The objective of this study was to determine the effect of duration of cooking of various varieties of Lablab purpureus beans at 1000 on their antinutritional factor compositions. Nine different varieties of Lablab purpureus beans were subjected to cooking for 0.0, 10.0, 200, 30.0), 40.0,50.0 and 60.0 minutes respectively at 100°C. For each batch of cooking, 4 litres of water was first brought to boiling in a 10 litre aluminium cooking pot and about 50g of the seed was poured into the boiling water, covered and allowed to cook for each specified time period. The seeds were sun dried for 3 days before milling. A representative sample for each cooking time and for each variety was taken to the laboratory for the determination of antinutritional factors to include trypsin inhibitors, phyric acid, tannin and hydrocyaric acid. Results obtained indicate that duration of cooking had a significant (P<0.05) effect on the antinutritional composition of the various varieties of lablab beans. The levels of antinutritional factors in the beans were found to decrease significantly (P<0.05) as the duration of cooking increased across the various varieties. However percent destructions of trypsin inhibitor activity, phytic acid and hydrocyanic acid were very rapid at about 30 minutes of cooking.
The rising demand for quality meat products at competitive prices demands that processors explore less costly local feed resources for incorporation into meat products. This study investigated the effects of raw and roasted “Niri” (Citrullus vulgaris) purees (as an extender) on the nutritional and sensory qualities of beef sausages. “Niri” purees (treatments) were randomly assigned to minced beef. That is, raw (RaP) and roasted (RoP) “Niri” purees were separately added to 1kg minced beef at 0% (control), 5%, 15% and 25% inclusion levels. The proximate composition, mineral concertation and sensory attributes were evaluated. The study revealed a significant difference (P<0.05) in all proximate parameters with RaP 25% recording the highest protein, ash and fat content, RoP 25% had the highest carbohydrate content while the control had the highest moisture content in percentage per gram on dry matter basis. There was increasing proximate values as the inclusion levels increased except moisture where there was a reverse. Protein, fat, ash and carbohydrates recorded values that were in the range of 18.14 - 22.02%, 0.42 - 3.07%, 1.31 - 2.16%, and 0.26 - 2.94%, respectively for all samples. pH values ranged from 5.84 - 6.15, with the highest values recorded in high inclusion products. Mineral contents ranged from 2.67 - 3.63mg/g (calcium), 0.20 - 0.34mg/g (iron), 27.33 - 29.92mg/g (potassium), 15.10 - 21.86mg/g (magnesium) and 0.45 - 0.62mg/g (zinc) in all samples. Sausages extended with raw purees generally had significant (P< 0.05) mineral levels than the roasted puree products. There were no significant differences (P> 0.05) in all sensory parameters evaluated except colour and tenderness (P< 0.05). Products extended with raw “Niri” had better colour scores (3.46 - 3.6) than roasted “Niri” puree extended products (1.73 – 2.66). The addition of “Niri” improved the nutritional quality of beef sausages, however, it significantly (P> 0.05) affected the colour and tenderness of beef sausages.
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