frying at 140, 160, 170 and 180 °C, respectively. The results suggest that frying is an efficient intensive and innovative processing technique.

Comparing effect of Egyptian, Saudi Arabian coffee cup preparations on Ochratoxin A and Acrylamide content

Coffee is one of the most frequently consumed beverages in Arabic area. It is can be contaminated by Ochratoxin A (OTA)besides presence carcinogenic Millard products as Acrylamide during roasting process . Therefore, the present work carried out to trace the potentiality of presence of OTA and Acrylamide in coffee cup after using different methods of Arabic area methods in Egypt and Saudi Arabi. Forty-two samples of Arabica green coffee(Coffee ArabicaLinn., Rubiaceae), were collected randomly from Saudi Arabia besides same number from Egyptian markets, involved green beans, light and dark roasted beans. All samples were tested for identification of natural contaminated fungal species besides OTA and Acrylamide content before and after coffee cup preparations . The results proved that Egyptian samples were more contaminated than Saudi Arabian samples.Four genes of fungi are present as Fusarium spp,Cladosporum spp, Peniciliium spp,Aspergillus spp. The dominated one was Aspergilus spp which has three varities as A.niger, A. flavus and A. Ochraceus. Also, two toxigenic molds, belonged to two species as Penicillium sp. and Aspergillus sp. which occupied high counts from all tested samples, respectively. OTA-HPLC analysis of coffee beans proved high levels ,especially in dried samples which were naturally contaminated with OTA . The highest levels were present in Egyptian samples as 12.4 ppb(light roasting), 11.9 ppb (dark roasting), then Saudi Arabia which contained 10.2,9.2,8.5 ppb for green, light and dark roasting respectively. OTA doses were present than the recommended dose ( 5.0 ppb). Turkish method (Egyptian method) , decreased OTA from 12.4 ppb (dried) to 9.1ppb(for light roasting ) while the dark roasted coffee were less (8.6ppb).Same trend was clear for Saudi Arabia samples which recorded 8.1,7.1 and 6.5 ppb for coffee cup by the Saudi Arabian methods using natural spices as cardamom ,saffron and ginger. Gulf method was the best method for reducing OTA content to 6.4,4.8 and 3.4 ppb after process to less safe recommended dose. That is due to high level of antioxidants from spices which boiled for short time not long time as Saudi Arabia methods. GC-MS analysis of Acrylamide proved natural presence in roasted coffee beans in dry samples due to high temperature during roasting. Its content raised than recommended safety levels (0.5-0.8 ppm/weight/daily ).Its were observed in dark roasted tested samples ,whereas in light roasted was less values. OTA concentrations were in Egyptian light roasted samples were contained 49.9 ppm, and dark roasted 53.4ppm respectively..Same results were obtained with Sadui Arabian dark roasted after preparing coffee cup with both of two methods a observed in dry samples (94.6ppm) but decreased little bitte to 70 ppm (Sadui methods ) and 58.6 ppm (Gulf Area methods).But ,the best results were obtained with coffee green beans and light roasted. Whereas ,the lowest and healthy coffee cup resulted from light or green beans with Gulf Arabian methods which contained the lowest acrylamide content less than 50 ppm. Besides the Turkish or Saudi Arabian methods with same light roasted samples. Finally, it could be recommended that using source of antioxidant source in preparation coffee cup decreased the natural toxicity roles as OTA and Acrylamide content.

Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee

A headspace solid-phase microextraction gas chromatography (GC)-mass spectrometry (MS) method previously optimized for analyses of volatiles in coffee was used for simultaneous quantification of major furanic compounds (2-furfural, furfuryl alcohol, 5-methylfurfural and furfuryl acetate) and furan, in espresso coffee prepared from hermetically closed capsules. High sensitivity was achieved with low limits of detection and limits of quantification. Good linearity was observed with correlation coefficients higher than 0.999. Recovery percentages were 102 % for furan, 99.7 % for 2-furfural, 98.0 % for furfuryl alcohol, 99.8 % for 5-methylfurfural and 99.9 % for furfuryl acetate. The method was applied to the analyses of espresso coffee from hermetically closed capsules. A total of 69 volatiles for Blend Roast and Blend Dark Roast samples, 64 volatiles for Arabica Dark Roast samples, 91 volatiles for Arabica Light Roast samples, 96 volatiles for Caramel coffee, 90 volatiles for Vanilla coffee and 92 volatiles for Almond coffee. In general, furanic compounds were the major chemical family, ketones, aldehydes, acids, pyrazines, pyrroles, alcohols, pyridines, aromatic compounds, hydrocarbons, and ethers were also detected. Total content of these furanic compounds varied from 105 to 199 μg ml−1. The optimized method proved to be a reliable methodology for quantification of major furanic compounds and furan present in different types of espresso coffee. Although relative percentage of peak area is a good method for discriminate volatiles in different coffee brews with closer composition, the quantification of furanic compounds is more accurate for understand the real intake amount.

Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

Kolo and tihni are roasted barley grain products commonly consumed and increasingly marketed in Ethiopia; however, very limited research has been done on their processing and nutritional value. This study describes the impact of kolo and tihni processing on different food quality parameters of eight barley varieties. Roasting was done at 140°C for tihni and kolo with different roasting times; results for roasted samples were compared with those for nonroasted samples. Significant differences were observed in total starch, β-glucans, kernel hardness, and thousand kernel weight among the nonroasted samples but generally not after roasting, except in the case of β-glucans for tihni processed samples. Damaged starch, water absorption capacity (WAC), water solubility index (WSI), and starch pasting properties were significantly different among the nonroasted and roasted samples. Roasting increased average damaged starch from the nonroasted mean of 3.0% to the roasted (tihni and kolo) mean of 12.4%. Average WAC...

Manganese extraction by sulfur-based reduction roasting–acid leaching from low-grade manganese oxide ores

In recent years, the comprehensive utilization of low-grade manganese oxide ores has received much attention due to the shortage of high-grade manganese ore resources. In this study, low-grade manganese oxide ores were treated by reduction roasting using chemically pure sulfur as a reductant. Then, the roasted samples were subjected to sulfuric acid leaching to extract manganese (Mn). The effects of roasting temperature, roasting time, S/Mn mole ratio, sulfuric acid concentration, leaching temperature, stirring rate, leaching time and liquid-to-solid ratio on the Mn and Fe leaching were discussed. The leaching efficiencies of 95.6% for Mn and 14.5% for Fe were obtained under the following optimized conditions: 550°C of roasting temperature, 10min of roasting time, 0.50 of S/Mn, 1.0mol/L of sulfuric acid concentration, 25°C of leaching temperature, 200r/min of stirring rate, 5min of leaching time and 5:1 of liquid-to-solid ratio.

Influence of CaO Source on the Formation Behavior of Calcium Ferrite in Solid State

Calcium hydroxide and Calcium carbonate were used as CaO source to investigate the formation behavior of calcium ferrite in solid state below 1 200°C. The density change of CaO–Fe2O3 samples with temperature were in-situ and off-line determined, with linear shrinkage rate test for mixed powders at a heating rate of 10°C/min and with Archimedes method for the pellets isothermal roasted at various temperatures and time, respectively. Phase composition of roasted samples was determined with X-ray powder diffraction method, and TG-DSC analysis was used to understand the decomposition behavior and formation of calcium ferrites in different heating rates. As a result, the formation of Ca2Fe2O5 could occur much earlier when calcium hydroxide was used as raw material; however, the formation rates of CaFe2O4 tend to be faster when calcium carbonate was used when the temperature is higher than 1 100°C. In addition, the formation of Ca2Fe2O5 was supposed to be prior to CaFe2O4 in this study when the temperature is lower than 900°C.

Shelf-life of infrared dry-roasted almonds

Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted with three different approaches, namely infrared (IR), sequential infrared and hot air (SIRHA) and regular hot air (HA). Nine medium roasted almond samples produced by the aforementioned heating methods were processed at three different temperatures (130, 140 and 150°C), packed in paper bags and then stored at 37°C for three, six or eight months. Shelf-life of the roasted almonds was determined by measuring the changes in colour, peroxide value, moisture content, water activity, volatile components and sensory quality. No significant difference was observed in moisture content and water activity among the almond samples processed with different roasting methods and stored under the same conditions. GC/MS analysis showed that aldehydes, alcohols, and pyrazines were the main volatile components of almonds. Aliphatic aldehydes such as hexanal, (E)-2-octenal, and nonanal were produced as off-odours during storage. Although the overall quality of roasted almonds produced with SIRHA and HA heating was similar during the first three months of storage, their peroxide value and concentration of aliphatic aldehydes differed significantly for different roasting methods and increased significantly in all roasted samples during storage. We postulate that hexanal and nonanal might be better indicators of the shelf life of roasted almonds than the current standard, peroxide value.

Experimental and simulative study on phase transformation in Bayer red mud soda-lime roasting system and recovery of Al, Na and Fe

Red mud, or bauxite residue, is the largest environmental concern of alumina refineries, mainly because of the size of this waste stream and its caustic characteristics. This paper reports part of a research effort aimed at developing an economically feasible zero waste process for the treatment of red mud. Soda-lime roasting was carried out on fine red mud, which was separated from raw red mud physically with particle size below 75μm, under reductive atmosphere prior to leaching and magnetic separation. The aim was to recover valuable components such as Al, Na and Fe from the fine red mud. This study found that, the recovery of Al and Na after the water leaching was about 75.7% and 80.7%, respectively. The recovery of iron depended on the type of reduction products. Under the roasting conditions applied in this study, spinel, sodium aluminosilicate, and larnite are dominant mineral phases in the roasted samples, with calcium aluminoferrite, melilite and wustite being minor phases. The effect of Ca content and of reaction atmosphere on the equilibrium phases was studied by experiments and thermodynamic modeling, and the dependence of the recovery of Al and Na on these factors was demonstrated.

O comércio de queijo de coalho na orla de Salvador, Bahia: trabalho infantil e segurança de alimentos

OBJETIVO: Caracterizar o comércio de queijo de coalho na orla marítima de Salvador (BA) na perspectiva do trabalho infantil e da segurança de alimentos. MÉTODOS: Estudo transversal, com entrevista de 40 vendedores, menores de 18 anos, e análise microbiológica de 80 amostras de queijo, 40 cruas e 40 assadas, submetidas aos seguintes procedimentos: contagem de micro-organismos aeróbios mesófilos e anaeróbios facultativos e estafilococos coagulase-positiva, estimativa do número mais provável de coliformes totais e termotolerantes Escherichia coli e pesquisa de Salmonella spp. RESULTADOS: A maioria dos vendedores era do sexo masculino (75%), estudantes (95%), com aproximadamente 14 anos. Como principais motivos para o trabalho estavam a complementação na renda familiar e a ocupação. A atividade ocorria, sobretudo, nos finais de semana, gerando renda entre meio e um salário-mínimo. Em média, a jornada diária era de 7 horas e o tempo na atividade de 21,6 meses. O queijo procedia de fornecedores informais e era mantido à temperatura ambiente, sendo registrados descuidos e noções insuficientes dos vendedores quanto à higiene de alimentos. Amostras cruas apresentaram contaminações expressivas por micro-organismos aeróbios mesófilos, estafilococos coagulase-positiva e por coliformes e termotolerantes, média de 8,14 e 1,95 log UFC/g e 4,3 log NMP/g; amostras assadas, na mesma ordem, registraram: 6,47 e 1,00 log UFC/g e 2,09 log NMP/g. Escherichia coli e Salmonella spp. também foram identificadas: 95% das amostras cruas e 50% das assadas classificaram-se como não conformes. CONCLUSÃO: Confirmam-se o trabalho infantil e a insegurança microbiológica para o queijo de coalho nas praias de Salvador (BA), e sinaliza-se a necessidade de intervenção.

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativaMill.)

Introduction . Chestnut represents one of the most important crops for the Portuguese economy. The most common consumption mode of these fruits is roasted or boiled. In this context, the major aim of our study was to evaluate the amino acid contents and the mineral composition of raw and cooked chestnuts. Materials and methods . Amino acids were determined by HPLC and minerals were determined by molecular absorption spectrophotometry, by atomic absorption spectrophotometry or by flame emission photometry. The most important Portuguese cultivars were evaluated: Aveleira, Boaventura, Cota, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martainha. Results and discussion . The cooking method significantly affected the total amino acid composition with contents in roasted samples 13% and 12 % higher than in boiled and raw chestnuts, respectively. Roasted chestnuts presented higher alanine, arginine, isoleucine, leucine, phenylalanine, threonine, tyrosine and valine contents than either raw or boiled chestnuts. Moreover, serine presented the highest content in raw or roasted chestnut kernels. Regarding the mineral composition, potassium (K) was the predominant macronutrient in the chestnuts, whereas phosphorus (P), calcium (Ca) and magnesium (Mg) were found in low contents. Cooking significantly affected the mineral composition, except for iron (Fe), copper (Cu), and manganese (Mn) contents. In general, calcium decreased upon cooking. K, Ca, Mg and B decreased with boiling. The present data confirm that cooked chestnuts are a good source of amino acids and minerals, both affected by boiling and roasting, which have been associated with positive health benefits.

Radiation-induced thermoluminescence characteristics of feldspar upon different heat and microwave treatments

Feldspar minerals are well-known markers for thermoluminescence (TL)-based identification of irradiated foodstuff because of their high TL sensitivity and characteristic TL glow curves. Post-irradiation processing, particularly heating, may affect luminescence properties. In the present study, the effect of boiling, roasting, and microwave treatments on TL properties of irradiated (0, 5, and 10kGy) feldspar was investigated. The TL glow peak faded (TL peak maxima shift towards higher temperature) upon boiling or roasting, which was mainly dependent upon treatment temperature and time. This effect was most apparent in the roasted samples. Liquid samples showed more changes in TL characteristics than solid samples upon microwave treatment; however, the effect was less prominent compared to those of roasting and boiling. TL ratios could not confirm the TL results when boiled and roasted samples were treated at ≥100°C, whereas the microwave treatment showed a negligible effect on the TL ratio.

Changes in some Physicochemical Properties of Cassia sieberiana Seeds During Roasting

One of the uses of Cassia sieberiana seeds is roasting for beverage. Therefore, the thrust of this work was to study changes in some physicochemical properties of Cassia sieberiana seeds during roasting. A 3 × 3 factorial experimental design was employed. Roasting temperatures were 190, 210 and 230°C while roasting times were 10, 20 and 30 min respectively. Nine experimental combinations were produced. Proximate composition of unroasted sample, pH, total soluble solid, total titratable acidity, acetic acid, weight loss, caffeine content, swelling and colour of both unroasted and roasted samples were determined using standard methods. Proximate composition of unroasted Cassia sieberiana in percentage as determined were moisture content (9.04 ± 0.04), ash (9.3 ± 0.03), crude fibre (16.21 ± 0.09), crude protein (19.88 ± 0.03), fat (5.31 ± 0.05) and carbohydrate (40.26 ± 0.33). The pH, total soluble solid, total titratable acidity, acetic acid, caffeine content and colour of unroasted Cassia sieberiana seed were 6.25 ± 0.7, 3.0 ± 0.13 ( o O), 0.57 ± 0.06 (mg/g), 0.12 ± 0.00 (%), 11.6 ± 1.05 (%) and 0.43 abs respectively. Effect of roasting was significant (p < 0.05) on moisture content, weight loss, caffeine content, swelling and colour, while a non-significant (p > 0.05) effect was recorded on pH, total soluble solid, total titratable acidity and acetic acid.

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits

Free and total (after basic hydrolysis) polyphenols in nine types of raw and roasted nuts and two types of peanut butter (54 commercial samples) were analyzed after methanol extraction by a single step Folin-Ciocalteu reagent using catechin as standard. Walnuts had the highest free and total polyphenols in both the combined raw and roasted samples. Total polyphenols in the nuts were significantly higher than free polyphenols. Roasting had little effect on either free or total polyphenols in nuts. Raw and roasted walnuts had the highest total polyphenols. The efficacy of raw and roasted nut antioxidants was assessed by measuring the ability of the free polyphenol nut extracts to inhibit the oxidation of lower density lipoproteins (LDL + VLDL). A nut polyphenol, catechin, was measured after binding of three nut extracts to lower density lipoproteins. Walnut polyphenols had the best efficacy among the nuts and also the highest lipoprotein-bound antioxidant activity. Based on USDA availability data, the per capita total polyphenols was 162 mg from nuts per day in 2008. This corresponds to 19% of the total polyphenols from fruits and vegetables, nuts, grains, oils and spices in the US diet. Nuts provided 158 mg of polyphenols per day to the European Union diet. Nuts are high in polyphenol antioxidants which by binding to lipoproteins would inhibit oxidative processes that lead to atherosclerosis in vivo. In human supplementation studies nuts have been shown to improve the lipid profile, increase endothelial function and reduce inflammation, all without causing weight gain. These qualities make nuts a nutritious healthy snack and food additive.