Antinutrient Contents of Ackee (Blighia Sapida) Arils as Influenced by some Processing Methods

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JUNE, 2017
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Ackee (Blighia sapida) is a good source of food nutrients but the presence of anti-nutrients in it reduces its nutritional potential. To improve its nutritional potential the effects of moist heat treatments (boiling and steaming) at varying times (20 minutes, 30 minutes and 40 minutes) and soaking at varying times (1hr, 2hrs and 3hrs) on the levels of anti-nutrients (phytates, oxalates and tannins) were investigated. Standard methods were employed for the analysis of anti-nutrients. The phytate, oxalate and tannin content of raw ackee arils in this study were found to be 0.08175%, 0.3075% and 136.18 mg/100g, respectively. The processing methods employed; boiling, steaming and soaking had an effect on the anti-nutrients in the ackee arils. Boiling was the most effective method at reducing phytate content. It was able to reduce it by 80% after 40 minutes. Again, for oxalate boiling was able to reduce it by 67.07% in the ackee arils and was the most effective method amongst the selected methods; steaming and soaking. Tannin content was reduced by both boiling and steaming processes up to 68.71% and 67.08% after 40 minutes. Reduction of the anti-nutrients by the selected processing methods was time-dependent. Employing the use of these processing methods in the utilization of ackee arils will help improve their nutrients availability and make it more nutritious.
A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Science and Technology,