EFFECT OF BOILING TIMES ON THE CHEMICAL COMPOSITION, PHYTOCHEMICALS, ANTIOXIDATIVE AND LIPID QUALITY OF AFRICAN WALNUTS (TETRACARPIDIUM CONOPHORUM)

African walnuts are a rich source of nutrients and bioactive compounds, but processing methods can significantly affect their quality. This study examined the effects of boiling times on the chemical, phytochemical, antioxidant, anti-nutritional, and lipid profile of African walnuts. Walnut samples were boiled for 30 and 60 minutes, with and without shells, and analyzed for various parameters. Findings indicate that boiling time and shell presence significantly affect the walnuts' chemical and nutritional properties. Specifically, extended boiling times led to a reduction in phytochemical levels and antioxidant activity, with walnuts boiled without shells showing greater nutrient losses than those with shells. Lipid quality was also influenced, as longer boiling durations resulted in increased lipid oxidation, particularly in samples boiled without shells. These results highlight the importance of optimizing boiling conditions to preserve the nutritional and functional qualities of African walnuts, with potential implications for processing practices and dietary. Results showed significant changes in phytochemical composition, antioxidant activity, and anti-nutritional content with increased boiling time. Boiling without shells led to greater losses of bioactive compounds compared to boiling with shells. Lipid quality also varied with boiling time and shell presence. Thepreserve preserve findings suggest that optimal boiling times and shell removal strategies can preserve the nutritional and phytochemical value of African walnuts. This research contributes to understanding the effects of processing on nut quality and informs strategies for preserving the nutritional benefits of African walnuts. The results has shown that the boiling time, boiling with or without shell had effect on the nutrient retention, antioxidant activity, and lipid quality of the walnuts. Specifically, boiling time significantly affected the peroxide value, iodine value, refractive index, and total yield of the walnut oil. Additionally, boiling reduced the levels of antinutritional factors such as phytate and tannins. The findings suggest that optimal boiling time is crucial to preserve the nutritional and chemical quality of African walnuts. Boiling for extended periods may compromise the lipid quality and antioxidant activity of the walnuts. However, moderate boiling times can reduce antinutritional factors while retaining beneficial compounds. The study's outcomes have implications for food processing, nutrition, and human health. African walnuts can be a valuable source of essential nutrients and antioxidants, but processing methods should be optimized to preserve their quality. Future research should focus on exploring other processing methods and their effects on walnut quality. In conclusion, to minimize potential negative effects on nutrient retention and lipid quality, boiling time should be optimized. Boiling African walnuts with their shells is advised to retain valuable minerals that may leach away when boiled without shells. Other heat treatment could also be considered.