Effect of preprocessing methods on the physicochemical and functional properties of koreeb (Dactyloctenium aegyptium) seeds.

The purpose of this study is to evaluate the nutritional, physicochemical, functional and antioxidant properties of koreeb seeds (KS) exposed to fermentation, blanching, roasting, cooking, soaking, and malting treatments. The samples were milled into flour and analyzed for their nutritional, physicochemical, functional and antioxidant properties using standard methods. Fermentation significantly increased the crude protein content and water absorption capacity by 7.32% and 7.77% respectively, as well as reduced the bulk density by 15.5% and improved the lightness of koreeb seeds flour (KSF). Malting treatment alone improved the content of water-soluble vitamins contents (vitamin C and B-vitamins) and increased the lysine content by 4.48% as well. Calcium (Ca), was the dominant mineral in all KSF samples and the roasted sample revealed the highest Ca content. Overall, the results indicated that in comparison with various treatments performed, fermentation of KS could improve the nutritive quality and functional properties of these seeds. • Koreeb (Dactyloctenium aegyptium) seeds were treated using different processing methods. • Fermentation increased protein, water and oil absorption capacities and lightness of koreeb seeds flour. • Vitamin C and B-vitamins contents were increased due to malting process. • Final viscosity, set back and trough viscosity were reduced as result of processing. [ABSTRACT FROM AUTHOR]