Effect of Processing Method on the Proximate Composition, Mineral Content, Antinutritional Factors and Functional Property of Yeheb Nut (Cordeauxia Edulis Hemsley) Grown in Somali Region, Ethiopia
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2016-06
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Addis Ababa University
Abstract
Protein-energy malnutrition and food insecurity are among the most serious problems facing the rural community of the Somali region where the crop grows widely. Also contributing to this problem is the underutilization of yeheb crops found in Somali region. Yeheb nut is a nut producing wild plant with multipurpose usage. It is an underutilized crop and little is known about its proximate and micro-element composition, anti-nutritional factors and functional properties of the raw, boiled and roasted products. The aim of this study was to determine the proximate composition, level of anti-nutrients, mineral composition and functional properties of raw and processed yeheb seeds. Raw Yeheb flour had protein content of 15.9%, 8.8% of crude fat, 15.5% of crude fiber, 3.9% of ash, 7.2% of moisture, 77.9% of utilizable carbohydrate, and 383.0 kcal of gross energy. There was significant difference (𝑃 < 0.05) in the levels of protein, crude fat, gross energy crude fiber, and crude ash content between the processed and raw yeheb nut. Raw yeheb seeds contained 1.65mg of phytic acid, 0.054mg of tannin and0.47 mg of oxalate. Analyses of the anti-nutrient composition show that the roasted and boiled yeheb flour had significantly low level of phytate 20.59 % and 38.24 %, oxalate 58.6 % and 47.7 %, and tannins 12.9 % and 33.3 % compared to the raw yeheb flour. The mean values of minerals such as iron, magnesium, zinc and calcium contents for the raw sample was 4.3, 80.6, 3.02 and 243.9 mg, respectively on dry weight basis. The value for functional properties was in the range of 3.75 to 1.97 g/g for water absorption capacity, 0.82 to 0.59 g/ml for bulk density, 2.83 to 2.64 % for Swelling power, 24.65 to 14.75 % for Solubility index, 8.49 to 4.72 % for foaming capacity and 118.42 to 104.72 % for foaming stability. The results indicated that boiling and wet roasting were the most effective and recommendable technique in reducing anti-nutrients. Boiling and wet roasting of yeheb seeds were found to be the best cooking methods for healthy eating.1
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Food and Nutritionl Science