Abstract:
Baobab (Adansonia digitata L.) seeds are underutilized and native to Savannah
regions of Africa. The problem of the hard-to-cook (HTC) phenomenon with
antinutrients exists. The application of monovalent ion salt solutions becomes
important. This study analyzed the effect of soaking in deionized water, 0.5%
w/v monovalent ion salts (NaCl, NaHCO3), sodium salt of a divalent ion (Na2S2
O5) on the polyphenyl, antioxidant activity, and functional properties. The salts
caused protein, crude fiber, vitamin C, and dry matter contents of 40.2–44.6 g/
100 g, 7.78–9.46%, 3.0–3.4 mg/100 g, and 80.4–86.2%, respectively. Seed
thickness, weight, and color were influenced by soaking in monovalent salt
solutions. The total phenolic content (TPC), total flavonoid content (TFC), and
proanthocyanidins range was 251–326 mg GAE/100 g, 236–288 mg TE/100 g,
and 59–70.4 mg LE/100 g respectively. The Ferric Reducing Antioxidant Power
(FRAP), DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging, and ABTS
+ (2,2’-azinobis-3-ethyl benzothiazoline-6-sulfonate) ranged between 208.4–
291.3 mg EA/g, 86.0–104 mg TE/g, and 98.3–110 μmol AEAC/100 g respectively.
Bulk density, phytates, and oxalates were reduced significantly
(p < 0.05), and gelatinization temperature increased. Monovalent salts reduce
antinutrients, promote solubilization of polyphenols, modify the seed properties,
and contribute to softening of the seeds.
