Effect of processing on proximate composition, anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth.
Proximate composition, amino acid levels and anti-nutrient factors (polyphenols, phytic acid and oxalate) in the seeds of Parkia biglobosa were determined at three stages: raw, boiled and fermented. The highest anti-nutrient factor present in the raw state was oxalate, while phytic acid was the least. The amino acid of the raw seeds matched favourably to the World Health Organization reference standard. After processing, boiling increased fat, crude fibre and protein, while it reduced moisture, ash and the anti-nutrient content in 64% of the cases examined. Fermentation reduced ash, crude fibre and carbohydrate in all the accessions. It increased the moisture, fat and protein, while reducing the anti-nutrient factors in 78% of the cases. The high levels of protein, fat and amino acids coupled with the low levels of the anti-nutrients in the boiled and fermented seeds make Parkia a good source of nutrients for humans and livestock.
Department of Genetics and Biotechnology, University of Calabar, Calabar, Nigeria.
Ikootobong Sunday
IS
Urua
Edak Aniedi
EA
Uyoh
Valentine Otang
VO
Ntui
Elza Cletus
EC
Okpako
D000349:Africa; D000596:Amino Acids / Q000032:analysis*; D003296:Cooking; D004032:Diet; D007887:Fabaceae / Q000737:chemistry*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009753:Nutritive Value; D019815:Oxalic Acid / Q000032:analysis*; D010833:Phytic Acid / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D012016:Reference Values; D012639:Seeds / Q000737:chemistry*; D014944:World Health Organization
D000596:Amino Acids; D059808:Polyphenols; D010833:Phytic Acid; D019815:Oxalic Acid