Nutritional and Antinutritional Properties of lindur (Bruguiera gymnorrhiza) Fruits Flour from Different Pre-Treatments

Abstract

Background: lindur (Bruguiera sp) fruits are rich in nutrition and bioactive compounds, but also had several anti-nutritional factors like tannins, saponins, and hydrogen cyanide (HCN). The aim of this study was to investigate the effect of pre-treatments on the preparation of lindur fruits flour to the nutritional and antinutritional properties, and to investigate the best pre-treatment to decrease the antinutritional properties in lindur fruit flour. Method: The pre-treatments were conducted by soaking the fruit in water, saturated salt solution, CaCO3 solution, and rice husk ash solution. Nutrition of lindur flour was determined in terms of proximate composition and crude fiber. Antinutritional factors of the lindur flour were determined of tannin, saponin, and hydrogen cyanide (HCN). Results: Pre-treatment decreased the moisture content but increased protein, lipid, carbohydrate, and crude fiber of lindur flour. By soaking into saturated salt, nutrition could produce lowest moisture yet highest protein, carbohydrate, and crude fiber content. Pre-treatment with soaking into saturated salt solution also showed the higher reduction of tannin and HCN content compared to soaking into water, CaCO3 solution, and rice husk ash solution. The lindur fruits flour soaking into saturated salt solution has a tannin content (0.766±0.070)% and HCN content (231.705±6.004) ppm. Meanwhile, pre-treatment by soaking in water, saturated salt solution, and CaCO3 solution did not affect the saponin content of lindur flour. Conclusion: Different soaking method affects the nutritional value and antinutritional properties of lindur flour. The soaking treatment into saturated salt solution was the best pre-treatment method.