EFFECT OF GERMINATION ON THE CHEMICAL COMPOSITION, PHYTOCHEMICALS, ANTIOXIDANTS AND LIPID QUALITY OF AFRICAN WALNUT
Abstract
African walnut (Tetracarpodium conoporum) is a valuable nut with potential health benefits. Germination is a natural process that can alter the nutritional and bioactive properties of seeds. This study investigated the impact of germination on the chemical composition, phytochemical profile, antioxidant activity, and lipid quality of African walnut kernels. Results revealed that germination significantly influenced the levels of macronutrients, micronutrients, and bioactive compounds. Notably, there was an increase in the concentration of bioactive compounds such as phenolic acids and flavonoids, which are known for their antioxidant properties. Germination also led to a reduction in the lipid content of the kernels, potentially improving their nutritional profile. The enhanced antioxidant activity and modified lipid composition suggest that germinated African walnuts could have enhanced health benefits compared to their non-germinated counterparts. Further studies are needed to fully elucidate the mechanisms underlying these changes and to explore the potential applications of germinated African walnuts in food and nutraceutical products.
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