Germination and associated culinary treatments affecting the nutritional and techno-functional properties of Pachira glabra pasq seed flours

• The treatments improved the protein, zinc, and calcium content of P. glabra seeds • Treated seed flour showed a higher water and oil retention capacity, and swelling rate • Germination improved colour of seeds flour, in particular increasing its lightness • Germination decreases the pick viscosity of seeds flour • Germination has been found to be the best treatment for obtaining seed flour with better nutritional and functional properties Combating malnutrition remains a major global challenge. The aim of this study was to contribute to the valorization of little-known local food resources by applying culinary treatments to Pachira glabra sprouts. Pachira glabra seeds harvested were divided into three batches and subjected to various treatments (germination, germination and roasting, germination and boiling), and raw seeds served as a control. The chemical composition, techno-functional, colour, and rheological properties of the different flours were analyzed. Results showed that the treatments led to a significant decrease in lipid and total dietary fibre content and a significant increase ( p < 0.05) in carbohydrate and protein content. The most abundant minerals were Ca, Na, and K. Na and K were significantly ( p < 0.05) lowered by the treatments. Flour from germinated and boiled seed had higher water retention capacity, oil retention capacity, and swelling power that could be useful in the food formulation and formulation of pastries. Colour was improved by germination and boiling, while peak viscosity was reduced by germination. Germinated seed and germinated then boiled seeds resulted in Pachira glabra seed flour with the best nutritional and functional properties, which would be suitable for the development of complementary foods to combat child malnutrition.