Record number :
2416569
Title of article :
Compositional Evaluation of Raw and Processed Harms (Brachystegia Eurycoma) Seed Flour
Author/Authors :
Aremu, M. O Department of Chemical Sciences - Federal University Wukari , Ohale, I. M Department of Chemistry , Nasarawa State University , Magomya, A. M Department of Chemical Sciences - Federal University Wukari , Longbap, D. B Department of Chemical Sciences - Federal University Wukari , Ushie, O. A Department of Chemical Sciences - Federal University Wukari
Pages :
10
From page :
9
To page :
18
Abstract :
Brachystegia eurycoma is predominantly grown in the eastern region of Nigeria. Its seed is used in food majorly as a soup condiment, flavoring agent and soup thickener. The proximate, mineral and amino acid compositions were determined on raw and processed seeds (boiled, fermented and roasted) of Brachystegia eurycoma using standard analytical techniques. The processing methods showed deviations in the nutrients from the raw seeds. Crude protein was reduced by the processing methods with exception of the roasting method. Crude fat was reduced in all processing methods in this order: Raw>fermented>roasted>boiled samples. All of the processing methods enhanced calcium content in this order: Raw
Keywords :
Processing , Brachystegia eurycoma , Amino acid , Mineral , Proximate
Journal title :
Astroparticle Physics
Serial Year :
2015
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