Effect of Heat Treatment in the Anti-Nutritional Composition and Amino Acid Profiles of African Star Apple Seed Flour

ABSTRACT The anti-nutritional composition and amino acid profile of African star apple seed flour was estimated in this project work. The fruit samples were gotten from Oja Oba Oshogbo, Osun State. The seeds were removed for processing where the seed were milled. The seven samples were control (raw material), Steamed for 5 minutes, Steamed for 10 minutes, roasted for 5 minutes, roasted for 10 minutes, after the removal of starch (water was added) protein content, steaming shaft samples. The samples were analyzed for anti-nutritional composition and amino acid profile. The African star apple flour were found to contain substantial amount of phytate ranged (4.13-0.13mg/kg), Tannin (8.51-5.09 mg/kg), Alkaloid (6.90-6.86 mg/kg), oxalate (225.6-95.6 mg/kg). The amino acid profile results showed that the leucine ranged from (8.31-5.79 g/100g), lysine ranged (5.11-3.95 g/100g), isoleucine ranged (4.88-3.81 g/100g), phenylalanine ranged (4.29-3.02), tryptophan ranged (1.16-0.84), valine ranged (4.35-3.25 g/100g), methionine ranged (1.16-0.84 g/100g), valine ranged (4.35-3.25 g/100g), methionine ranged (2.60-1.60 g/100g), proline ranged (3.92-3.03 g/100g), Arginine ranged (3.66-2.75 g/100g), Histidine ranged (2.88-2.27 g/100g), cystines ranged (2.10-1.23 g/100g), Alanine ranged (4.50-3.13 g/100g), Glutamic acid ranged (13.22-9.19 g/100g), Gluycine ranged (4.17-2.90 g/100g), Threonine ranged (4.08-3.17 g/100g), serine ranged (3.80-3.02 g/100g), Aspartic acid ranged (6.50-5.11 g/100g).