Biochemical and Nutritional Parameters from Flour of Ackee Blighia sapida (Sapindaceae) Seeds

Aguemon, Titiana Mahugnon and Digbeu, Yolande Dogoré and Mankambou, Jacques Gnanwa and Dué, Edmond Ahipo and Kouamé, Lucien Patrice (2018) Biochemical and Nutritional Parameters from Flour of Ackee Blighia sapida (Sapindaceae) Seeds. Asian Food Science Journal, 2 (2). pp. 1-9. ISSN 25817752

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Abstract

The limited information on the biochemical and nutritional benefits of edible ackee (Blighia sapida) seeds makes it underutilized in West Africa. This study was to investigate the nutrient content and antinutritional factors using standard analytical methods. The results revealed that ackee (B. sapida) seeds contain some percentage flavonoid (0.134.± 0.08 g/100 g), carotenoid (0.005 ± 0.01 g/100 g), polyphenol (0.851 ± 0.40 g/100 g), total sugar (67.98 ± 0.27 g/100 g), reducing sugar (86.93 ± 0.73 g/100 g), vitamin C (0.019 ± 0.49 g/100 g), moisture contents (6.22 ± 0.04 g/100 g), crude fibre (13.84 ± 0.08 g/100 g), ash (2.68 ± 0.09 g/100 g), crude protein (7.83 ± 0.04 g/100 g) and carbohydrate (75.77 ± 0.08 g/100 g). The antinutritional composition which include alkaloids, oxalate, phytate and tannin were 0.23 ± 0.02, 391.87 ± 0.07, 415.09 ± 0.70 and 795.00 ± 0.37 mg/100 g respectively. These results indicated that ackee seeds are good source of nutritional compounds. However, they had considerable antinutritional factors. Thus, it would be better to treat them by thermal processing methods before using them for application in food systems to maintain food quality.

Item Type: Article
Subjects: West Bengal Archive > Agricultural and Food Science
Depositing User: Unnamed user with email support@westbengalarchive.com
Date Deposited: 16 May 2023 06:58
Last Modified: 28 Aug 2024 13:44
URI: http://article.stmacademicwriting.com/id/eprint/639

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