Nutrient and phytochemical content, anti-oxidant activities

Abstract

Background: Cactus pear (Opuntia ficus-indicia) seed is one of the main components of fruit crops which are tightly packed together in a mucilaginous structure inside the endocarp of the fruit.

Objective: The study was carried out to investigate the nutritional composition, anti-nutritional factors, anti-oxidant activities and functional properties of cactus pear seeds collected from Tigray region.

Methods: Standard analytical methods were use to analyze nutritional composition, antinutritional factors, anti-oxidant activities and functional properties of cactus pear seeds.

Results: Average values for moisture, crude protein, crude fat, crude fiber, total ash, carbohydrate and gross energy were 4.17g/100g, 10g/100g, 10.50g/100g, 18.23g/100g, 1.63g/100g, 55.47g/100g and 392.84cal on dry weight basis, respectively. The contents of Ca, K, P, Fe, and Zn content of the samples were 390.14mg/100g, 446.46mg/100g, 206.18mg/100g,4.37mg/100g, and 2.01mg/100g, respectively. High phytate (259.20mg/100g), low tannin (0.13mg/100g) and oxalate (0.11mg/100g) contents were observed. The methanolic extract of the seed exhibited anti-oxidant capacity ranging from 43 to 95% of inhibition. With regard to functional properties seed flour, high value of water solubility index (5.6g/100g) and low value of bulk density (0.80g/ml) on dry fresh weight basis were observed. Ambasha, traditional fermented flat bread prepared from 95% wheat flour and 5%cactus pear seed flour was highly accepted by panelists compared with other ratios.

Conclusion: This study demonstrated that cactus pear seeds can be used as supplement to cereal-based foods consumed in rural areas.