Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour

Abstract

The seeds of Ricinodendron heudelotii (Baill.) Pierre ex Pax (njangsa) is a West and Central African culinary condiment and spice. It has been recognized for its nutritional and functional benefits, but remains underutilized. The effect of boiling time on the nutritional, functional, and phytochemical properties of seed flour was investigated for diverse food applications. This original research article used a completely randomized design (CRD). The study was carried out in the Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Anambra State in June, 2024. The seeds were processed into three (3) flour samples: G1 (unprocessed control); G2 (boiled for 2 h at 800C) and G3 (boiled for 4 h at 800C). Proximate, phytochemicals, vitamins (A, E, and C), and functional properties were analyzed using standard methods. The data were analyzed statistically using one-way analysis of variance and Fisher’s LSD post hoc test (p<0.05). There were high crude protein (23.62-24.75%) and total carbohydrate (27.91-32.42%), with crude fat significantly reduced by boiling (34.08-39.28 mg/100g). Total phenolics and flavonoids increased by boiling (7.09-8.46 mg GAE/g and 5.61-6.01 mg QE/g, respectively). Phytate was significantly reduced at 2 h (191.49 mg/100g) and increased at 4 h (240.90 mg/100g), indicating a non-linear anti-nutritional response to prolonged boiling. Vitamin A increased with boiling duration (10.08-11.23 mg/100g), while vitamin C peaked at 2 h. Vitamin E declined with boiling duration (4.58-3.66 mg/100g). Water and oil absorption capacities increased with boiling duration (102.00-127.50% and 116.50-133.00%, respectively). Foaming capacity and stability were undetectable in all samples. LGC increased (20% to 30%) with boiling time. Boiling duration significantly (p<0.05) influenced the studied parameters, with 2 h (800C) identified as optimal for phytate reduction, phenolic enhancement, and vitamin retention. The results are useful for standardizing seed flour processing and valorization.