Mineral and Vitamin Concentrations of Heat Processed Plukenetia conophora Seed Kernel Consumed in Nigeria

Abstract

Mineral and vitamin concentrations of heat processed Plukenetia conophora seed kernel consumed as snacks in Nigeria were investigated. The seeds which were obtained from Ojoto in Anambra State, Nigeria were washed in several changes of distilled water, divided into four lots - PCraw (raw sample), PC45, PC90 and PC135 (samples cooked for 45, 90 and 135min respectively), oven-dried and milled into flours. Concentrations of the minerals (Ca, K, Mg, Na, Pb, Cu, Fe, I and Mn) in PCraw decreased as the time of cooking increased from 45min (PC45) to 135min (PC135), while for P, Zn and Se the concentrations increased over time of heat processing. The most abundant mineral was sodium (27.41mg/100g) followed by calcium (21.04mg/100g) and lowest in iodine (3.0µg/100g). Iodine was the most heat-labile mineral followed by iron and then lead. Plukenetia conophora seed kernel flours were found to be excellent sources of vitamins E, K, B1, B6 and B9 and good sources of vitamins D, B2, B3, B5 and thus the plant food is recommended for consumption sinceit could provide significant amount of the recommended daily allowance of these micronutrients for adults.