EFFECT OF DIFFERENT PROCESSING METHODS ON THE NUTRITIONAL AND ANTI-NUTRITIONAL COMPOSITION OF WALNUT (JUGLANS REGIA L.)
Abstract
ABSTRACT
This study investigated the effect of different processing methods boiling, roasting, fermentation, and drying-on the proximate composition and anti nutritional properties of walnut (Juglans regia). The proximate parameters determined were moisture, protein, fat, ash, crude fiber, and carbohydrate contents. The samples were designated as A (boiled), B (roasted), C (fermented), and D (dried). The results showed that protein ranged from 17.60- 30.56%, fat 13.83-29.07%, ash 3.00-4.87%, crude fiber 1.33-2.31%, moisture 2.70-6.93%, and carbohydrate 35.55-56.10% Boiling and drying preserved protein, ash, and fiber better, while fermentation enhanced fat content. Roasting resulted in the greatest nutrient losses. The tannins ranged from 0.16-0.71, phytate ranged from 0.09-1.19 and oxalate contents ranged from 0.17-0.18. The study concludes that boiling and drying are the most effective processing methods for retaining the nutritional quality of walnuts.
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