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Research Articles

Effect of Thermal Processing on the In Vitro Bioavailability of Minerals and Anti-Nutritional Factors in Indian Almond (Terminalia catappa) Nut

Authors:

G. M. Saibu ,

Lagos State University, Lagos, NG
About G. M.
Department of Biochemistry, Faculty of Science
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O. B. Adu,

Lagos State University, Lagos, NG
About O. B.
Department of Biochemistry, Faculty of Science
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O. O. Ogunrinola,

Lagos State University, Lagos, NG
About O. O.
Department of Biochemistry, Faculty of Science
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S. O. Ogun,

Lagos State University, Lagos, NG
About S. O.
Department of Biochemistry, Faculty of Science
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G. A. Adeyemo,

Lagos State University, Lagos, NG
About G. A.
Department of Biochemistry, Faculty of Science
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O. O. Oguntibeju

Cape Peninsula University of Technology, Bellville Campus, ZA
About O. O.
Oxidative Stress Research Centre, Department of Biomedical Sciences, Faculty of Health & Wellness Sciences
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Abstract

ABSTRACT Terminalia catappa L. (Indian almond) is an underutilized crop rich in minerals but investigation and information on the bioavailability of minerals and the presence of anti-nutritional factors in the nut is lacking. Several traditional food-processing methods are used domestically to enhance the bioavailability of micronutrients and decrease the effects of anti-nutrients in plant-based diets. This study was therefore intended to determine the effect of thermal processing on anti-nutritional factors and in vitro digestibility of minerals of Terminalia catappa nuts. The mineral concentration (Na, Ca, P, Mg, Cu, Fe and Zn) of raw and processed T. catappa seed were determined. The mineral concentration of the raw T. catappa nut was significantly higher (p<0.05) than those of processed nuts. The pressure cooking led to the greatest loss in mineral content, followed by boiling, drying and roasting in descending order. A similar pattern was observed in the digested sample with the exception of Ca and P which occurred the least in boiled nuts. Mineral digestibility was generally low in the raw T. catappa nut. The various processing methods employed had different effects on the digestibility of the different minerals. There was a reduction in the concentration of the anti-nutrients in the processed samples. The greatest reduction in tannin and phytic acid occurred in boiled samples; followed by pressure cooked and roasted samples. The thermal processing methods which enhanced the digestibility of minerals of T. catappa nut were those that showed the greatest significant reduction of the anti-nutrients in the nuts of Terminalia catappa.
How to Cite: Saibu, G.M., Adu, O.B., Ogunrinola, O.O., Ogun, S.O., Adeyemo, G.A. and Oguntibeju, O.O., 2022. Effect of Thermal Processing on the In Vitro Bioavailability of Minerals and Anti-Nutritional Factors in Indian Almond (Terminalia catappa) Nut. Tropical Agricultural Research, 33(4), pp.330–338. DOI: http://doi.org/10.4038/tar.v33i4.8483
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Published on 01 Oct 2022.
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