Nutritional Composition Anti-nutritional Factors Anti-oxidant Activities Functional Properties Nutritional Quality And Sensory Evaluation Of Ambasha Made From Wheat And Cactus Pear (opunta Ficus Indica) Seed Flour Grown In Ha

Cactus pear (Opuntia ficus-indica) seed is one of the main components of fruit crops which arerntightly packed together in a mucilaginous structure inside the endocarp of the fruit. Nutritionalrncomposition, anti-nutritional factors, anti-oxidant activities, functional properties and sensoryrnattributes of cactus pear seeds collected from Hatest kebele Hawzen Woreda, Eastern Zone ofrnTigray region were determined. The moisture, crude protein, crude fat, crude fiber, total ash,rncarbohydrate and gross energy contents of cactus pear seed averaged as 4.17g/100g, 10g/100g,rn10.50g/100g, 18.23g/100g, 1.63g/100g, 55.47g/100g and 392.84cal in dry weight basis,rnrespectively. The dietary Ca, K, P, Fe, and Zn content of the sample accounted 390.14mg/100g,rn446.46mg/100g, 206.18mg/100g, 4.37mg/100g, and 2.01mg/100g, respectively. High phytaterncontent (259.20mg/100g) and low contents of tannin (0.13mg/100g) and oxalate (0.11mg/100g)rnwere obtained. The presence of high content of total phenols and total flavoniods in the samplernproduce an appreciable amount of anti-oxidant capacity which ranged from 43 to 95% ofrninhibition. When the functional properties of cactus pear seed flour was compared with eachrnother, high value of water solubility index (5.6g/100g) and low value of bulk density (0.80g/ml) in fresh weight basis were obtained. The sensory evaluation of cactus pear seed revealed thatrnconsumption of ‘Ambasha’ (traditional bread) formulated with wheat flour was more preferablernup to the ratio of 85:15% (wheat/seed) and the aroma of all sample ratios was highly attractivernthan the other sensory attributes. The overall acceptability of the bread showed that there was nornsignificant differences (p 0.05) among the samples prepared in wheat to cactus pear seed flourrnratios of 100:0%, 95:5% and 90:10%, but these were differed significantly (p 0.05) from thernremaining sample fractions (85:15%, 80:20% and 75:25 %). In conclusion, the present studyrndemonstrated that cactus pear seeds can be used as food supplementation in arid and semi-aridrnareas.rnKey words: Succulents; Seeds; Functional foods; Free radicals

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