EFFECT OF ROASTING TIME ON THE PROXIMATE AND ANTI-NUTRITIONAL COMPOSITIONS OF DELONIX REGIA SEED FLOUR
No Thumbnail Available
Date
2023-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Engineering and Technology, University of Ilorin, Nigeria
Abstract
This study aimed at investigating the effects of roasting time on proximate and anti- nutritional compositions of
Delonix regia seed flour. The seeds were divided into four samples (A-D) of 1kg each. Sample A served as the
control (not roasted) while samples B, C and D were roasted for 30, 60 and 90 minutes respectively at a
temperature of 150o
C. All the samples were afterwards dehulled and milled into a coarse particle size of about
3mm. The proximate and anti-nutritional properties were determined using standard analytical procedures. The
results showed that the moisture and ash contents were reduced to 5.90% and 6.26% respectively with an
increase in roasting time. The protein content of the flour increased with roasting time with the highest value of
31.52% recorded at 60 minutes. The highest value (10.70%) of fat was observed at 30 minutes roasting time
while for crude fibre and carbohydrate contents, roasting reduced their values when compared with the control
sample. All anti-nutritional properties evaluated (tannin, phytate, saponin, cyanide and oxalate) reduced with
an increase in roasting time. Roasting of Delonix regia seeds can therefore help to reduce the anti-nutritional
factors while enhancing some proximate qualities of the flour which in turn, can be explored as a protein source
for animals’ feed.
Description
Keywords
Delonix regia, roasted seed flour, proximate composition, anti-nutritional composition