Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours
Donald Sévérin Dangang Bossi,
Saint-Victorien Ganota,
Stéphano Tambo Téné,
Marc Bertrand Dandji Saah,
Ghislain Maffo Tazoho,
Pegui Michel Kemtsop,
François Zambou Ngoufack
Affiliations
Donald Sévérin Dangang Bossi
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon; Corresponding author.
Saint-Victorien Ganota
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon
Stéphano Tambo Téné
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon
Marc Bertrand Dandji Saah
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon
Ghislain Maffo Tazoho
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon
Pegui Michel Kemtsop
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon
François Zambou Ngoufack
Department of Biochemistry, Faculty of Science, Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon; Department of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, Dschang, Cameroon
Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (p < 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (p < 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.
