Effects of Thermal Processing on the Proximate and Anti-nutritional Composition of Detariumsenegalense Seed Flour and Starch Concentrate

Abstract

This study investigated the effects of thermal processing on the nutritional and anti-nutritional composition of Detariumsenegalense (Ofo) seed flour and starch concentrate. Mature seeds were sorted, cleaned and subjected to roasting, cooking and blanching prior to flour production and starch extraction using standard processing techniques. The processed samples were analyzed for proximate composition, starch yield, mineral composition, vitamin composition and anti-nutritional factors using established analytical methods. The proximate composition showed moisture contents ranging from 4.51 to 21.19%, crude protein from 0.61 to 13.77%, fat from 0.25 to 12.52%, ash from 0.79 to 3.67%, crude fibre from 5.45 to 7.23% and starch content from 58.77 to 85.32%, while starch yield was 48.20%. The anti-nutritional constituents varied between 7.39–13.54% for phytate, 0.28–0.99% for tannin, 19.12–57.36% for oxalate, 1.94–3.10% for hydrogen cyanide, 0.12–0.17% for saponin and 0.21–0.27% for trypsin inhibitor. Mineral analysis revealed appreciable concentrations of iron (0.25–0.90 mg/100 g), calcium (18.45–26.21 mg/100 g), zinc (2.40–3.49 mg/100 g), potassium (90.00–165.06 mg/100 g), magnesium (1.00–2.60 mg/100 g), copper (0.56–1.60 mg/100 g) and manganese (2.30–3.60 mg/100 g). The processed flours also contained vitamins B₁, B₂, B₃, A, C and E in varying concentrations. Thermal processing altered both nutrient and anti-nutrient profiles, indicating improvements in the nutritional quality and safety of the products. The findings demonstrate that thermally processed Detariumsenegalense flour and starch concentrate possess considerable nutritional potential and could serve as valuable ingredients for the development of nutrient-enriched food products.