Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2019 | Volume: 18 | Issue: 8 | Page No.: 761-769
DOI: 10.3923/pjn.2019.761.769
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Effects of Soaking Followed by Hydrothermal Processing on Proximate Composition and Mineral Elements of Cassia hirsutta: An Underutilised Hard-to-Cook Legume
Moses Ayodele Ojo and Beatrice I.O. Ade-Omowaye

Abstract:
Background and Objective: Cassia hirsutta is an underutilised hard-to-cook legume in South-West Nigeria. This study was designed to investigate the effects of soaking prior to application of four hydrothermal techniques on the nutrient contents of Cassia hirsutta. Materials and Methods: Four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling and pressure steaming) were used to process the seeds of Cassia hirsutta after aqueous soaking at varying hydration levels. Results: Soaking of the seeds prior to hydrothermal processing caused reduction in cooking time. The hydrothermal techniques had significant (p<0.05) effects on the nutrients. Maximum reduction of 58.86% in cooking time was effected when the seeds were hydrated to 100% followed by boiling at elevated pressure. The protein content was better conserved when seeds were processed at elevated pressure. Legume samples cooked at 100% hydration levels have better retention of mineral elements. Conclusion: Although all the hydrothermal processing techniques caused varying degree of seepage, the cooked legume seed is a good source of nutritionally important nutrients. Further adaptation of this underutilised legume in human diets and feeds will alleviate the problem of food and nutrition insecurity in developing countries.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Moses Ayodele Ojo and Beatrice I.O. Ade-Omowaye, 2019. Effects of Soaking Followed by Hydrothermal Processing on Proximate Composition and Mineral Elements of Cassia hirsutta: An Underutilised Hard-to-Cook Legume. Pakistan Journal of Nutrition, 18: 761-769.

DOI: 10.3923/pjn.2019.761.769

URL: https://scialert.net/abstract/?doi=pjn.2019.761.769

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom