Changes In The Major Nutrients Of The Seeds Of Treculia Africana During Dietary Preparation

Summary

The raw seeds, parboiled seeds and the cooked ‘testa-free’ seeds of Treculia africana have been analysed with respect to their moisture, protein, fat, crudefibre and mineral content. The cotyledons of the seeds arc a good source ofProtein and energy. Parboiled and cooked ‘testa-free’ seeds contained slightlyhigher concentrations of crude protein and lower concentrations of crude fatthan raw unprocessed seeds.