EVALUATION OF BOILED AND SOAKED AKEE APPLE (BLIGHIA SAPIDA) ARIL 1,2*

• K. A. Babalola

  Department of Food Technology, Faculty of Technology, University of Ibadan, Oyo State, Nigeria Deparrtment of Food Science and Technology, The Oke-Ogun Polytechnic, Saki, Oyo State, Nigeria.

  Author

Akee apple (Blighia sapida) is an under-utilized fruit crop. Akee apple is associated with potent alkaloids known as hypoglycins A and B. The objective of this research was to determine the effect of processing on the chemical properties of akee apple aril. The matured akee apple fruits used for this research work were obtained from Saki, OkeOgun area of Oyo state, South-west Nigeria. The aril was subjected to boiling and a combination of boiling and soaking. The processed aril was then subjected to proximate, mineral analysis and antinutritional content determination. The protein, fat and ash content decrease with processing, the moisture content of boiled aril ranged from 3.21% in raw akee apple aril to 3.87% in akee apple aril boiled for 30 minutes. The hypoglycin content of aril boiled for 40 minutes was 10.33 mg/100g and that subjected to boiling and soaking for 8 h was 4.50 mg/100g. The processing employed in this research reduced the antinutrient content of akee apple aril.

1. K. A. Babalola, Department of Food Technology, Faculty of Technology, University of Ibadan, Oyo State, Nigeria Deparrtment of Food Science and Technology, The Oke-Ogun Polytechnic, Saki, Oyo State, Nigeria.

   Department of Food Technology, Faculty of Technology, University of Ibadan, Oyo State, Nigeria Deparrtment of Food Science and Technology, The Oke-Ogun Polytechnic, Saki, Oyo State, Nigeria.

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