Compositional and functional changes in Acacia tenuissima seeds due to processing

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Science

Background:

• Acacia tenuissima seeds are an underutilized resource.
• Understanding the impact of processing on seed composition is crucial for food applications.

Purpose of the Study:

• To determine the chemical, functional, anti-nutritional, and antioxidant properties of raw and roasted Acacia tenuissima seeds.
• To evaluate the effect of roasting on these properties.

Main Methods:

• Proximate analysis (protein, fat, fiber).
• Fatty acid profiling using gas chromatography.
• Determination of anti-nutritional factors (trypsin inhibitor activity, saponins).
• Measurement of antioxidant activity and functional properties (foaming capacity, water solubility).

Main Results:

• Raw seeds are rich in protein (25.2%), fat (10.3%), fiber (13.2%), and minerals like potassium and magnesium.
• Linolenic, margaric, and oleic acids were major fatty acids.
• Roasting had minimal impact on proximate composition and fatty acids.
• Seeds exhibited high antioxidant activity (94%) and good functional properties (foaming, water solubility).
• Anti-nutrients were low, with significant reduction in trypsin inhibitor activity and water solubility post-roasting.

Conclusions:

• Acacia tenuissima seeds possess a favorable nutritional and functional profile.
• Roasting does not significantly alter key nutritional components but reduces anti-nutritional factors.
• The seeds are a promising ingredient for the baking industry due to their properties and reduced anti-nutrient content.