Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed

Abstract

The effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seed were determined. There were no significant differences in crude protein, fat, ash, and carbohydrate content of the seeds with respect to processing. Boiling increased significantly ( P < 0.05) the crude fibre, however roasting reduced it. Roasting had a better effect on the total dietary fibre (TDF) and gross energy level of the seeds than boiling. There were no significant differences in the effects of both processes on the amino acid, fatty acid and sugar profiles of the seeds. Roasting improved the potassium, phosphorus, copper and iodine, reducing the magnesium, calcium, zinc and iron contents. Boiling improved the sodium and selenium and reduced the potassium, magnesium and calcium levels.

Physicochemical properties of Malaysian-grown tropical almond nuts (Terminalia catappa)

“…This can be supported by the publications of Oliveira et al (2000), Ezeokonkwo (2007), Biego et al (2012), Monnet et al (2012) and Atsu Barku et al (2012). Ezeokonkwo and Dodson (2004) reported that the seed has essential amino acids that can support growth and a high dietary protein quality.…”

“…It was introduced to Brazil, the Caribbean, and East Africa for shade and ornamental purposes in urban and rural afforestation and reforestation (Gilman and Watson 1994;Oliveira et al 2000; Thomson and Evans 2006;Ezeokonkwo 2000). The flowering season occurs between April-May and September-October while its fruiting season is from October to April (Salvo et al 1983).…”

“…In Nigeria, India and Asia, children eat the seed raw (Ezeokonkwo 2000) and there has been no report of associated toxicity (Grant et al 1995). In Taiwan, the nut of tropical nut is commonly used as folk medicine and is claimed to have aphrodisiac and antibacterial properties (Christian and Ukhun 2006).…”

“…Ezeokonkwo and Dodson (2004) reported that the seed has essential amino acids that can support growth and a high dietary protein quality. Ezeokonkwo (2007) found out that the limiting amino acids in the tropical almond seed were tyrosine, lysine and methionine.…”

“…However, this finding was in contrast with the results obtained by Ajayi et al (2008) and dos Santos et al (2008) that reported linoleic acids as the major fatty acids. For sugar composition, research revealed that small amount of sugar was found in the seed (Ezeokonkwo 2007;Nwosu et al 2008;Nanos et al 2002).…”