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Food Science and Technology International
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Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed

C.A. Ezeokonkwo

Department of Biochemistry, University of Nigeria, Nsukka Campus, Nigeria, yfli{at}situ.edu.cn

The effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seed were determined. There were no significant differences in crude protein, fat, ash, and carbohydrate content of the seeds with respect to processing. Boiling increased significantly (P < 0.05) the crude fibre, however roasting reduced it. Roasting had a better effect on the total dietary fibre (TDF) and gross energy level of the seeds than boiling. There were no significant differences in the effects of both processes on the amino acid, fatty acid and sugar profiles of the seeds. Roasting improved the potassium, phosphorus, copper and iodine, reducing the magnesium, calcium, zinc and iron contents. Boiling improved the sodium and selenium and reduced the potassium, magnesium and calcium levels.

Key Words: Terminalia catappa • seeds • boiling • roasting • fibre • minerals

Food Science and Technology International, Vol. 13, No. 2, 165-171 (2007)
DOI: 10.1177/1082013207078066
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