The study out to determined the effect of debittering methods on the quality of flour prepared from orange seeds. Orange seeds were removed from orange fruits and then sundried at 30 ± 2˚C for 8 h. orange seeds (20kg) was soaked in water for 12 hours, boiled at different boiling period (40, 80, 120, and 160 min) respectively. Boiled seeds were dehulled immediately to avoid spoilage, oven dried at 60 ˚C for 14 hours, grinded to increase its surface area and defatted using soxhlet extraction method with absolute ethanol. The mineral and phytochemicals results showed that the flours had iron 0.85 mg/ 100g -18.54 mg/100g, zinc 0.34 mg/100g -0.67 mg/100g, calcium 18.23 mg/100g -476.9 mg/100g, sodium 2.61 ppm -8.27 ppm, potassium 6.28 ppm -28.02 ppm, alkaloids 1.15 % -6.95 %, saponins 0.0 -0.38 %, flavonoids 0.55 -29.17 % and tannins 0.94 mg/100g -10.74 mg/100g.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.