Variations in the beta-carotene content of Blighia sapida under various processing methods Debbie Ann Phillips, Andrea Goldson-Barnaby UWI, Mona, Jamaica Blighia sapida, also known as ackee, is a fruit originating from West Africa and is widely consumed in Jamaica. After harvesting, the edible arilli is separated from the seed and pod. The arilli is then blanched and sautéed with codfish. The impact of various processing methods (uncooked, cooked, uncooked frozen, cooked frozen, and canned) on the beta-carotene content of the arilli was measured using a spectroscopic assay. The findings revealed a strong relationship between processing method and beta- carotene concentration. Canned ackee had the highest beta-carotene content (0.966 ppm). This is likely due to high- temperature processing breaking down cellular structures and releasing beta-carotene. Uncooked arilli had the lowest beta-carotene content (0.507 ppm). Temperature was a significant factor impacting beta-carotene concentration suggesting that processing methods play a crucial role in shaping the nutritional composition of Blighia sapida arilli.
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