Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Biological Sciences
  Year: 2010 | Volume: 13 | Issue: 20 | Page No.: 1011-1015
DOI: 10.3923/pjbs.2010.1011.1015
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Nutrient Changes and Antinutrient Contents of Beniseed and Beniseed Soup during Cooking using a Nigerian Traditional Method

M.A. Agiang, I.B. Umoh, A.I. Essien and M.U. Eteng

Abstract:
Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition of beniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour
  •    Biochemical Study of Some Oil Seeds (Brassica, Sesame and Linseed)
How to cite this article:

M.A. Agiang, I.B. Umoh, A.I. Essien and M.U. Eteng, 2010. Nutrient Changes and Antinutrient Contents of Beniseed and Beniseed Soup during Cooking using a Nigerian Traditional Method. Pakistan Journal of Biological Sciences, 13: 1011-1015.

DOI: 10.3923/pjbs.2010.1011.1015

URL: https://scialert.net/abstract/?doi=pjbs.2010.1011.1015

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Curve Bottom