Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group w...

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Bibliographic Details
Published in:Food science & nutrition Vol. 7; no. 11; pp. 3425 - 3434
Main Authors: Kinge, Emmanuel Edie, Tonfack Djikeng, Fabrice, Karuna, Mallampalli Sri Lakshmi, Zambou Ngoufack, François, Womeni, Hilaire Macaire
Format: Journal Article
Language:English
Published: Malden, Massachusetts John Wiley & Sons, Inc 01-11-2019
John Wiley and Sons Inc
Subjects:
Amino acids
antioxidant activity
Antioxidants
Biochemistry
Boiling
Carbohydrates
Composition
Cooking
Dietary minerals
Djansang
Edible oils
Fatty acids
Food
Food processing
Heat
Iodine
lipid quality
Lipids
Maceration
Mineral composition
nutritional composition
Oils & fats
Original Research
Peroxide
Phosphorus
Physicochemical properties
Polyphenols
Potassium
Production methods
Quality
Roasting
Sauces
Seeds
Sodium
Thiobarbituric acid
Cameroon
Africa
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Summary:This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group was left unprocessed and served as the control. Polyphenols were extracted from the processed seeds using the maceration method, and their content and antioxidant activity were evaluated. Oils were extracted from the dried seeds by Maceration method, and the quality was analyzed by determining their peroxide value (PV), thiobarbituric acid value (TBA), iodine value (IV), and acid value (AV). The changes in proximate composition and mineral content of the processed samples were also evaluated using standard methods. Results showed that traditional roasting significantly decreases (p < .05) the polyphenol content and antioxidant activity of Djansang seeds as compared to boiling. The analysis of oil showed that traditional roasting and boiling significantly reduce the quality of Djansang seed oil (PV: 10.85–38.49 meq O2/kg; TBA: 1.80–3.20 ppm; AV: 0.28%–0.82%; and IV: 104.27–98.11 g I2/g for roasted samples, and PV: 10.85–27.52meq O2/kg; TBA: 1.45–2.28 ppm; AV: 0.56%–0.96%; and IV: 105.87–102.96 g I2/g for boiled samples) compared to the control (PV: 9.96 meq O2/kg; TBA: 1.01 ppm; AV: 0.11%; and IV: 104.83 g I2/g) and that traditionally roasted samples were the most affected. The proximate and mineral composition of Djansang was also affected during processing. Boiling for 5 and 10 min (BNS 5 min and 10 min) and traditional roasting for 5 min (TRNS 5 min) appear to be the best processing methods of Djansang for production of Djansang‐based foods like Djansang sauce. Traditional roasting significantly reduces the polyphenol content, antioxidant activity, and lipid quality of Djansang seeds compared to boiling. Boiling for 5 and 10 min and traditional roasting for 5 min are the best processing methods of Djansang for production of Djansang‐based foods.
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ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1163