Effect of processing on antinutritional factors in edible seeds of kerstings groundnut (kerstingiella geocarpa harms.)
1991
Obasi, M.O., Department of Crop Production, University of Agriculture, PMB. 2373, Makurdil
The effects of oven heating, autoclaving and boiling in water, on antinutritional factors, namely tannin, haemagglutinins and phytate contents in edible seeds of kerstings groundnut or ground bean (Kerstingiella geocarpa Harms.; Syn Macrotyloma geocarpa Harms.; Marechal and Baudet) were evaluated. Results show an important decrease in concentration of the antinutrients. Oven heating at 100°C for 60 min had no significant (P0.05) effect on the antinutritional constituents of kerstings groundnut meal. Autoclaving at 1.05 kg pressure and 121°Cfor 30 min destroyed most of the tannin and haemagglutinating activity and had no significant (P0.05) effect on the phytate content. The best treatment was boiling for 30 min of the seeds presoaked in distilled water for 12 h at 27°C which significantly (P0.05) reduced tannin content by 98% haemagglutinating activity by 100% and phytate level by 70% compared to the untreated control. The presence of antinutritional factors identified in the present study should not reduce the biological value of dietary proteins if the seeds are properly processed by presoaking and boiling in water.
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