Village-level Processing of Pangi (Pangium edule Reinw.) Seeds by the Obu Manuvu Improves the Edibility and Level of Some Nutritional Factors [RESEARCH NOTE]

Authors

Rovi Gem E. Villame-Gayagas, College of Science and Mathematics, University of the Philippines Mindanao, Tugbok District, Mintal, Davao City, Philippines 8000
Jennifer P. Fronteras, College of Science and Mathematics, University of the Philippines Mindanao, Tugbok District, Mintal, Davao City, Philippines 8000Follow
Maria Christna D. Nacar, College of Science and Mathematics, University of the Philippines Mindanao, Tugbok District, Mintal, Davao City, Philippines 8000
Aaron P. Lorilla, College of Science and Mathematics, University of the Philippines Mindanao, Tugbok District, Mintal, Davao City, Philippines 8000
Pedro A. Alviola IV, School of Management, University of the Philippines Mindanao, Tugbok District, Mintal, Davao City, Philippines 8000

Publication Date

12-1-2023

Abstract

Pangi (Pangium edule Reinw) seed is known to be a poisonous material. However, it becomes safe for consumption after processing. This study determined the effect of village-level processing by the Obu Manuvu community of Marilog District, Davao City, Philippines on the antinutrient and nutritional composition of Pangi seeds. Processing methods involved washing with running water for about 15 s, boiling in water for 30 min, and soaking in flowing water in a nearby river overnight. Results showed that after processing, the levels of antinutrients such as cyanogenic glycosides and oxalates were reduced significantly (p < 0.05) by 99.15% and 78.23%, respectively. Further, the tannin content was also significantly reduced by 96.15%. The crude fat content significantly increased (p < 0.05) by about 54%. Crude ash and fiber decreased, while protein did not change significantly (p < 0.05). Minerals such as calcium and zinc increased (p < 0.05) by 221.43% and 64.39%, respectively while the iron and manganese levels remained unaffected. Findings of the study suggested that the processing method by the Obu Manuvu effectively reduces the level of antinutrients, thereby improving the edibility and safety of Pangi seeds. Further, the processing method improves the level of some nutrients, specifically crude fat, calcium, and zinc.

Recommended Citation

Villame-Gayagas, Rovi Gem E.; Fronteras, Jennifer P.; Nacar, Maria Christna D.; Lorilla, Aaron P.; and Alviola, Pedro A. IV (2023) "Village-level Processing of Pangi (Pangium edule Reinw.) Seeds by the Obu Manuvu Improves the Edibility and Level of Some Nutritional Factors [RESEARCH NOTE]," The Philippine Agricultural Scientist: Vol. 106: No. 4, Article 1.
Available at: https://www.ukdr.uplb.edu.ph/pas/vol106/iss4/1