Vol. 3, Issue 4 (2018)
Effects of processing on the nutrient and anti- nutrient contents of African locust bean (Parkia biglobosa) flour.
Author(s): Ezugwu EN, Okoye JI, Ene GI
Abstract: The effects of boiling and fermentation on the nutrient and anti-nutrient contents of African locust bean flours were studied. The seeds were sorted, cleaned and processed into raw, boiled and fermented African locust bean flours. The flours obtained were evaluated for proximate, mineral and anti-nutrient contents using standard analytical methods. The proximate composition of the samples showed that the flours contained moisture (9.45-10.06%), crude protein (21.24-22.62%), fat (10.31-11.32%), ash (3.00-4.19%), crude fibre (3.25-3.84%), carbohydrate (45.80-52.21%) and energy (378.59-388.83 kJ/100 g), respectively. The mineral composition of the samples showed that the flours had a range of calcium, (175.48-181.27 mg/100 g), magnesium, (140.32-146.34 mg/100g), phosphorus, (169.50-173.38 mg/100 g), sodium, (20.23-24.89 mg/100 g), potassium, (54.28-58.35 mg/100 g) and manganese, (0.13-0.73 mg/100 g), respectively. The anti-nutrient contents of the flours revealed that the tannin, alkaloid, trypsin inhibitor, saponin and oxalate levels of the samples were significantly (p<0.05) reduced by boiling than the fermentation treatment. The proximate, mineral and anti-nutrient contents of the flours evaluated revealed that the processed African locust bean flours have the potentials to be used as nutritional supplements in the preparation of a number of food products and condiments than the raw sample.