An Investigation Into The Effects Of Boiling And Fermentation On The Anti-Nutritive Values Of Locust Beans
Journal Title: American journal of Engineering Research - Year 2018, Vol 7, Issue 9
Abstract
The effects of boiling and fermentation on the anti-nutritive values of locust beans were investigated. The anti-nutritional screening was carried out on the hull, raw seed, boiled seed and the fermented locust beans. Some samples were taking to the laboratory to determine the anti-nutritive values before boiling, the boiled and fermented samples were also tested. The results showed the presence of the anti-nutrients except for cyanide which was negative after fermentation. The anti-nutritional values of the hull of the locust beans has Tannin of (0.46 mg/100g), Phytate (1.98 mg/100g), Oxalate (0.98 mg/100g), Cyanide (0.12 mg/100g), Trypsin inhibitor (0.53 mg/100g), Flavonoid (36.12%), Alkaloid (21.12%). The result showed that the boiling and fermentation processes reduced the Tannin (0.31 mg/100g), Phytate (1.68 mg/100g), Oxalate (0.64 mg/100g), Cyanide (0.08 mg/100g), Trypsin inhibitor (0.37 mg/100g), Flavonoid (23.14%), Alkaloid (13.12%) of raw seeds to Tannin (0.14 mg/100g), Phytate (1.12 mg/100g), Oxalate (0.26 mg/100g), Cyanide (Nil), Trypsin inhibitor (0.26 mg/100g), Flavonoid (11.12%) and Alkaloid (8.78%) of fermented seeds (iru) respectively. The analysis of variance of the results were carried out which showed that there is no significant different in the anti-nutritive values of the raw seed, boiled and fermented locust beans. Therefore, it was recommended that boiling and fermentation reduce the anti-nutritive values of locust beans in the same proportion.
Authors and Affiliations
1 T. A. Ayelegun, I. O. Oni
Keywords
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