Babalola, K. A.

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Akee apple (Blighia sapida) is an under-utilized fruit crop. Akee apple is associated with potent alkaloids known as

hypoglycins A and B. The objective of this research was to determine the effect of processing on the chemical

properties of akee apple aril. The matured akee apple fruits used for this research work were obtained from Saki, Oke-

Ogun area of Oyo state, South-west Nigeria. The aril was subjected to boiling and a combination of boiling and

soaking. The processed aril was then subjected to proximate, mineral analysis and antinutritional content

determination. The protein, fat and ash content decrease with processing, the moisture content of boiled aril ranged

from 3.21% in raw akee apple aril to 3.87% in akee apple aril boiled for 30 minutes. The hypoglycin content of aril

boiled for 40 minutes was 10.33 mg/100g and that subjected to boiling and soaking for 8 h was 4.50 mg/100g. The

processing employed in this research reduced the antinutrient content of akee apple aril.

Keywords:Akee apple, boiling, soaking, minerals, antinutrient