EFFECT OF SOAKING AND COOKING ON THE FUNCTIONAL PROPERTIES, NUTRIENTS AND ANTINUTRIENT CONTENTS OF AFRICAN WALNUT (TERACARPIDUM CONOPHORUM) FLOUR

Abstract This Study was aimed at evaluating the effects of soaking and cooking African walnut on the physicochemical properties of the flours. The procured nuts were divided into three portions. The first portion was processed into flour without any treatment and as control sample. The second portion was soaked in water for 12 hours before processing into flour while the third portion was cooked in water for 45 minutes before processing into flour. The flours obtained were analyzed for functional properties, proximate composition, mineral and antinutrientional contents. The results shows That Sample C has the highest potassium (65.07ml/g) and sample s has the lowest potassium content (52.23ml/g). sample c also has the highest protein content (16.5%) and sample R has the lowest protein content (14.97%).sample s has the highest fibre content of (5.17%) and the sample c has the lowest fibre content (3.83%). Sample S has the highest fat content (49.34%) and sample r has the lowest fat content (41.73%). Carbohydrates content of sample s decreases due to soaking process taken. Oxalate shows the highest value(12.156mg/g) In sample C ad sample R has the lowest value of oxalate (9.316mg/g). In Water absorption capacity like bulk density, water absorption, oil absorption, foaming capacity, emulsion capacity, solubility and swelling power, the Samples are significantly difference, some are due changes in temperature. The findings suggest that soaked processing is the most effective method for enhancing the nutritional and functional properties of African walnut flour, making it a valuable ingredient for food formulations.