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Author(s): Chizaram B. Nweke, Michael O. Odo.

Volume/Issue: Volume 8, Issue 3 (2025)

Page No: 28-42

Journal: African Journal of Agriculture and Food Science (AJAFS)

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Abstract:

The study investigated the effect of pre-processing operations on antioxidant properties and activities of Prosopis africana seed. The following pre-processing operations were considered: boiling, germination, soaking and roasting. The antioxidant properties and activities of the processed Prosopis africana seed were analyzed using standard methods. The data obtained were analyzed using one way ANOVA while Turkey HSD was adopted for post hoc test. All statistical tests were conducted at 5 % level of significance. The roasted sample were higher in Total phenol (7.49 mgGAE/g), Anthocyanin (6.44 mg/100g) but Vitamin E was found to be highest in the germinated seed (3.87 mg/100g). The boiled were higher in Beta carotene (103.85 mg/100g) while the germinated and soaked seed were higher in Vitamin C (8.59 mg/100g) and Flavoniod (6.50 mg/100g respectively). Roasting gave a higher OH scavenging activity (70.68 %) and Reducing Power Activity (80.30%) while soaking gave a higher DDPH activity (70.64). The Flavoniod, Total phenol, Anthocyanim and Vitamin E are significantly correlated to OH and FRAP while Beta carotene is significantly correlated to DPPH. The study had revealed that pre-processing operations had significant effect on the antioxidant properties and activities of Prosopis africana seeds which offers nutritional and health benefits. Processed Prosopis africana seeds are recommended for consumption as a good source of antioxidants.

Keywords:

Legumes, Antioxidants Properties, Pre-processing, Prosiopis africana and Antioxidant Activity.

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