Effect of Different Processing Methods on the Quality of Ackee Fruit Arils
Jerry Ampofo-Asiama *
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Ghana.
Angela Abla Zebede
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Ghana.
Bernard Abakah
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Ghana.
Bright Quaye
Department of Biochemistry, College of Agriculture and Natural Sciences, University of Cape Coast, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Ackee (Blighiasapida) fruit has a nutritional composition comparable to other commonly consumed fruits although its consumption is limited by the presence of anti-nutrients. This study investigated the effect of processing on some anti-nutrients (oxalate and phytate) as well as on ascorbate, carotenoids and phenolic compounds in ackee arils. Changes in physicochemical (pH, titratable acidity, brix and color) were also analyzed. Ackee fruit was cut into arils and cooked for 15 min either by boiling in water at 100°C or steamed or fried in oil at 180°C. The unprocessed ackee aril had a pH, titratable acidityand brix of 5.79, 0.52% and 2.70, respectively. Significant changes in these physicochemical properties were only observed in the boiled arils while the highest change in color was observed in the steam fruits. Significant reductions in ascorbate levels of 49.27, 32.86 and 56.29% were observed after boiling, steaming and frying, although these processing methods did not significantly affect carotenoid and phenol levels. The levels of the anti-nutrients reduced significantly with oxalate reducing by 22.37, 26.67 and 37.42% and phytate levels reducing by 62.50, 66.67 and 54.17%, after boiling, steaming and frying, respectively.
Keywords: Processing, phytochemicals, colour, anti-nutrients.