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Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]

The effects of some heat treatments on the chemical composition of durian (Durio zibethinus) seeds were determined. Heat treatments applied were boiling, microwave cooking and autoclaving. The raw D.zibethinus seeds contained the highest chemical composition in terms of protein, fat, total ash, mine...

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Main Authors: Zulkifli, Marina, Abdullah, Noriham, Ahmad, Noorlaila, Muhammad Nurul Azmi, Aida Firdaus
Format: Research Reports
Language:English
Published: Research Management Institute (RMI) 2016
Subjects:
Biochemistry
Analytical chemistry
Online Access:https://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf
https://ir.uitm.edu.my/id/eprint/26756/
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spelling my.uitm.ir.267562023-07-14T01:24:12Z https://ir.uitm.edu.my/id/eprint/26756/ Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.] Zulkifli, Marina Abdullah, Noriham Ahmad, Noorlaila Muhammad Nurul Azmi, Aida Firdaus Biochemistry Analytical chemistry The effects of some heat treatments on the chemical composition of durian (Durio zibethinus) seeds were determined. Heat treatments applied were boiling, microwave cooking and autoclaving. The raw D.zibethinus seeds contained the highest chemical composition in terms of protein, fat, total ash, minerals, and crude fibre content. Nevertheless, boiling, microwave cooking and autoclaving processes caused significant (p < 0.05) decreases in crude protein, crude fat, total ash, mineral compositions, and crude fibre content of D.zibethinus seeds. However, all heat treatments employed significantly (p < 0.05) increased the moisture content and total carbohydrate content of D.zibethinus seeds. Heat treatments brought a total removal of ferum of treated D.zibethinus seeds. Raw and treated D.zibethinus seeds were evaluated for their antinutritional components including phytates, oxalates, saponins and tannins. Based on the results, raw D.zibethinus seeds showed the highest amount of phytates (864.94±12.24 mg/100g), oxalates (217.98±5.00 mg/100g), saponins (161.63±2.48 mg/100g) and tannins (564.44±7.18 mg/100g) while the least amount of antinutritional components were recorded in boiled D.zibethinus seeds with 181.32±4.46 mg/100g (79.04% reduction), 105.55±13.07 mg/100g (51.58% reduction), 60.22±1.27 mg/100g (62.74% reduction) and 232.19±4.92 mg/100g (58.79% reduction) for each phytates, oxalates, saponins and tannins respectively. All treatments conducted on D.zibethinus seeds caused significantly (p < 0.05) decreases in the level of all antinutritional factors studied as compared to the raw seeds. Boiling caused the highest reduction in the level of antinutritional factors in D.zibethinus seeds followed by autoclaving and microwave cooking. Research Management Institute (RMI) 2016 Research Reports NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]. (2016) [Research Reports] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Biochemistry
Analytical chemistry
spellingShingle Biochemistry
Analytical chemistry
Zulkifli, Marina
Abdullah, Noriham
Ahmad, Noorlaila
Muhammad Nurul Azmi, Aida Firdaus
Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
description The effects of some heat treatments on the chemical composition of durian (Durio zibethinus) seeds were determined. Heat treatments applied were boiling, microwave cooking and autoclaving. The raw D.zibethinus seeds contained the highest chemical composition in terms of protein, fat, total ash, minerals, and crude fibre content. Nevertheless, boiling, microwave cooking and autoclaving processes caused significant (p < 0.05) decreases in crude protein, crude fat, total ash, mineral compositions, and crude fibre content of D.zibethinus seeds. However, all heat treatments employed significantly (p < 0.05) increased the moisture content and total carbohydrate content of D.zibethinus seeds. Heat treatments brought a total removal of ferum of treated D.zibethinus seeds. Raw and treated D.zibethinus seeds were evaluated for their antinutritional components including phytates, oxalates, saponins and tannins. Based on the results, raw D.zibethinus seeds showed the highest amount of phytates (864.94±12.24 mg/100g), oxalates (217.98±5.00 mg/100g), saponins (161.63±2.48 mg/100g) and tannins (564.44±7.18 mg/100g) while the least amount of antinutritional components were recorded in boiled D.zibethinus seeds with 181.32±4.46 mg/100g (79.04% reduction), 105.55±13.07 mg/100g (51.58% reduction), 60.22±1.27 mg/100g (62.74% reduction) and 232.19±4.92 mg/100g (58.79% reduction) for each phytates, oxalates, saponins and tannins respectively. All treatments conducted on D.zibethinus seeds caused significantly (p < 0.05) decreases in the level of all antinutritional factors studied as compared to the raw seeds. Boiling caused the highest reduction in the level of antinutritional factors in D.zibethinus seeds followed by autoclaving and microwave cooking.
format Research Reports
author Zulkifli, Marina
Abdullah, Noriham
Ahmad, Noorlaila
Muhammad Nurul Azmi, Aida Firdaus
author_facet Zulkifli, Marina
Abdullah, Noriham
Ahmad, Noorlaila
Muhammad Nurul Azmi, Aida Firdaus
author_sort Zulkifli, Marina
title Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
title_short Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
title_full Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
title_fullStr Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
title_full_unstemmed Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
title_sort influence of thermal processing on chemical composition and antinutritional factors of durian (durio zibethinus) seed / marina zulkifli … [et al.]
publisher Research Management Institute (RMI)
publishDate 2016
url https://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf
https://ir.uitm.edu.my/id/eprint/26756/
_version_ 1772815495332888576
score 13.211869

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