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EFFECT OF TRADITIONAL PROCESSING METHODS ON THE NUTRITIONAL AND ANTINUTRITIONAL COMPOSITION OF TURMERIC (Curcuma longa)
Abstract
Turmeric (Curcuma longa)in the past was consumed in small quantity as a spice, but in recent times, it's being
consumed in large quantities because of the several reported health benefits associated with it. However, the
presence of some antinutrients may pose health challenge and therefore prevent harnessing of the full nutritional
benefits of turmeric. The research therefore, was conducted to determine the best method amongst the current
traditional methods of processing turmeric practiced, that will reduce the antinutients and at the same time retain
much of the macro and micronutrients. The commonly practiced processing methods evaluated were boiling plus
sundrying, shade drying and sundrying alone. The elements evaluated include: antinutrients(oxalate, alkaloids,
flavonoids, saponins, tannins and phenols), macronutrients (protein, fat, fibre and carbohydrate) and the
micronutrients which include: vitamin C, vitamin A and mineral elements (calcium, magnesium, potassium and
sodium). The results obtained showed that all processing methods significantly (p˂0.5) reduced the antinutrient
contents, but, boiling plus sundrying was most efficient, followed by shade drying. However, shade drying
retained more of the micronutrients while sun drying alone showed the least efficiency in both antinutrient
reduction and nutrient retention. Therefore, from the results obtained, boiling and shade drying is recommended
as more efficient processing methods that will reduce the antinutrients and retain much of the macro and
micronutrients.
