Polyphenols, antioxidant activity, and functional properties of baobab (<i>Adansonia digitata</i> L) seeds soaked in monovalent ion salts

Baobab (Adansonia digitata L.) seeds are underutilized and native to Savannah regions of Africa. The problem the hard-to-cook (HTC) phenomenon with antinutrients exists. application monovalent ion salt solutions becomes important. This study analyzed effect soaking in deionized water, 0.5% w/v salts (NaCl, NaHCO3), sodium a divalent (Na2S2O5) on polyphenyl, antioxidant activity, functional properties. caused protein, crude fiber, vitamin C, dry matter contents 40.2–44.6 g/100 g, 7.78–9.46%, 3.0–3.4 mg/100 80.4–86.2%, respectively. Seed thickness, weight, color were influenced by solutions. total phenolic content (TPC), flavonoid (TFC), proanthocyanidins range was 251–326 mg GAE/100 236–288 TE/100 59–70.4 LE/100 g Ferric Reducing Antioxidant Power (FRAP), DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging, ABTS+ (2,2’-azinobis-3-ethyl benzothiazoline-6-sulfonate) ranged between 208.4–291.3 EA/g, 86.0–104 TE/g, 98.3–110 µmol AEAC/100 Bulk density, phytates, oxalates reduced significantly (p < 0.05), gelatinization temperature increased. Monovalent reduce antinutrients, promote solubilization polyphenols, modify seed properties, contribute softening seeds.