ABSTRACT

This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties of ukpo, ofor and achi. Ukpo, Ofor and Achi seed flours were analyzed using toasting and steeping technique at varying time intervals (5 and 10mins) as well as sprouting technique. The result obtained from the functional properties of the ukpo, ofor and achi flours showed that water absorption capacity, swelling index, emulsification capacity, gelatinization capacity and bulk density ranged from ranges from 2.61 to 5.65ml/g, 3.41 to 6.05%, 16.73 to 24.63%, 4.50% to 12.40% and 0.57g/ml to 0.66g/ml respectively. Also, the proximate composition showed that moisture content, dry matter, total ash, crude protein, crude fat, crude fiber and carbohydrate ranged from 8.14 to 11.53%, 29.72 to 92.70%, 1.68 to 2.75%, 4.56 to 7.39%, 1.85 to 3.03% and 20.88 to 26.46% respectively. The result of the mineral composition showed that calcium, potassium, phosphorus, zinc, iron and sodium values for ukpo, ofor and achi were 68.28mg/100g to 79.95mg/100g, 74.49mg/100g to 82.90mg/100g, 42.30mg/100g to 46.76mg/100g, 4.09mg/100g to 6.31mg/100g and 26.43mg/100g to 36.79mg/100g respectively. The Vitamins (A, B1, B2, B3, C and E) values ranged from 2.41 to 13.28 mg/100g, 0.46 to 0.71mg/100g, 0.22 to 0.50mg/100g, 0.31 to 0.61mg/100g, 4.61 to 6.10mg/100g and 2.61 to 3.85mg/100g respectively. The result of the phytochemical composition (mg/100g) such as tannin, alkaloid and phytate for ukpo, ofor and achi flour ranged from 2.56 to 3.95mg/100g, 1.27 to 1.94mg/100g and 0.62 to 0.91mg/100g respectively. Analysis showed that there were significant (p < 0.05) differences in the functional properties, phytochemical and nutrient values in ukpo, ofor and achi flours. Thus, the study affirms the presence of functional, phytochemical, mineral and nutrient values in ukpo, ofor and achi flours. The study also asserts that suitability of sprouting technique in ukpo, ofor and achi flour processing.