Journal Title
Title of Journal: Plant Foods Hum Nutr
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Abbravation: Plant Foods for Human Nutrition
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Authors: Ying Ping Chang May Ping Tan Wai Li Lok Suganthi Pakianathan Yasoga Supramaniam
Publish Date: 2013/11/30
Volume: 69, Issue: 1, Pages: 43-49
Abstract
The guava processing industry in Malaysia produces byproducts in the form of seed core and peel These byproducts can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries This study aims to analyze the respective effects of heat treatments boiling or autoclaving and germination periods on the nutritional composition and phytochemical content of guava seeds The guava seeds were found to contain 618 78 72 and 5 mg/g dry weight total dietary fiber fat protein and ash respectively The tannin and saponin contents but not the phytic acid content were below the respective antinutritional thresholds The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents 15–91 Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 to a level below the antinutritional threshold Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 Germination also reduced the phytic acid content by 90 in the seed but did not significantly affect the saponin content Thus guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries
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