Effects of Processing Techniques on Proximate and Micronutrient Composition of Detarium Microcarpum (Ofor) Seed Flour
- DOI
- 10.2991/978-94-6463-970-4_21How to use a DOI?
- Keywords
- Processing techniques; Detarium microcarpum seed; nutrient composition
- Abstract
Detarium microcarpum (ofor) seed flour is traditionally used as thickening agent in soups. There are limited researches on effect of processing methods of ofor seed flour on its nutrient contents; hence, this study was aimed at determining the effects of processing techniques on proximate and micronutrient composition of ofor seed flour. Experimental research design was adopted for the study. Raw ofor seeds were sorted and divided into four portions. The first portion (SRa), which was the control sample, was manually dehulled, milled and packaged in airtight container. The second portion (SF) was fermented for 72 hours, drained, manually dehulled, washed, sun dried, milled and packaged. The third (SB) was boiled at 100℃ for 30 minutes, drained, manually dehulled, washed, sundried, milled and packaged. The fourth (SR) was roasted with sand for 30 minutes, manually dehulled, milled and packaged. Triplicate analysis of proximate and micronutrients (thiamin, pyridoxine, iron, magnesium and potassium) composition of the samples were carried out using standard methods of Association of Official Analytical Chemists. Data obtained were presented in means and standard deviations. ANOVA and Duncan’s multiple range tests were used to separate and compare the means, respectively. Significance was accepted at p < 0.05. Boiling increased protein content from 18.38% in SRa to 19.25%, but led to highest moisture content (12.09%) and reduction in iron, potassium, thiamin and pyridoxine values. Fermentation led to highest increase in fiber (from 1.10% in SRa to 1.99%), iron (from 0.95mg/100g in SRa to 4.36mg/100g) and potassium (from 319.5mg/100g to 519mg/100g), but least increase in protein, and losses in thiamin, pyridoxine and magnesium contents. The thiamin content was however, highest (0.38mg/100g) among processed samples. Roasting brought about highest increase in protein (from 18.38% in SRa to 21.44%), and significant increase in fiber (1.50%), iron (2.64mg/100g) and potassium (463mg/100g) contents. It also had highest values of pyridoxine (3.41mg/100g) and magnesium (370mg/100g) among the processed samples, and lowest moisture content (5.90%) among all the samples. Ofor seed flour, which is not widely used outside of West Africa, may become a more popular ingredient with best processing technique in the global food industry. Roasting is a better processing method than boiling and fermentation as it brought about increase in many nutrients, and led to lowest moisture content which makes it more favourable for long-term storage of the flour. Ofor seed flour prepared by roasting is thus, recommended for incorporation into baked foods, soups and stews by food industries and families.
- Copyright
- © 2025 The Author(s)
- Open Access
- Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.
Cite this article
TY - CONF AU - Eze Scholastica Ngozi AU - Udechukwu Flora Chioma PY - 2025 DA - 2025/12/31 TI - Effects of Processing Techniques on Proximate and Micronutrient Composition of Detarium Microcarpum (Ofor) Seed Flour BT - Proceedings of the International Conference on Engineering, Science, and Urban Sustainability (ICESUS 2025) PB - Atlantis Press SP - 334 EP - 346 SN - 2352-5401 UR - https://doi.org/10.2991/978-94-6463-970-4_21 DO - 10.2991/978-94-6463-970-4_21 ID - Ngozi2025 ER -