Effect of processing on nutrient composition and anti-nutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata) |
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| Authors: | Emmanuel O H Addy Lilian I Salami Laura C Igboeli Halimatu S Remawa |
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| Institution: | (1) Department of Biochemistry, College of Medical Sciences, University of Maiduguri, P.M.B. 1069, Maiduguri, Borno State, Nigeria;(2) Department of Food Science and Technology, Faculty of Agriculture, University of Maiduguri, Borno State, Nigeria |
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| Abstract: | The effects of various processing techniques on nutrient composition and anti-nutritional factors in baobab seeds (Adansonia digitata L.) and locust beans (Parkia filicoidea L.) were investigated. The methods used for processing include boiling in water, acid or alkali and fermentation. Using the water treated samples as controls, there were slight decreases in protein and carbohydrate contents of the fermented and alkali-treated meals. However, an increase in extractable oil content was observed in acid, alkali and fermented samples. The alkali treatment appeared to be the most effective method for reducing trypsin inhibitor and tannin contents and has the additional advantage of improving the protein digestibility. |
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| Keywords: | Acid/alkali treatment Baobab seed Fermentation Locust bean tannin Trypsin inhibitor |
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