Effects of some processing techniques on the antinutrient contents of baobab seeds ( Adansonia digitata)

• Published in: Bioresource technology Vol. 59; no. 1; pp. 29 - 31
• Main Authors: Igboeli, L.C., Addy, E.O.H., Salami, L.I.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1997; Elsevier Science
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; antinutrients; Baobab seeds; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; processing; antinutrients; processing; Baobab seeds; Thermochemical treatment; Seeds; Amylase; Physical dressing; Enzyme; Enzyme inhibitor; Protein product; Multipurpose tree; Bombacaceae; Dicotyledones; Antinutrient factor; Angiospermae; Plant protein; High protein crop; Spermatophyta; Processed food; Vegetal tannin
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/S0960-8524(96)00132-0

The effect of different processing techniques on the antinutritional factors inherent in the seeds of baobab (
Adansonia digitata) was investigated. The processing methods, which included dehulling, cold-water, hot-water, hot-alkali and acid treatments, revealed that the concentration of tannic acid was reduced significantly by all the processing techniques except for dehulling. The activity of the amylase inhibitors in the seeds was also reduced significantly by dehulling, cold-water and hot-alkali treatments while the hot-water and hot-acid treatments increased the activity of the amylase inhibitors.