文章基本信息

标题：Effect of Different Processing Methods on Proximate, Mineral and Anti Nutritional Factors Content of Baobab ( Adansonia digitata ) Seeds
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作者：L.A. Saulawa ; A.I. Yaradua ; L. Shuaibu 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2014
卷号：13
期号：6
页码：314-318
DOI：10.3923/pjn.2014.314.318
出版社：Asian Network for Scientific Information
摘要：Effect of different processing methods on chemical profile of Baobab ( Adansonia digitata ) seed meal was investigated. Raw Baobab seeds were collected for the study. Five different processing methods (Boiling, toasting, soaking, soak and boiling and sprouting) were used. All the processed seeds with the exception of toasted seeds were oven dried before milling for chemical analysis. Result of the study shows that raw baobab seed contains 28.85% CP with a reasonable amount of mineral and energy, it also contain some anti-nutritional factors. Processing significantly reduced crude protein , mineral and anti nutrition factors content but improved energy content. Boiling gave the least percentage reduction of crude protein and highest percentage reduction of anti nutritional factor. Boiling processing is recommended for baobab seed.