%0 Journal Article
%T Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut)
%A S. Olanrewaju Arinola
%A Kunle Adesina
%J Journal of Food Processing
%D 2014
%R 10.1155/2014/418380
%X The effect of thermal processing (roasting and boiling) on the nutritional, antinutritional, and antioxidant properties of African walnut was studied. Tetracarpidium conophorum (African walnut) was subjected to thermal treatment of roasting (RWIS), boiling with shell (BWIS), and boiling without shell (BWOS). The resulting samples with raw nut (RAAW) which served as control were analysed for proximate composition, antinutritional components, and antioxidant activity. The protein, fat, and ash contents of the samples on dry basis were 29.14%, 54.14%, and 3.32% (RAAW); 24.13%, 61.75%, and 2.77% (BWIS); 22.47%, 62.65%, and 2.16% (BWOS); and 24.25%, 60.52%, and 2.48% (RWIS), respectively. Thermal processing had significant effect on all the proximate principles; boiling and roasting generally reduced the protein and ash contents of the nut. Boiling with or without shell reduced the phytate and tannin contents of the nut while roasting increased the level of these two antinutritional components; walnut boiled without shell however, had the lowest phytate and tannin contents of 0.815£¿mg/100£¿g and 0.239£¿mg/100£¿g, respectively. The antioxidant activities of the samples were 8.47% (RAAW), 13.82% (BWIS), 14.96% (BWOS), and 7.29% (RWIS). This study reveals that thermal processing has a significant effect on the proximate principles, bioavailability, and antioxidant activity of African walnut. 1. Introduction Tetracarpidium conophorum is a woody perennial climbing plant which is commonly cultivated for the production of nuts (African walnut); it is usually found in some states of south-west and south-south geopolitical regions of Nigeria. African nut which is usually cooked and consumed as snacks has been identified to possess both nutritional and medicinal values. Enujiugba [1] and Ogunsua and Adebona [2] have reported on the high nutritional potential of the nut. African walnut has been known to possess antioxidant property [3] which is as a result of its constituent bioactive polyphenols. There is evidence that phenolic substances act as antioxidant by preventing the oxidation of LDL-lipoprotein, platelet aggregation, and damage of red blood cells [4]; this explains the reason that made the nut to be listed among the plant foods that are of great health benefit to human body. The nut has also been used as a male fertility agent in the southern part of Nigeria. African walnut is also known to contain some antinutritional chemical components such as phytate and tannin which have been reported to be responsible for the bitter taste usually observed upon drinking of
%U http://www.hindawi.com/journals/jfp/2014/418380/