Effects Of Cooking And Roasting On Funtional And Chemical Properties Of Beniseed Flour
Acknowlegdment
Glory is to the name of the Lord God Almighty for his love, mercy, favor, protection and grace. My sincere appreciation goes to my mum (Wura Mi) simply because you are the best thing in my life, You are an inspiration to me. May God continue to keep you for me in good health and may you enjoy the fruit of your labour. I love and thank my sibling Enoch, Abraham, and Abel. I will also like to appreciate ma little angel Virtue. with you guys I am nothing less than I am today I love and say big thank you to ma fiancée Engr Chuza Mamman for his love, words of courage and support.
My appreciation goes to my supervisor Engr (Dr) Y. S Mohammad and Dr S. O Ogunwolu for their tolerance, guidance and correction. May God reward you I wish to express my profound gratitude to the dean Professor T. O Balogu and all my lecturer especially Miss Salamatu. Thank you all I will also send my regards to my uncle Mr Sunday Gana for his contributions to my successFinally to my lovely friends Rucky, Samuel, Rita, Rebecca, peter, Abdulsallam, Yakatun, Rahina, Binta, Banjamin, Teema, Rahmat, Kadija, Bash, Cherish, and all my well wisher thank you all
Abstract
The focus of this research work is to evaluate the effects of roasting and cooking on the chemical, functional and anti-nutrient content of Beniseed flour. Beniseed was sorted, washed and dehulled. One part of the dehulled beninseed was roasted at 180 - 200oC, allowed to cool, milled, defatted using water at 30-40oC, and dried. Another part of dehulled beninseed was cooked at 100oC for 30 mins and 40 mins respectively, drained, milled, dried and milled into fine powder. Proximate, functional and anti-nutrients analyses were carried out on the three obtained Beninseed flour. Protein, Fat, Ash, Fibre, energy value and bulk density of roasted beninseed flour were significantly (p 0. 05) from sample C. There was also significant difference (P< 0. 05) observed in the fat content level of the samples, where sample A had the highest level of fat content, followed by sample B while sample C had the least level of fat content level. Sample A was significantly different (P< 0. 05) in fat level from sample C and similar to sample B while sample C was also significantly different (P< 0. 05) from sample A. Table 4. 1 above showed that significant difference (P< 0. 05) was observed in the TC levels of the seeds, with sample C having the highest TC level, which was significantly different (P< 0. 05) from sample A and similar to sample B, while sample B is also higher than sample A. The samples were not significantly different (P > 0. 05) in term of energy content level, although sample B had the highest energy level followed by sample A and C. 4. 2. Anti-nutritional factors composition of treated Beniseed.
Significant difference (P< 0. 05) was observed in the oxalate content level of the samples. Sample C has the highest level of oxalate content, followed by sample B while sample A has the least level of oxalate content. Sample A was significantly different (P< 0. 05) in oxalate content from sample B and C but there was no significant different (P> 0. 05) in oxalate content of samples B and C. Significant difference (P< 0. 05) was also observed in the phytate content level of the samples (Table 4. 2). Sample C had the highest level of phytate content, followed by sample B while sample A had the least level of phytate content. Sample A was significantly different (P< 0. 05) in oxalate level from sample B and C, but not there was no significant difference (P>0. 05) in phytate contents of sample B and C. The difference in the anti-nutritional contents were due to different treatments of boiling and roasting. The reduction in the phytate content as a result of roasting may be due to insoluble phytins formed between phytic acid and some minerals. The anti nutritional activity of phytate lies in their ability to form complexes with metals like Ca, Zn, Mg and Fe. (Makinde and Akinoso, 2013). Effect of roasting could be attributed to the type of heat treatment and the moisture content of the samples, Khan et al. , 1990 stated that the higher the moisture content, the higher the phytate loss. Also, the reduction may be attributed to leaching out of phytate ions into soaking water under the influence of concentration gradient, such losses may be taken as a function of changed permeability of seed coat (Duhan et al. , 1989).
Sample A had the highest level of bulk density, while sample B and C appear to have the same bulk density level. Sample A was significantly different (p0. 05) from one another. Significant difference (P< 0. 05) was observed in the foaming capacity of the samples with sample C having the highest value of foaming capacity, followed by sample B and sample A having the least value. Sample A was significantly different (p0. 05) from one another. Sample C had the highest value of water absorption capacity, followed by sample B and sample A having the least value. Sample A was significantly different (p0. 05) from one another. There was significant difference (P< 0. 05) observed in the oil absorption capacity of the samples with sample C having the highest value for oil, followed by sample B and sample A having the least value. Sample A was significantly different (p0. 05) from one another.
Conclusion
It could be concluded that, roasting is the best treatment for Benniseed compared to cooking. Roasted benniseed gave flour of higher nutrients and lower anti-nutrient contents, thus has more nutritional value than flour from cooked benninseed.
