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Physicochemical and Technofunctional Properties of Irvingia wombolu Kernels Subjected to Various Cooking Treatments

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Observational analysis shows enhanced lipid and protein content in irvingia wombolu kernels, indicating optimal cooking methods.

Cooking treatments raised lipid content, while only drying and roasting boosted protein in irvingia wombolu kernels.
Minerals like calcium, phosphorus, magnesium, and potassium were more concentrated in roasted kernels, enhancing their nutritional value.
All treatments reduced antinutrients significantly, especially in roasted and boiled kernels, leading to improved food safety.
Roasting + boiling exhibited superior technofunctional properties, including swelling and retention capacities, making them favorable cooking methods.

Bemmo et al. (2025) studied this question.

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