Antinutrients Composition Of Foam Mat Dried Black Plum Powder

Abstract

Antinutrients composition of foam mat dried black plum fruits were studied. Fresh black plum was washed with distilled water and sorted to remove bad ones. The edible portions of the plum were removed manually with a clean kitchen knife and the pulp collected in a sterile container. The mixture of the pulp, foaming agent (glycerol monostearate at 5-15%) and stabilizing agent (carboxymethyl cellulose at 3-5%) were whipped using a kitchen mixer for 30 min to subject it to foaming process and thereafter, spread on a stainless-steel tray and placed in a cabinet dryer for drying at different temperature (50 - 70°C), weighed at 30 min interval until a moisture content of less than 10% was achieved. After drying, the plum was scrapped from the tray, milled, sieved into powder and thereafter subjected to antinutrient analysis. The results obtained includes oxalate (9.19 13.30 mg/100g), phytate (4.87-7.01 mg/100g), tannin (5.74-7.92 mg/100g), saponin (5.77-8.66 mg/100g) cardiac glycoside (6.45-8.94 mg/100g). Sample not foam mat dried recorded a significant (p≤=0.05) lower values than foam mat dried samples for all the antinutrient investigated. It could be concluded that foam mat drying at lower temperature does not have a positive effect on antinutrient composition of black plum powder except for sample foam mat dried at moderate temperature.