Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-08-23 DOI:10.1016/j.fufo.2024.100442
Donald Sévérin Dangang Bossi , Saint-Victorien Ganota , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Ghislain Maffo Tazoho , Pegui Michel Kemtsop , François Zambou Ngoufack
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Abstract

Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (p < 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (p < 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.

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一些处理方法对改善菠萝(异叶菠萝)籽粉的营养、植物化学、抗氧化和技术功能特性的影响
开发富含营养和生物活性化合物的被忽视的当地资源是消除营养不良的一种方法。在世界许多地方,人们食用菠萝籽时都会对其进行处理,以改善其营养和生物特性。本研究旨在通过确定获得具有良好营养特性的菠萝籽粉的最佳处理方法,为消除营养不良做出贡献。为此,菠萝籽被分为四批:第一批被视为对照(未处理),其他批次分别经过烘焙、焯水、浸泡和烹饪。对化学和功能参数进行了评估。结果表明,处理导致蛋白质含量(从 18.11% 降至 15.93%)、脂质含量(从 1.81% 降至 1.15%)显著下降(p <0.05),抗营养物质普遍减少,而碳水化合物含量(从 79.90% 升至 80.42%)有所增加。乙醇提取物中的酚类和类黄酮含量随着处理的不同而显著增加(p < 0.05)。从捕获 2,2-二苯基-1-苦基肼(DPPH)的能力来看,焯过的种子的抗氧化活性最好。浸泡加蒸煮显示出较高的吸水和吸油能力(分别为 24.20 % 和 23.00 %)。焯水和浸泡加蒸煮是获得含有更多潜在健康有益成分的面粉的最佳处理方法。
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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
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