Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds

Abstract

AbstractThe effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, and antinutritional properties were evaluated. Result showed a reduction in antinutritional properties and improvement in protein content which were observed to increase with cooking (at 100°C) and fermentation period (24–96 hr). Functional analyses showed an increase in foaming and emulsion properties, while water absorption capacity and swelling power were observed to likewise increase with an increasing temperature between 60°C and 90°C. There was also an improvement in foaming properties with increase in salt (NaCl) concentration, while emulsifying property decreases with an increase in salt (NaCl) concentration. Based on the result of the findings of this study, it can be stated that the cooking and fermentation processes employed in this study can enhance the domestic and industrial utilization of these seeds.