Comparative effects of dry- and moist-heating treatments on the biochemical characteristics of Terminalia catappa L. Seed.

摘要

Effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seeds were determined. There were no significant differences in crude protein, fat, ash or carbohydrate contents of the seeds with respect to processing. Boiling significantly increased (P < 0.05) crude fibre content, whereas roasting reduced it. Roasting had a better effect on the total dietary fibre (TDF) and gross energy levels of the seeds than boiling. There were no significant differences in the effects of both processes on amino acid, fatty acid and sugar profiles of the seeds. Roasting improved K, P, Cu and I levels, but reduced those of Mg, Ca, Zn and Fe. Boiling improved Na and Se and reduced K, Mg and Ca levels.