| dc.description.abstract | In sub-Saharan Africa, nutrient deficiency remains a challenge. The challenge is partly due to
the underutilization of available nutrient sources and failure to optimize nutrients based on agroclimatic
conditions.
Oyster
nuts
(Telfairia
pedata)
are
the
under-utilized
oilseeds
with
promising
food
and
non-food
applications.
This
study investigated oyster nut's nutrient composition and
variations across different sites and elevation levels encompassing different agro-climatic
conditions. Additionally, the stability of crude oyster nuts oil, flaxseed oil, and sunflower oil
were compared. Fats were the most abundant contents of the nuts with 68%, followed by 25%
protein, 5% carbohydrates, and 2% ash. Fatty acid contents were dominated by linoleic acid
(47%), while magnesium was the most abundant mineral (150 mg/100 g). Protein and fat
contents increased significantly with declining elevations, while sites did not show any
significant effects. In contrast, linoleic acids and minerals such as magnesium (Mg) and
phosphorus (P) of the nuts decreased significantly in low elevations. Other nutrients such as
carbohydrates, potassium (K), palmitic acid, iron (Fe), and stearic acid in the nuts were not
significantly affected by neither site nor elevations. Finally, oyster nut oil produced high
peroxide value (PV) and free fatty acids (FFA) compared to flaxseed and sunflower oil at room
temperature. Our results highlight that oyster nuts oil stability should be improved before
storage. Likewise, in lower elevations associated with high temperature and low precipitation,
oyster nuts' quality is optimized. Hence, oyster nuts can improve nutritional status and income
generation to farmers and communities in Tanzania. | en_US |
