Time Journal of Biological Science and Technology
TJBST Abstract -

Effect of cooking on the antinutrient composition of dikanut (Irvingia gabonensis)

*IBEZIM, GLADYS N.U. ; SAMBO, S.H.; LUKA, C.D.

Department of Biochemistry, University of Jos, Plateau State, Nigeria
mummysalma98@yahoo.com;sambos@unijos.edu.ng +2348058685081
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*Corresponding Author Email :Gladzim3@yahoo.com
 


Some antinutrients namely cyanogenic glycoside, tannins, oxalates, phytates and saponins present in dikanut (Irvingia gabonensis) were determined. Presoaking for 1 h and cooking to tenderness significantly reduced these antinutrients present in dikanuts thereby enhancing the bioavailability of the food nutrients to the body. This reduction improved the nutritional value of the dikanut and its utilization by human or animals.

Key words: Antinutrients, presoaking, cooking, dikanut.