Effects of boiling and ultrasound treatment on proximate composition, minerals and in vitro protein digestibility of Cirina butyrospermi powder

Cirina butyrospermi possesses nutritional content that holds promise for addressing nutritional needs. However, to make them suitable as an ingredient for enhancing other products, processing them into powder form is necessary. In this study, the effects of boiling, ultrasound treatment, and a combination of partial boiling and ultrasound treatment on the proximate composition, mineral contents (calcium, zinc, and iron), and in vitro protein digestibility of Cirina butyrospermi powder were investigated. Principal component analysis was performed to assess the impact of the treatment methods on the proximate composition, mineral contents, in vitro protein digestibility, and sensory attributes of the resulting Cirina butyrospermi powder. Ultrasound treatment resulted in the highest levels of protein (23.52 %), ash (1.47 %), carbohydrates (34.86 %), iron (3.04 mg/100g), calcium (58.21 mg/100g), and zinc (4.58 mg/100g) in the Cirina butyrospermi powder. Boiling treatment yielded the highest fat content (2.53 %), moisture content (55.32 %) and in vitro protein digestibility (65.08 %), while partial boiling and partial ultrasound treatment had the highest fibre content (3.54 %). Ultrasound treatment was associated with the first principal component, which accounted for 79.18 % of the total variability and was primarily dominated by protein, ash, carbohydrates, calcium, zinc, and iron content. In terms of sensory attributes, ultrasound treatment represented 84.49 % of the variability, with overall acceptability, residual bitterness, appearance, grittiness, taste, and aroma being the dominant sensory attributes. Conclusively, ultrasound treatment effectively preserved both the nutrient content and sensory qualities of Cirina butyrospermi powder, making it a promising method for processing Cirina butyrospermi into a versatile and enriching ingredient for various products.