Effect of Processing Methods on the Nutrient and Phytochemical Properties of African Oil-Bean Seeds(Pentaclethra macrophylla),“Ugba”
作者机构：Department of Nutrition and DieteticsCollege of Health SciencesImo State UniversityOwerri23483Nigeria
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2018年第8卷第5期
页 面：191-197页
学科分类：08[工学] 0822[工学-轻工技术与工程]
主 题：Oil-bean seed processing methods phytochemicals nutrients
摘 要：The study assessed the effect of different processing methods on the phyto-chemical and nutrient properties of Africa oil-bean seeds Pentaclethra macrophylla,commonly known as *** is a traditional food,consumed by over 20 million people in *** is a rich and available source of protein for people,whose staple foods are deficient in *** ugba seeds were subjected to different processing methods,which included:boiling,soaking,drying,and fermentation at different degrees,of 24 h,48 h and 72 *** samples were dried and examined on their nutrient,anti-nutrient and phyto-chemical *** sensory properties of the samples were *** result showed significant difference(p0.05)in the nutrients,ant-nutrient and organoleptic properties of ugba *** protein value of ugba samples,fermented for 72 h was highest(36.13%),in relation to the raw samples(29.49%).According to Ref.[1],fermentation may significantly improve the nutritive value of foods by:increasing the digestibility of protein through hydrolysis of proteins and amino *** samples that were boiled,had the highest(32.09%)fat content while the 24 h fermented samples had the least value(30.09%).The crude fiber and carbohydrate values of the raw ugba samples was highest(4.11%and 22.21%respectively).The ugba sample fermented for 72 h,recorded highest for calcium(34.13 mg/100 g),potassium(258.04 mg/100 g)and phosphorous(231.91 mg/100 g)in relation to other *** result supports the claim by Ref.[2]that fermentation is associated with microbial activities which stimulate better nutrient availability(particularly protein)and *** anti-nutrient composition of the samples *** 72 h fermented ugba had the least values for tannin(0.01 mg/100 g),phytate(0.01 mg/100 g)and oxalate(0.02 mg/100 g).Furthermore,the low level of phytate observed in this study is desirable because increased phytate level in the body,affects the availability of minerals,solubility fu
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