Effect of boiling and roasting on the physicochemical properties of Djansang seeds ().

This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group was left unprocessed and served as the control. Polyphenols were extracted from the processed seeds using the maceration method, and their content and antioxidant activity were evaluated. Oils were extracted from the dried seeds by Maceration method, and the quality was analyzed by determining their peroxide value (PV), thiobarbituric acid value (TBA), iodine value (IV), and acid value (AV). The changes in proximate composition and mineral content of the processed samples were also evaluated using standard methods. Results showed that traditional roasting significantly decreases ( < .05) the polyphenol content and antioxidant activity of Djansang seeds as compared to boiling. The analysis of oil showed that traditional roasting and boiling significantly reduce the quality of Djansang seed oil (PV: 10.85-38.49 meq O/kg; TBA: 1.80-3.20 ppm; AV: 0.28%-0.82%; and IV: 104.27-98.11 g I/g for roasted samples, and PV: 10.85-27.52meq O/kg; TBA: 1.45-2.28 ppm; AV: 0.56%-0.96%; and IV: 105.87-102.96 g I/g for boiled samples) compared to the control (PV: 9.96 meq O/kg; TBA: 1.01 ppm; AV: 0.11%; and IV: 104.83 g I/g) and that traditionally roasted samples were the most affected. The proximate and mineral composition of Djansang was also affected during processing. Boiling for 5 and 10 min ( 5 min and 10 min) and traditional roasting for 5 min ( 5 min) appear to be the best processing methods of Djansang for production of Djansang-based foods like Djansang sauce.