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VOL. 9, ISSUE 3 (2024)
Effect of boiling and roasting on the nutrient and anti-nutrient composition of African Elemi (Canarium Schweinfurthii)
Authors
C A Orisa, A O Amadi, H C Ezenwa
Abstract
This study evaluated the effect of boiling and roasting on the nutrient
and anti-nutrient composition of African elemi (Canarium schweinfurthii).
African elemi fruits were sorted, cleaned, and then divided into three potions.
The first portion was raw and it served as the control. The second was boiled
for 20 min while the remaining portion was roasted in a hot air oven at 120oC
for 20 min. The control sample was analyzed raw without any treatment.
Proximate, mineral and anti-nutrient composition of the samples were
determined. Boiling increased the moisture content of the samples which ranged
from 4.88-11.95%, ash content ranged from 2.61-2.64% and recorded no
significant difference (p<0.05). The fat, crude protein and crude fibre
contents of the African elemi reduced ranged from 1.97-2.84%, 19.74-21.78% and
7.99-9.29% respectively, while the carbohydrate content ranged from
63.51-69.62%. Mineral composition of the samples ranged from 220.95-245.50
mg/100g for calcium, 152.00-218.06 mg/100g for potassium, 13.10-13.27 mg/100g
for iron, 3.73-6.05 mg/100g for zinc and 40.56-44.16 mg/100g for magnesium
while the anti-nutrient composition ranged from 2.22-8.07 mg/kg, 3.45-18.09
mg/g and 121.16-429.30 mg/100g for oxalate, tannin and phytate respectively.
Results showed that that boiling and roasting reduced the crude fibre, crude
protein and fat content of the sample while increasing the carbohydrate
content. The calcium, potassium and zinc content of the sample increased while
and the anti-nutrient composition reduced and were within permissible limit.
This study recommends roasting and boiling as suitable methods for the
processing of African elemi with better mineral constituents and reduced
anti-nutrients. Further studies should be focused on investigating the amino
acid profile, mineral bioavailability and protein digestibility of the
processed African elemi fruits.
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Pages:7-12
How to cite this article:
C A Orisa, A O Amadi, H C Ezenwa "Effect of boiling and roasting on the nutrient and anti-nutrient composition of African Elemi (<i>Canarium Schweinfurthii</i>)". International Journal of Food Science and Nutrition, Vol 9, Issue 3, 2024, Pages 7-12
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