Effect of processing on nutrient composition and anti-nutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata).
The effects of various processing techniques on nutrient composition and anti-nutritional factors in baobab seeds (Adansonia digitata L.) and locust beans (Parkia filicoidea L.) were investigated. The methods used for processing include boiling in water, acid or alkali and fermentation. Using the water treated samples as controls, there were slight decreases in protein and carbohydrate contents of the fermented and alkali-treated meals. However, an increase in extractable oil content was observed in acid, alkali and fermented samples. The alkali treatment appeared to be the most effective method for reducing trypsin inhibitor and tannin contents and has the additional advantage of improving the protein digestibility.
Addy
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Department of Biochemistry, University of Maiduguri, Borno State, Nigeria.
Salami
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Igboeli
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Remawa
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D007887:Fabaceae / Q000737:chemistry*; D005285:Fermentation; D005511:Food Handling; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D047348:Hydrolyzable Tannins / Q000032:analysis; D009549:Nigeria; D009753:Nutritive Value; D010946:Plants, Medicinal; D014361:Trypsin Inhibitors / Q000032:analysis; D014675:Vegetables / Q000737:chemistry*; D014867:Water
D047348:Hydrolyzable Tannins; D014361:Trypsin Inhibitors; D014867:Water