Influence of Sprouting on Proximate and Anti-nutritional Factors of Jacbean (<i>Canavalia ensiformis</i>) Flour

Abstract

The influence of sprouting on proximate and anti-nutritional factors of Jackbean flour was investigated. Jackbean was procured from the Genetic Resources Unit of International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State Nigeria. The seeds were carefully sorted and sprouted for 10 days. The sprouted and unprocessed (control) bean were then milled into flour and thereafter assessed for proximate and antinutritional factors. The data generated were subjected to statistical analyses using SAS 2.0 and SPSS 20.0 packages. The results of influence of sprouting on proximate constituents and anti-nutritional factors revealed that sprouting for nine days (S5) resulted in flour sample with highest protein content and significant reduction in anti-nutritional factors most especially trypsin inhibitor from 32.08 + 0.13; 29.18 + 0.46 in control to 39.50 + 0.06; 18.33 + 0.03 in the sprouted samples respectively. Sprouting thus had positive effect on proximate and anti-nutritional factors of Jackbean flour.

Keywords: Proximate, jackbean, anti-nutritional, sprouting