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