The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

Abstract

The study examined the effect of various processing methods-boiling, drying and roasting-on the in vitro and in vivo protein digestibility and free amino acid profiles of Terminalia catappa seed. Moisture and crude protein of the various samples were determined. In vitro protein digestibility was determined after pepsin digestion. For the in vivo experiment, defatted T. catappa based diet was fed to 3 weeks old Wistar rats for 4 weeks and compared with animals maintained on casein based and nitrogen-free diets. The biological value (BV), net protein utilisation (NPU) and protein efficiency ratio (PER) of the diets were determined. Free amino acid composition was carried out using thin layer chromatography. Moisture was highest in the boiled T. catappa seed (8.30± 0.00 %). The raw, roasted and dried seeds had 5.55±0.07, 3.88±0.22 and 3.75±0.07 % respectively. Crude protein was 19.19, 18.89, 17.62 and 16.36 % in the dried, roasted, boiled and raw seeds respectively. Roasted T. catappa seed had the highest in vitro protein digestibility with 37.52 %, while the dried, boiled and raw samples had digestibility values of 27.57, 27.07 and 24.45 % respectively. All nine essential amino acids were present in T. catappa in high concentrations except methionine and tryptophan. Glutamate was present in the highest concentration. Also, free amino acids were higher in the processed seeds compared to the raw seed. Animals fed T. catappa diet compared favourably with the casein group, thus indicating that the protein is of good quality.

Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel

“…The moisture content of the six cultivars decreased slightly or remained unchanged after boiling, whereas that of roasted chestnut was significantly ( p < .05) reduced by 14% in average (Table ). This may be due to the higher temperature and drier environment during roasting than during boiling (Adu, Ogundeko, Ogunrinola, Saibu, & Elemo, ). An earlier study has shown that the weight of chestnut after roasting is reduced by 23%–30%, which is mainly due to the decrease of moisture content (Kunsch et al, ).…”

Effect of detoxification on biological quality of wild apricot (Prunus armeniaca L.) kernel

“…investigated the nutritional quality of baru almond flour and detected lower food and protein intakes (137.20 ± 7.82 g and 14.25 ± 0.81 g respectively) in the almond flour group than in the casein control (150.30 ± 13.84 g and 16.11 ± 1.23 g respectively). Similarly, Adu et al . reported lower protein intake (19.51 g) in rats receiving Terminalia catappa (Indian almond) kernel‐supplemented diet, when compared with casein control (24.39 g).…”

Effects of Seed Coat on Oxidative Stability and Antioxidant Activity of Apricot (Prunus armeniaca L.) Kernel Oil at Different Roasting Temperatures

“…Interestingly, the content of linoleic acid (18:2) in AKO (20.95–22.50%) was lower than that of S‐AKO (25.71–27.11%), but no obvious difference and change in oleic acid (18:1) between AKO and S‐AKO was observed in the present study (Table ). Adu et al () clarified that different thermal processings have varied effects on the fatty‐acid composition and profiles of different seed oils, such as an increased fatty‐acid content in walnut oil (Kita & Figiel, ), a change in the fatty‐acid profile of Turkish hazelnut varieties (Alasalvar, Pelvan, & Topal, ), a slight increase in the level of saturated fatty acids, and a decrease in unsaturated fatty acids in kulthi ( Dolichos biflorus ) seeds (Mishra & Pathan, ), a high roasting temperature and a long roasting time increased the levels of palmitic and oleic acids but decreased linoleic acid (Lee et al, ). In the present article, the results showed that skins and moderate roasting did not cause changes in fatty‐acid compositions, unsaturated, and saturated fatty‐acid contents, but skins influenced oleic acid and linoleic acid contents, by increasing the contents of linoleic acid at all temperatures and decreasing the contents of some samples for oleic acid.…”