Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia
Cactus pear (Opuntia ficus-indica) seed is one of the main components of fruit crops. The seed is tightly packed together in a mucilaginous structure inside the endocarp of the fruit. The present study investigated the nutritional composition, antinutritional factors, and phytochemical and sensory a...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/5697052 |
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| author | Tewelde Hailemicheal Reda Mulubrhan Kahsay Atsbha |
| author_facet | Tewelde Hailemicheal Reda Mulubrhan Kahsay Atsbha |
| author_sort | Tewelde Hailemicheal Reda |
| collection | DOAJ |
| description | Cactus pear (Opuntia ficus-indica) seed is one of the main components of fruit crops. The seed is tightly packed together in a mucilaginous structure inside the endocarp of the fruit. The present study investigated the nutritional composition, antinutritional factors, and phytochemical and sensory attributes of cactus pear seeds collected from Hatset Kebele, Hawzen Woreda, Tigray region. The sample provides 392.84 kcal/100g energy in dry weigh basis. The dietary Ca, K, P, Fe, and Zn contents of the sample accounted 390.14mg, 446.46mg, 206.18mg, 4.37mg, and 2.01mg per 100 g, respectively. Despite the high phytate content (259.20mg/100g), the sample had appreciable amount of antioxidant capacity (43 to 95% of inhibition). The sample also had high value of water solubility index (5.6g/100g) and low value of bulk density (0.80g/ml). The sensory evaluation revealed that consumption of “Himbasha” (traditional bread) formulated with wheat flour was more preferable up to the ratio of 85:15% (wheat/seed). |
| format | Article |
| id | doaj-art-814ac2d91d2144e7a78f557c318fab08 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-814ac2d91d2144e7a78f557c318fab082025-02-03T06:13:13ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/56970525697052Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, EthiopiaTewelde Hailemicheal Reda0Mulubrhan Kahsay Atsbha1Police Health Science College, Ethiopian Police University, Addis Ababa, EthiopiaFood Science and Post-Harvest Technology, Mekelle University, Mekelle, EthiopiaCactus pear (Opuntia ficus-indica) seed is one of the main components of fruit crops. The seed is tightly packed together in a mucilaginous structure inside the endocarp of the fruit. The present study investigated the nutritional composition, antinutritional factors, and phytochemical and sensory attributes of cactus pear seeds collected from Hatset Kebele, Hawzen Woreda, Tigray region. The sample provides 392.84 kcal/100g energy in dry weigh basis. The dietary Ca, K, P, Fe, and Zn contents of the sample accounted 390.14mg, 446.46mg, 206.18mg, 4.37mg, and 2.01mg per 100 g, respectively. Despite the high phytate content (259.20mg/100g), the sample had appreciable amount of antioxidant capacity (43 to 95% of inhibition). The sample also had high value of water solubility index (5.6g/100g) and low value of bulk density (0.80g/ml). The sensory evaluation revealed that consumption of “Himbasha” (traditional bread) formulated with wheat flour was more preferable up to the ratio of 85:15% (wheat/seed).http://dx.doi.org/10.1155/2019/5697052 |
| spellingShingle | Tewelde Hailemicheal Reda Mulubrhan Kahsay Atsbha Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia International Journal of Food Science |
| title | Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia |
| title_full | Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia |
| title_fullStr | Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia |
| title_full_unstemmed | Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia |
| title_short | Nutritional Composition, Antinutritional Factors, Antioxidant Activities, Functional Properties, and Sensory Evaluation of Cactus Pear (Opuntia ficus-indica) Seeds Grown in Tigray Region, Ethiopia |
| title_sort | nutritional composition antinutritional factors antioxidant activities functional properties and sensory evaluation of cactus pear opuntia ficus indica seeds grown in tigray region ethiopia |
| url | http://dx.doi.org/10.1155/2019/5697052 |
| work_keys_str_mv | AT teweldehailemichealreda nutritionalcompositionantinutritionalfactorsantioxidantactivitiesfunctionalpropertiesandsensoryevaluationofcactuspearopuntiaficusindicaseedsgrownintigrayregionethiopia AT mulubrhankahsayatsbha nutritionalcompositionantinutritionalfactorsantioxidantactivitiesfunctionalpropertiesandsensoryevaluationofcactuspearopuntiaficusindicaseedsgrownintigrayregionethiopia |