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- Title
Effects of thermal processing on nutritional composition and toxicity of jackfruit seeds.
- Authors
Andrade do Nascimento, Pedro César; Moser de Araújo Lopes, Melissa; Montenegro Stamford, Thayza Christina; Xavier de Souza Leão, Viviane Lansky; de Almeida Ribeiro, Marisilda; Angélica da Silva Vasconcelos, Margarida
- Abstract
This study evaluated the impacts of thermal processing on the chemical composition of jackfruit seeds and their toxicity. The ash content of the seeds subjected to roasting was higher (3.21%) compared to the seeds in the other treatments. However, the contents of moisture (5.29%) and protein (10.49%) were lower. The protein content showed a significant difference (P≤ 0.05) among the studied groups (10.49%). The lipid content was lower in the seeds subjected to cooking (1.13%), while the carbohydrate content showed a significant difference (P≤ 0.05) among the groups studied (54.11%). Raw seeds had the highest fiber content (25.20%). Regarding toxicity, only the cooked jackfruit seed flour showed cytotoxic potential. However, none of the samples caused irritation or vascular disorders in fertilized eggs. These results suggested that heat treatment can ensure the safety of seeds against cytotoxicity; although, it reduces the content of some macronutrients.
- Subjects
COMPOSITION of seeds; JACKFRUIT; CHEMICAL processes; CYTOTOXINS; SEEDS; SEED treatment
- Publication
Ciência Rural, 2024, Vol 54, Issue 4, p1
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20230111