Effect Of Processing Methods On The Biochemical Properties And Antioxidant Activities Of African Pear (Dacryodes Edulis):- Douglas, Ifeoma R
ABSTRACT
This study
investigated the effect of processing methods (raw, roasted, and boiled) on the
proximate, mineral, vitamin, and antioxidant composition of African pear
(Dacryodes edulis). Proximate analysis showed that roasting significantly reduced
moisture content (3.28%) while increasing fat (48.82%), fibre(4.93%), and
energy value (593.70 kcal), compared to boiling which elevated moisture (4.90%)
and carbohydrate content (39.12%) but lowered protein (8.00%) and fat (41.32%).
Mineral results revealed superior retention of iron (16.11 mg/100 g) and
magnesium (30.31 mg/100 g) in roasted samples, whereas boiling markedly reduced
calcium, potassium, and phosphorus due to leaching. Antioxidant assays
indicated that raw samples possessed the highest total phenolics (250.37
mgGAE/g) and flavonoids (129.66 mgQE/g), but roasted samples preserved greater
antioxidant activity relative to boiled samples. Vitamin composition showed
significant thermal degradation, especially for vitamin C and B-complex, with raw
samples maintaining the highest levels. Overall, African pear is a
nutrient-dense fruit rich in fat, essential minerals, antioxidants, and
vitamins. Roasting proved to be the most nutritionally beneficial processing
method, enhancing energy value, fibre, mineral retention, and antioxidant
capacity while minimizing nutrient losses
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DOUGLAS (2026). Effect Of Processing Methods On The Biochemical Properties And Antioxidant Activities Of African Pear (Dacryodes Edulis):- Douglas, Ifeoma R. Repository.mouau.edu.ng: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-biochemical-properties-and-antioxidant-activities-of-african-pear-dacryodes-edulis-douglas-ifeoma-r-7-2
DOUGLAS. "Effect Of Processing Methods On The Biochemical Properties And Antioxidant Activities Of African Pear (Dacryodes Edulis):- Douglas, Ifeoma R" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-biochemical-properties-and-antioxidant-activities-of-african-pear-dacryodes-edulis-douglas-ifeoma-r-7-2. Accessed 01 Apr. 2026.
DOUGLAS. "Effect Of Processing Methods On The Biochemical Properties And Antioxidant Activities Of African Pear (Dacryodes Edulis):- Douglas, Ifeoma R". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-biochemical-properties-and-antioxidant-activities-of-african-pear-dacryodes-edulis-douglas-ifeoma-r-7-2 >.
DOUGLAS. "Effect Of Processing Methods On The Biochemical Properties And Antioxidant Activities Of African Pear (Dacryodes Edulis):- Douglas, Ifeoma R" Repository.mouau.edu.ng (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-biochemical-properties-and-antioxidant-activities-of-african-pear-dacryodes-edulis-douglas-ifeoma-r-7-2