Revista de Processamento e Tecnologia de Alimentos

Abstrato

Effect of Processing Methods on the Nutritional Value of Canavalia ensiformis Jack Bean Seed Meal

Michael KG, Sogbesan OA and Onyia LU

The present study was undertaken to analyze the effect of various processing methods. Raw, Boiled, Toasted, Soaked and Fermented methods were applied on Canavalia ensiformis Jack bean seed meals to determine their nutritional compositions. The applied methods were found to improve the protein content (30%-36.60%), lipid (5.85%-9.23%), fiber (3.25%-6.35%), ash (3.5%-5.32%), Nitrogen-free extract (38.79%-46.21%). There was an increase in the mineral composition with processing methods; potassium, calcium and sodium were the most abundant macro minerals in Canavalia seed meal. There was also an increase in the essential amino acids of the processed minerals. Methionine content was increased due to fermentation (2.12 g/100 g) as compared to the raw (0.81 g/100 g). Vitamins A (1425.32-6124.56 IU/100 g), B1 (0.15-0.32 mg/100 g), B3 (0.06-0.21 mg/100 g), B6 (0.03-0.19 mg/100 g), C (7.54-25.65 mg/100 g) and D (0.36-0.53 mg/100 g). There was a reduction in vitamins content from boiled and toasted methods. Fatty acids: Capric (0.002-0.0035 g/100 g), Lauric (0.003-0.004 g/100 g), Myristic (0.004-0.006 g/100 g), Palmitic (0.015-0.023 g/100 g), Stearic (0.013-0.019 g/100 g), Oleic (0.016-0.021 g/100 g), linoleic (0.024-0.039 g/100 g) and Arachidic (0.003-0.006 g/100 g). The toasted and fermented method gave the bestprocessed methods. Knowledge gathering and exploration of nutritionally balanced unconventional legumes would enhance food and nutritional security.