Effect of processing on antiphysiological factors and nutritive value in kerstings groundnut (Kerstingiella Geocarpa Harms.) and bambara groundnut (Vigna Subterranea (L.) Verdcourt seeds
1998
Obasi, M.O., Department of Crop Production, University of Agriculture, P.M.B. 2373, Makurdi, Benue State, Nigeria
Antiphysiological factors, namely polyphenols, trypsin inhibitor activity and nutritive value,viz digestibility and protein utilization of edible seeds of underexploited legumes, kerstings groundnut (Kerstingiella geocarpa Harms.) and bambara groundnut (Vigna substerranea L. Verdcourt were evaluated in order to determine their use as food and feed resources. The different treatments given to separate batches of seeds were soaked seeds in distilled water for 12 h at 27 "C, boild soaked seeds at 100°C, autoclaved soaked seeds at 1.05 kg cm2 pressure at 121°C for 30 min. sprouted soaked seeds and boiled sprouted seeds. All the treatments significantly (P 0.05) reduced polyphenol contents in the legume seeds. Autoclaved soaked seeds, boiled sprouted seeds and sprouted soaked seeds had the most pronounced effect in reducing polyphenol contents in the seeds whereas boiled soaked seeds, boiled unsoaked seeds and ordinary soaked seeds were relatively less effective. Unprocessed raw seeds inhibited trypsin by 21.25% in kerstings groundnut and by 59.12% in bambara groundnut. Autoclaving significantly (P 0.05) reduced the trypsin inhibitor activity by 92% and 97%, expressed as percentage of control values in kerstings groundnut and bambara groundnut, respectively, and increased igestibility of the nutrients and protein utilization of the seeds.
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