Effect of Different Processing Techniques on Nutritional and Anti-nutritional Composition of Winged bean (Psophocarpus tetragonolobus L. Dc.) Seed
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.
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