Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2012 | Volume: 11 | Issue: 12 | Page No.: 1121-1124
DOI: 10.3923/pjn.2012.1121.1124
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effect of Processing Techniques on Levels of Minerals and Antinutritional Factors of Canavalia ensiformis

S.O. Ajeigbe, A.K. Mohammed, I.A. Yahaya and A.O. Oyelowo

Abstract:
Proximate composition and effect of boiling, roasting and fermentation on mineral elements, Phytate, Oxalate, Tannin and Cyanide in Canavalia ensiformis seeds were evaluated. Raw sample was analyzed for proximate composition. The results show that the seed is high in protein and carbohydrates (23.53% and 53.57% respectively). Fermentation and vigorous roasting increased Calcium by 14.29% and 33.33% respectively. Phosphorus was increased by 0.8% with mild roasting. Potassium and Phosphorus are high in the raw sample. Two methods of roasting were employed namely: 1 hour roasting (mild roasting) and 3 hrs roasting (vigorous roasting). Mild roasting increased Phytate concentration (31%). Other processing methods significantly reduced antinutrient factors (p<0.05). Boiling and fermentation greatly reduced Tannin (93%and 92% respectively). Cyanide showed respective 87.5% and 88.4% reduction with boiling and fermentation. Mild roasting reduced oxalate to 0.8% from 5.9%. Combination of boiling and mild roasting will result in more reduction compared with single treatment in all the antinutrients factors studied. The seeds can effectively substitute for protein deficient food and feed for animal if the amino acids profile is studied.
PDF References Citation Report Citation
 RELATED ARTICLES:
  •    Compositional Changes in African Oil Bean (Pentaclethra macrophylla Benth) Seeds During Thermal Processing
  •    Chemical and Functional Characteristics of Conophor Nut
How to cite this article:

S.O. Ajeigbe, A.K. Mohammed, I.A. Yahaya and A.O. Oyelowo, 2012. Effect of Processing Techniques on Levels of Minerals and Antinutritional Factors of Canavalia ensiformis. Pakistan Journal of Nutrition, 11: 1121-1124.

DOI: 10.3923/pjn.2012.1121.1124

URL: https://scialert.net/abstract/?doi=pjn.2012.1121.1124

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom