Tag Archives: autoclaving

Effect of Processing On the Nutritional and Anti Nutritional Properties of Canavalia Plagiosperma Piper Seeds (Published)

The effect of heat processing on the nutritional and anti nutritional qualities of oblique -seeded jack bean (Canavalia plagiosperma piper) was studied. Raw seeds of Canavalia plagiosperma (Oblique seeded Jack bean) were autoclaved (at 1210C, 15lb for 25, 30 and 35 minutes) and cooked (at 1000C for 30, 40 and 50 minutes). The proximate composition and anti-nutrients of the processed and raw samples were determined. The proximate composition showed that moisture content of raw seed was 8.26%, 35 minutes autoclaving increased it to 8.53% while 50 minutes cooking increased it to 8. 84%. Autoclaving reduced protein content from 31.54% to 31.28% while cooking reduced it from 31.54% to 28.86%. The ash content was reduced from 3.17% to 2.95% by autoclaving and from 3.17% to 2.51% by cooking. Autoclaving showed increasing effect on fat and energy content,(0.82-9.23%) and (1635.66-1637.94 KJ/g) respectively. The fibre content of the raw seed was found to be 0.94%, which was reduced to 0.88% by autoclaving and 0.62% by cooking. Cooking significantly increased the carbohydrate content (47.36-52.15%). The processing treatments showed significant effect (P≤0.05) on each parameter. Six (6) anti-nutrients (Saponin: 2.45%, Phytic acid: 3.15%, Tannin: 1.02%, Oxalate: 1.48%, Phenol: 0.34%, Trypsin Inhibitor: 11.53Tu/g) were determined in the raw seed. The six processing treatments given to the seed showed a general reduction trend on these six anti-nutrients at different rates and levels. From the results in Table 3 and 4, autoclaving was the best processing method for phytic acid, and phenol while cooking was the best processing method for tannin, trypsin inhibitor, saponin and oxalate.

Keywords: Anti – Nutrients, Canavalia plagiosperma piper, Proximate, autoclaving, cooking