Nutritional Composition, Anti-nutritional Factors, Anti-oxidant Activities, Functional Properties, Nutritional quality and Sensory Evaluation of Ambasha made from Wheat and Cactus Pear (Opunta ficus indica) Seed flour Grown in Hatset Kebele , Hawzen Woreda, Eastern Zone of Tigray, Ethiopia

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Addis Ababa University


Cactus pear (Opuntia ficus-indica) seed is one of the main components of fruit crops which are tightly packed together in a mucilaginous structure inside the endocarp of the fruit. Nutritional composition, anti-nutritional factors, anti-oxidant activities, functional properties and sensory attributes of cactus pear seeds collected from Hatest kebele Hawzen Woreda, Eastern Zone of Tigray region were determined. The moisture, crude protein, crude fat, crude fiber, total ash, carbohydrate and gross energy contents of cactus pear seed averaged as 4.17g/100g, 10g/100g, 10.50g/100g, 18.23g/100g, 1.63g/100g, 55.47g/100g and 392.84cal in dry weight basis, respectively. The dietary Ca, K, P, Fe, and Zn content of the sample accounted 390.14mg/100g, 446.46mg/100g, 206.18mg/100g, 4.37mg/100g, and 2.01mg/100g, respectively. High phytate content (259.20mg/100g) and low contents of tannin (0.13mg/100g) and oxalate (0.11mg/100g) were obtained. The presence of high content of total phenols and total flavoniods in the sample produce an appreciable amount of anti-oxidant capacity which ranged from 43 to 95% of inhibition. When the functional properties of cactus pear seed flour was compared with each other, high value of water solubility index (5.6g/100g) and low value of bulk density (0.80g/ml) in fresh weight basis were obtained. The sensory evaluation of cactus pear seed revealed that consumption of ‘Ambasha’ (traditional bread) formulated with wheat flour was more preferable up to the ratio of 85:15% (wheat/seed) and the aroma of all sample ratios was highly attractive than the other sensory attributes. The overall acceptability of the bread showed that there was no significant differences (p 0.05) among the samples prepared in wheat to cactus pear seed flour ratios of 100:0%, 95:5% and 90:10%, but these were differed significantly (p 0.05) from the remaining sample fractions (85:15%, 80:20% and 75:25 %). In conclusion, the present study demonstrated that cactus pear seeds can be used as food supplementation in arid and semi-arid areas. Key words: Succulents; Seeds; Functional foods; Free radicals



: Succulents; Seeds; Functional foods; Free radicals