Effect of Hydrothermal Processing Period on the Chemical Composition of African Walnut (Tertracarpidium conophorum)
Orhevba, B.A. and Bonire, A. O.
Full Length Research Paper I Published June,2016
Journal of Agricultural Science and Food Technology
ABSTRACT
The effect of hydrothermal processing period on the
nutritional content of walnut was investigated. The nuts
were cooked for 60, 80 and 105 min at a temperature of 100oC.
Raw walnut was the control. The following results were
obtained for raw walnut; walnuts cooked for 60, 80 and 105
min as follow: moisture content 42.25, 43.85, 44.00 and
44.75%, fat 16.13,16.55, 17.13 and 16.57%, crude protein
21.45, 19.27, 19.15 and 17.85%, crude fibre 2.20, 2.99, 3.35
and 5.60%, ash 2.02, 2.52, 2.45 and 3.00%, carbohydrate
15.96, 14.83, 13.93 and 12.23%, respectively. It was evident
that there were varying degrees of changes that occurred in
each of the chemical composition of the nut with respect to
the different cooking time. From the results obtained, it
was discovered that walnut cooked for 80 min at a constant
temperature of 1000C gave better results in terms
of nutrient retention.
Key Words:
Carbohydrate, Cooking Time, Moisture Content, Nutritional
Content and Walnut.
- Journal of Agricultural Science and Food Technology (JASFT)
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- Research Journal of Educational Studies and Review (RJESR)
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- Research Journal of Engineering and Technology (RJET)
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