Vol. 5, Issue 5, Part B (2019)
Effect of processing methods on the nutritional and anti-nutritional value of Detarium microcarpum (Guill and Sperr) seed meals
Michael KG, Sogbesan OA, Onyia LU and Kefas M
The study was undertaken to analyze the effect of various processing methods: Raw, Boiled, Toasted, Soaked and Fermented meals from Detarium microcarpum (Tallow) on nutritional and anti-nutritional values of the unconventional legume seed meal. The applied methods were found to enhance the protein (12.54-16.83%) and lipid content (5.73-8.00%), fibre (4.85-7.13%), ash (4.50-7.22%), Nitrogen free extract (56.74-62.89%). There was an increase in the mineral composition with processing methods except with the case of boiled method; potassium (1.044-1.836g/100g), sodium (0.177-0.349g/100g) and calcium (0.185-0.291g/100g) were the most abundant minerals recorded. There was also an increase in the essential amino acids of the processed. Methionine content was improved due to toasted method (1.66g/100g) as compared to the raw (0.87g/100g). Vitamin A (986.32-5364.13IU/100g), B1 (0.18-0.36mg/100g), B3 (0.09-0.29mg/100g), B6 (0.04-0.21mg/100g), C (9.32-28.05mg/100g) and D (0.25-0.42mg/100g). There was decrease in vitamins content from boiled and toasted methods. Fatty acids: Capric (0.004-0.006g/100g), Lauric (0.004-0.0078g/100g), Myristic (0.003-0.0067 g/100g), Palmitic (0.012-0.019g/100g), Stearic (0.012-0.018g/100g), Oleic (0.014-0.023g/100g), linoleic (0.028-0.044g/100g) and Arachidic (0.003-0.007g/100g). All the methods significantly reduced the anti-nutrients. Tannins (0.021-0.080g/100g), phytic acid (0.05-0.025g/100g), Saponins (0.04-0.021g/100g), Oxalates (0.04-0.018g/100g), Terpenoids (0.04-0.015g/100g), Trypsin inhibitors (0.046-0.338g/100g), Glycosides (0.012-0.046g/100g), Flavonoids (0.013-0.047g/100g), Alkaloids (0.020-0.059g/100g). Toasted, followed by Fermented method gave the best processed form in nutrients and anti-nutrients reduction. Knowledge gathering and exploration of nutritionally balanced unconventional legumes would enhanced food and nutritional security.
How to cite this article:
Michael KG, Sogbesan OA, Onyia LU and Kefas M. Effect of processing methods on the nutritional and anti-nutritional value of <em>Detarium microcarpum</em> (Guill and Sperr) seed meals. International Journal of Applied Research. 2019; 5(5): 68-72.