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:	http://ir.uitm.edu.my/id/eprint/26756/ http://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf

id	uitm-26756
recordtype	eprints
spelling	uitm-267562019-12-06T08:29:02Z http://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 http://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf Zulkifli, Marina and Abdullah, Noriham and Ahmad, Noorlaila and Muhammad Nurul Azmi, Aida Firdaus (2016) Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]. [Research Reports] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
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	http://ir.uitm.edu.my/id/eprint/26756/ http://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf
first_indexed	2023-09-18T23:17:24Z
last_indexed	2023-09-18T23:17:24Z
_version_	1777419204573528064

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

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