Quality Assessment of Tetrapleura tetraptera Fruit Subjected to Different Drying Methods
Keywords:
Tetrapleura tetraptera, Proximate, Phytochemical, Functional, MineralAbstract
Tetrapleural tetraptera (Schum and Thonn), fruit is a perishable fruit with numerous benefits for human consumption and health where-in its qualities need to be preserved. One way to do this is through drying. This study investigates the effect of selected drying methods on the proximate, phytochemical, mineral composition and functional properties of Tetrapleural tetraptera flour. Four samples were formulated using sun, oven, microwave drying method and a control sample. The study focused on evaluating proximate, phytochemical, mineral composition and functional properties using standard method. Analysis of variance was evaluated using SPSS version 21.0 and the difference between the mean values were evaluated at p<0.05 using Duncan multiple range test. Significant difference (p<0.05) were observed in proximate, phytochemical, mineral composition and functional properties as compared with the control sample. Proximate composition values for moisture, ash, protein, fat, fibre and carbohydrate were within the range of 6.01-9.62%, 4.33-7.37%, 4.20-7.73%, 9.86-12.24%, 3.90-6.20% and 62.20-67.83% respectively. Phytochemical; saponin, tannin, flavonoids, phytate and HCN were 62.20-67.83%, 0.37-0.56%, 4.20-11.88%, 1.05-2.48% and 3.04-4.96 mg/g. Mineral content; calcium, iron, potassium, magnesium, zinc and sodium were 120.77-173.62, 0.68-1.96, 167.20-230.73, 72.05-92.24, 0.42-0.98 and 8.02-11.45 mg/100 g respectively. Functional properties; WAC, B.D, OAC and S.I were 17.24-24.39%, 0.46-0.87 g/ ml, 10.95-17.98%, and 14.83-18.04%. This study therefore ascertains that these drying methods are employable to improve and preserve the nutritional content of tetrapleural tetraptera flour.
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