A. Ihemeje, O. Ukauwa, C.C. Ekwe, Effects of Cooking and Germination on Physiochemical Properties and Sensory Attributes of African Walnut (Tetracarpidium conophorum), IJPPE Volume 1, International Journal of Pharmacology, Phytochemistry and Ethnomedicine (Volume 1)
    Effect of cooking and germination on physiochemical and sensory attributes of African walnut were investigated. Result proved that the protein (14.90%) carbohydrates (15.39%) fat (45.84%) ash (3.5%) and fibre (1.17%) contents of the raw samples were increased by germination but subsequently decreased as germination progresses. Cooking was found to be more effective in reduction of antinutrients than germination thereby leading to enhanced bioavailability of most essential minerals (calcium, magnesium, sodium, phosphorus etc). Results also indicate significant (P<0.05) improvement on the functional properties (water absorption capacity, oil absorption capacity, ) of the raw sample by cooking and germination. Evaluation of sensory attributes showed that cooked walnut was most preferred to germinated and boiled walnut in terms of taste, after taste and general acceptability.