Effect of Heat Treatment on the Anti-Nutrition Composition and Amino Acid Profile of African Star Apple Seed Flour

The anti-nutrition composition and amino acid profile of African star apple flour was estimated in this project work. The seed control (raw materials) steamed 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 seed flour were found to contain substantial amount of Phytate ranged (4.13 mg/kg - 0.13 mg/kg), Tannin (8.51 mg/kg - 5.09 mg/kg), Alkaloid (6.90 mg/kg - 6.86 mg/kg), Oxalate (225.6 mg/kg - 95.6 mg/kg). The amino acid profile results showed that the leucine ranged (8.31 g/100g - 5.79 g/100g), lysine ranged (5.11 g/100g - 3.95 g/100g), iso leucine ranged (4.80 g/100g - 3.81 g/100g), phenylalanine ranged (4.29 g/100g - 3.02 g/100g), tryptophan ranged (1.16 g/100g - 0.84 g/100g), valine ranged (4.35 g/100g - 3.25 g/100g), methionine ranged (2.60 g/100g - 1.60 g/100g), proline ranged (3.92 g/100g - 3.03 g/100g), Arginine ranged (3.66 g/100g - 2.75 g/100g), Histidine ranged (2.88 g/100g - 2.77 g/100g), cystines ranged (2.10 g/100g - 1.23 g/100g), Alanine ranged (4.50 g/100g - 3.13 g/100g - 1.23 g/100g), Glutamin acid ranged (13.22 g/100g - 9.19 g/100g), Glycine ranged (4.17 g/100g - 2.90 g/100g), Threonine ranged (4.00 g/100g - 3.17 g/100g), serine ranged (3.80 g/100g - 3.02 g/100g), Aspartic acid ranged (6.50 g/100g - 5.11 g/100g).