Dimocarpus longan (Longan) Seed: A Potential Alternative Source of Flour for Diabetes Retardation

Abstract

INTRODUCTION

Non-consumption of fruit seeds, which are often treated as having no potential usage contributes to 60% of the total agricultural wastes as stated by Food and Agricultural Organization. Dimocarpus longan seeds is one of these wastes constituents and have not been a subject for research studies because of its alleged toxicity. To address this problem, Dimocarpus longan (Longan) seeds were utilized to produce flour which is potentially beneficial in diabetes retardation since its nutrition composition is highly similar to the commercially available flour, making it a possible source of nutrient resource health food and possess curative properties, mainly antioxidative, brought about by the presence of gallic and ellagic acid. The emergence of diabetes has alarmed the medical field; thus, this study attempts to directly affect the elevating number of diabetics with the provision of an alternative source of flour aiming to slow down the advancement of the disease, indirectly affecting waste management positively.

METHODS

Experimental method of research was used in this study. The longan seeds were placed in a double boiler to degrade the tannin and saponin content. It was dried using a microwave oven before it was pulverized. It was subjected to different tests such as gravimetric to determine the ash and moisture content, acid hydrolysis for fat, Kjehdahl for protein, Lane & Eynon for total sugar, and proximate analysis for the carbohydrate content. The gathered data were analyzed using one-way analysis of variance (ANOVA), to compare the chemical components of longan seed flour with rice and flaxseed flour. Scheffe was used as a post-hoc test.

RESULTS

The study was able to utilize Dimocarpus longan (Longan) seeds into flour. The suitable percentage level of chemical components presents in the flour, which are 5.7g protein, 68.3g total carbohydrate, 2.5g total fat, 6.7g total sugar, 22.1 moisture and 1.4g ash, was revealed by the chemical analysis. The statistical treatment revealed that there is a significant difference among the chemical components present in longan seed, rice and flaxseed flour.

DISCUSSIONS

The results of the study showed that the flour produced out of Dimocarpus longan (Longan) seeds has a suitable percentage level of protein, total carbohydrate, total fat and total reducing sugar, in comparison with rice and flaxseed flour which are both prescribed flour consumption that would result to diabetes retardation.