Sky Journal of Food Science Vol. 7(3), pp. 041-050, October, 2019, Available online http://www.skyjournals.org/SJFS

©2019 Sky Journals

 

Full Length Research Paper

Evaluation of the anti-nutritional properties and amino acid profile of soaked and germinated Kpaakpa (Hildegardia barteri) seed flour using response surface methodology
 

Anyadioha, Josephat Ikechukwu1, Okoli, Eric Chigozie2, Attaugwu, Roseline Nwabugwu2,

 

1Department of Food Science and Technology, Madonna University, Nigeria, Akpugo Campus.
2Department of Food Science and Technology, Ebonyi State University, Abakaliki.

 

Accepted 29 September, 2017

 

*Corresponding author. E-mail: ikechukwuanyadioha@gmail.com.  Tel.:+2348157644992.

 

Abstract

 

The effects of soaking and germination on the anti-nutritional composition and amino acid profile of the Kpaakpa (Hildegardia barteri) seed flour were investigated. The seeds were soaked for 12, 24 and 36 h and allowed to germinate for 2, 4 and 6 days respectively. The germinated seeds were dried milled into flour and analyzed for anti-nutrients composition and amino acid profile. Results were statistically analyzed and fitted into second order polynomial equation. A face centered response surface method using three level-two factor full factorial central composite design was employed to optimize the process parameters. The anti-nutrient composition was generally reduced by both soaking and germination. The multiple regression model developed showed that trypsin inhibitor was minimized at 36 h soaking and 5.7 days germination with desirability of 0.9999 which showed good interaction between the variables. The amino acid profile showed that soaking and germination enhanced nutritionally useful essential amino acids including sulphur-containing amino acids such as methionine and cysteine when compared with the control sample.
 

Key words: Soaking, germination, Hildegardia barteri, anti-nutrients, amino acids.

 

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