Effects of Different Processing Methods on Nutrient and Anti-Nutrient Compositions of Entada aricana Seed
Entada africana belongs to the family Fabaceae which is popularly known as Legumes and third largest order of seed-plants. The study investigated the effects of different processing methods on the nutritional and anti-nutritional properties of Entada africana. Entada africana seed were collected from New-Bussa in Borgu Local Government Area of Niger State, Nigeria. Entada africana were subjected to different processing methods; boiling and toasting, the processed seed were milled into powdered for proximate and photochemical analysis. All determinations were done in triplicates. All data collected was subjected to analysis of variance (ANOVA), while significant means was separated using Duncan multiple range test. The results of the finding indicate that all the processed seed reduced the contents of phytochemicals; tannin was reduced by 62.12%, saponin 76.67%, phytate 60.69%, oxalate 76.40% and trypsin inhibitor by 29.79%. The study concludes that the processing methods have a significant effect on the nutrient and anti-nutrient composition of Entada africana seed by increasing the nutrient content and reducing the anti-nutrient composition of the seed. The study therefore, recommends that Etanda africana seed should be boiled before roasting in order to reduce anti-nutritional factors to a tolerable level before being used as animal feed.
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.