EFFECTS OF MAILLARD REACTIONS ON Adenopus breviflorus benth SEED: PROXIMATE COMPOSITION AND PHYTOCHEMICAL SCREENING

Adenopus breviflorus benth seed has been reported to be a protein rich oily seed. It is usually consumed in the southern part of Nigeria, roasted and as soup condiment. Maillard reactions occur when a food substance containing amino group/protein and sugar/carbohydrate are roasted or heated. This research work therefore investigates the effects of roasting/ Maillard reactions on the proximate composition of A. breviflorus seed and phytochemical properties of A. breviflorus seed’s ethanolic extract using standard methods. The proximate analysis showed that crude protein and crude fat content of the sample reduced with roasting from (25.78 ± 0.03 to 22.83 ± 0.25) % and (30.38 ± 1.3654 to12.04 ± 0.2816) % respectively, while carbohydrate and crude fibre increased from (17.10 ± 1.33 and 15.12 ± 0.91) % to (35.69 ± 3.04 and 19.72 ± 0.30) % with roasting respectively. Phytochemical screening showed that the ethanolic extracts from both the fresh and roasted A. breviflorus seed contain alkaloids, cummarins, flavonoids and phenols. However, tannins were discovered in raw samples, but were absent in the roasted sample. The total phenolic composition of the sample reduced while total flavonoid content increased with roasting. Maillard reactions therefor leads to reduction in crude protein and crude fat content, tannin and phenolic compounds in A. breviflorus seed ethanolic extract, but leads to the increase of carbohydrates, crude fibre, and total flavonids. Hence, roasting of A. breviflorus which leads to Milliard reactions in the sample, can increase the blood sugar of consumers due to the increased carbohydrate content and may therefor increase the chance of occurrence of diabetes in consumers.