Physicochemical and Technofunctional Properties of <i>Irvingia wombolu</i> Kernels Subjected to Various Cooking Treatments

This study was conducted to assess the impact of various cooking treatments on the physicochemical and technofunctional characteristics of Irvingia wombolu kernels, which are bitter tasting. They were harvested in the town of Bertoua, East Cameroon, and then underwent drying (D), roasting (R), drying + roasting (D + R), drying + boiling (D + B), roasting + boiling (R + B), and drying + roasting + boiling (D + R + B). The findings showed all the treatments increased the amount of lipids, but only D and R increased the amount of protein. The minerals that were more prevalent and concentrated in roasted kernels were Ca, P, Mg, and K. Antinutrients were considerably ( p &lt; 0.05) decreased by all treatments, particularly roasted and boiled kernels. The R + B treatment exhibited high technofunctional properties in terms of swelling, water, and oil retention capacities. The secondary metabolite content (phenols and flavonoids) was reduced by about 40% in all treatments ( p &lt; 0.05). However, there was a notable ( p &lt; 0.05) increase in antioxidant power, as demonstrated by the ferric reducing antioxidant power (FRAP) assay, the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging assay, and the hydroxyl radical (ROH) inhibitory capacity with roasted and boiled kernels, respectively. Amino acids were significantly destroyed by D and D + R; however, they were better conserved by R. Therefore, R is recommended as a suitable cooking method for these kernels to benefit from their properties.