Effect of roasting regime on phytochemical properties of Senna occidentalis seeds
2016
Abiodun A. Olapade | Oreofeoluwatomi A. Ajayi
<em>Senna occidentalis </em>seeds were roasted at varying temperatures of 190, 210 and 230 <sup>o</sup>C each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavonoids, alkaloids, glycosides, oxalate and phenolics. Phytochemicals are compounds hypothesized for much of the disease-protection provided by diets high in fruits, vegetables, legumes, cereals and plant-based beverages. This study has clearly shown that roasting time and temperature have significant effects on the seed parameters analyzed. There was an increase in tannin, alkaloid, saponin and phenolic contents and a decrease in the contents of flavonoids and oxalates.
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