Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of <i>Irvingia gabonensis</i> Kernels Harvested in the East Cameroon Region

ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used. The treatments significantly ( p &lt; 0.05) influenced the chemical composition. Roasting had the greatest effect on water content, while lipid and protein content decreased with drying, followed by roasting (10.55%) and simple roasting (52.45%). Calcium and phosphorus were the most abundant minerals in the kernels. The pH decreased with the cooking treatments, from 6.01 to 4.31. Water and oil retention capacity and swelling rate varied between 23% and 50%, 53.79% and 61.21%, and 72.93% and 83.88%, respectively. All treatments reduced the phytate content, while the opposite effect was observed with oxalates. Roasting and blanching played a crucial role in removing saponins and tannins. Drying followed by roasting resulted in a significant browning of the kernels. All the rheological parameters decreased significantly with the treatments ( p &lt; 0.05). Drying + boiling yielded the most amino acids (10), whereas roasting yielded the least (6). Given these results, it would be important to take into account the type of cooking treatment when using I. gabonensis kernels in order to benefit from the desired properties.