Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 m...

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Published in:Food science & nutrition Vol. 6; no. 2; pp. 417 - 423
Main Authors: Tonfack Djikeng, Fabrice, Selle, Edem, Morfor, Azia Theresia, Tiencheu, Bernard, Hako Touko, Blaise Arnaud, Teboukeu Boungo, Gires, Ndomou Houketchang, Serges, Karuna, Mallampalli Sri Lakshmi, Linder, Michel, Ngoufack, François Zambou, Womeni, Hilaire Macaire
Format: Journal Article
Language:English
Published: United States John Wiley & Sons, Inc 01-03-2018
John Wiley and Sons Inc
Subjects:
African walnut
Boiling
Commercialization
Composition
Cooking
Lipids
Nutrients
oil quality
Original Research
proximate composition
Roasting
Seeds
Walnuts
African walnut
proximate composition
boiling
roasting
oil quality
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Summary:The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected (p < .05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60 min (Dried and traditionally roasted walnuts 60 min), DORWN 60 min (Dried and oven roasted walnuts 60 min), and TRFWN 30 min (traditionally roasted fresh nuts 30 min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients. Effect of thermal processing on the nutritional quality of walnut seeds. Effect of different cooking methods on the quality of African Walnut.
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ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.570