Amino Acids, Mineral and Vitamin Compostions of raw and Proceeded African Star Apple (Chrysophyllum albidum) Kernels.

Abstract

Effect of different processing methods on amino acids, mineral and vitamin compositions of African star apple (ChrysophyUum albidum) kernels was investigated. Raw African star apple kernels were collected for the study. Four different processing methods (boiling, fermentation, soaking and roasting) were carried out. All the processed kernels were milled and taken to the laboratory for amino acids, minerals and vitamins analyses. All the processing methods significantly (P<0.05) increased the contents of all the amino acids analyzed except leucine and lysine. Boiling, fermenting and soaking significantly (P<0.05) reduced the contents of leucine and lysine. Also,. Processing* significantly affected the mineral contents of the African star apple kernels (P<0.05). All the processing methods 'except soaking reduced iron content in the kernel. The phosphorus content of the kernel (2.98-3.09 mg/100g) was not significantly affected by any of the processing methods..The result of the vitamin composition shows that thiamine, riboflavin and ascorbic acid Content were significantly reduced (P<0.05) by the different processing methods. The other vitamins (retinol, cholecalciferol, tocopherol and menadione) were not significantly affected by any of the processing methods. It was concluded that African star apple kernel should be processed through boiling, fermenting, roasting or soaking before being used in livestock feed.