Tenyang Noel, Ponka Roger, Tiencheu Bernard, Tonfack Djikeng Fabrice, Womeni Hilaire Macaire
Department of Biological Science Faculty of Science University of Maroua Maroua Cameroon.
Department of Agriculture Livestock and By-Products National Advanced School of Engineering University of Maroua Maroua Cameroon.
Food Sci Nutr. 2021 Nov 7;10(2):402-411. doi: 10.1002/fsn3.2637. eCollection 2022 Feb.
The effects of different processing methods on proximate composition, total phenolic content, antioxidant activity, lipid oxidation, and mineral contents of sunflower seeds produced in Far North Region of Cameroon were evaluated. Mean moisture, ash, lipid, protein, fiber, and carbohydrate contents of raw sunflower seeds were 6.60%, 2.55%, 44.65%, 20.17%, 4.08%, and 21.25%, respectively. The changes in moisture, ash (excepted in boiled samples), lipid, protein, fiber, and carbohydrate (excepted in roasted samples) were found to be significant for all cooking methods. Ash and lipid contents of samples roasted at 120°C were found to be significant when compared with other cooking methods. Antioxidant activity increased with treatment. After processing, the acid, peroxide, and thiobarbituric acid values increased significantly, whereas iodine value decreased. The roasting process improved the induction time, and samples roasted at 120°C were found to have the highest induction time (2.29 ± 0.09 hr). Raw sunflower seeds were good sources of potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), and manganese (Mn). Increase in contents of Ca, Mg, Zn, Cu, and Fe was observed during processing. Roasting compared with boiling appeared to be the best cooking method of sunflower seeds concerning nutrient content, antioxidant stability, and lipid stability.
评估了不同加工方法对喀麦隆远北地区生产的向日葵种子的近似成分、总酚含量、抗氧化活性、脂质氧化和矿物质含量的影响。生向日葵种子的平均水分、灰分、脂质、蛋白质、纤维和碳水化合物含量分别为6.60%、2.55%、44.65%、20.17%、4.08%和21.25%。发现所有烹饪方法下，水分、灰分（煮制样品除外）、脂质、蛋白质、纤维和碳水化合物（烤制样品除外）的变化均具有显著性。与其他烹饪方法相比，120°C烤制样品的灰分和脂质含量具有显著性差异。抗氧化活性随处理而增加。加工后，酸值、过氧化物值和硫代巴比妥酸值显著增加，而碘值降低。烤制过程延长了诱导时间，发现120°C烤制的样品诱导时间最长（2.29±0.09小时）。生向日葵种子是钾（K）、镁（Mg）、钙（Ca）、铁（Fe）、锌（Zn）和锰（Mn）的良好来源。加工过程中观察到钙、镁、锌、铜和铁的含量增加。与煮制相比，就营养成分、抗氧化稳定性和脂质稳定性而言，烤制似乎是向日葵种子的最佳烹饪方法。
