Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting
Danlami Ibi Kwino | Wilfred Ifeanyi Okonkwo | Okey Francis Obi
The purpose of this paper is to examine changes in the mechanical and chemical properties of Monodora myristica seeds and kernels during roasting. The roasting parameters considered in the experiment encompassed three different roasting air temperatures (140ºC, 170ºC and 200ºC) and four different roasting durations (2, 7, 12 and 17 min.). The mechanical properties of seeds were investigated in two orientations (vertical and horizontal) including the bioyield point, rupture force, deformation at rupture and energy for rupture. The chemical properties included the fat, protein, ash, crude fibre and carbohydrate seed content. On balance, the results obtained indicated that the mechanical properties of Monodora myristica seeds and the chemical properties of Monodora myristica kernels improved with increasing roasting temperatures and durations, with the exception of fat and carbohydrate contents. The roasting parameters significantly influenced (p<0.05) the mechanical properties of the seeds in both vertical and horizontal orientations. The chemical properties of the kernels were significantly affected by the roasting conditions, with the exception of the moisture content.
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