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Pakistan Journal of Biological Sciences
  Year: 2013 | Volume: 16 | Issue: 24 | Page No.: 2015-2020
DOI: 10.3923/pjbs.2013.2015.2020
 
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Evaluation of the Effect of Processing Methods on the Nutritional and Anti-nutritional Compositions of Two Under-utilized Nigerian Grain Legumes

M.O. Oke, S.S. Sobowale and G.O. Ogunlakin

Abstract:
The nutritional and anti-nutritional compositions of African Yam Bean (AYB) and Lima bean flours under different processing methods were determined. Nutritional and anti-nutritional properties studied include moisture content, crude protein, crude fibre, ash content, ether extract, carbohydrate, tannin, protease inhibitor and phytate. The moisture content of AYB flours ranged from 9.31 to 9.61% while that of lima beans ranged from 9.32 to 9.56%. There is a significant different among the samples when the unprocessed AYB (control) and the processed AYB were compared. The same trend was also observed with lima bean flours. However, some nutrient did not show significant variations with processing. It was observed that samples of soaked/de-hulled AYB have the least protease inhibitor of 0.73 mg/100 g and it is significantly different from the unprocessed samples. Soaked/de-hulled flours of both AYB and lima beans have the most percentage decrease in anti-nutritional content. Lima bean flours were observed to have higher anti-nutritional content than AYB. The percentage decrease of anti-nutritional factors in the samples is proportionally higher than that of the nutrients. The nutritional and anti-nutritional compositions of the samples suggest that processed African Yam Bean (AYB) and Lima bean flours would have useful application in fabricated foods.
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How to cite this article:

M.O. Oke, S.S. Sobowale and G.O. Ogunlakin, 2013. Evaluation of the Effect of Processing Methods on the Nutritional and Anti-nutritional Compositions of Two Under-utilized Nigerian Grain Legumes. Pakistan Journal of Biological Sciences, 16: 2015-2020.

DOI: 10.3923/pjbs.2013.2015.2020

URL: https://scialert.net/abstract/?doi=pjbs.2013.2015.2020

COMMENTS
21 August, 2020
AMAH Gogonte Hezekiah:
The source cited for condensed tannin determination (Burns, 1971), referenced as Burns, R.E., 1971. Method for estimation of tannin in grain sorghum. Agron. J., 63: 511-512, should be cross checked for year of publication. I think the work of Burns on method for condensed tannin determination in sorghum was first published in 1902. Please, the purpose for this comment was to guide against transmitting the error and nothing else
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