Effect of Different Processing Techniques on Nutritional and Anti-nutritional Composition of Winged bean (Psophocarpus tetragonolobus L. Dc.) Seed
Abstract
The high cost of plant protein inclusion in human and animal diets and the need to find alternative sources to traditional protein sources is on the increase. Winged bean (Psophocarpus tetragonolobus), a tropical underutilized legume was therefore analysed for its nutritional and anti-nutritional contents using different processing techniques. Two kilograms (2kg) of winged bean seeds were purchased, and samples were divided into different parts and subjected to two different processing techniques; baking at 250oC and boiling at 100oC for 20 minutes. An unprocessed portion was also separated as control. Samples from each processing technique and control were subjected to analysis for nutritional and anti-nutritional factors using standard laboratory methods. The crude protein content of winged beans from baking, boiling and control was 17.93%, 19.59 and 12.55% respectively. Crude fat was 11.25%, 9.25% and 10.40% in that order. The highest anti-nutritional factor of 2788.45 mg/100g and 3254.57 mg/100g was recorded for processed and unprocessed tannin composition also. Oxalate values reduced by 22% and 19.74%, while, phytate content reduced by 20% and 18.12% for the processed boiled and baked after baking and boiling respectively. Nutritive and anti-nutritive compositions of the processed and unprocessed winged beans were significantly different at p>0.05. Processing is therefore a viable means of increasing the nutritive value and in turn reducing the anti-nutritive values of winged beans.
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.
