Effects of Different Processing Methods on Nutrient and Anti-Nutrient Compositions of Entada aricana Seed
Abstract
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.
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