Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria

Abstract

This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processed Sphenostylis stenocarpa seeds and at examining the effect of processing on the parameters. From the proximate composition analysis, the ash content showed no significant difference (P > 0.05) between the processed and unprocessed (raw) samples. However, there was significant difference (P < 0.05) in the levels of moisture, crude lipid, nitrogen-free extract, gross energy, true protein, and crude fiber between the processed and unprocessed S. stenocarpa. Analyses of the antinutrient composition show that the processed S. stenocarpa registered significant reduction in levels of hydrogen cyanide, trypsin inhibitor, phytate, oxalate, and tannins compared to the unprocessed. Evaluation of the mineral composition showed that the level of sodium, calcium, and potassium was high in both the processed and unprocessed sample (150–400 mg/100 g). However, the level of iron, copper, zinc, and magnesium was low in both processed and unprocessed samples (2–45 mg/100 g). The correlation analysis showed that tannins and oxalate affected the levels of ash and nitrogen-free extract of processed and unprocessed seeds. These results suggest that the consumption of S. stenocarpa will go a long way in reducing the level of malnutrition in northern Nigeria.

Effect of processing method on nutritional quality of black soybean

“…But in case of soaking in cow urine and germination fat may be utilized for metabolic activity in seeds. The results in the present study were on par with the observations stated by D'souza, (2013) for processed field bean; Uche Samuel Ndidi et al, (2014a) in Bambara groundnut,, Uche Samuel Ndidi et al, 2014b) in Sphenostylic steno carpa seeds, Audu and Aremu (2011) and Saulawa et al,(2014) et al (2016) in lima bean seeds. Crude fibre decreased by boiling and roasting in Bambara groundnut (Ndidi et al, 2014a) and kidney beans seed flour (Olanipekun O.T.…”

Nutritional profile of toasted canavalia ensiformis seed and its potetial as partially replacement for soybean in the diet of clarias gariepinus

“…This study shows that toasting C. ensiformis did not affect the protein nor fat content of seeds despite causing a significant reduction in essential amino acids. Ndidi et al (2014) had earlier reported that the crude protein and fat of Sphenostylis stenocarpa seeds were significantly reduced by boiled and roasted. However, Akande and Fabiyi (2010) stated that the nutritive quality of most tropical legume grains is notably improved by heat treatment.…”

Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties

“…However, constraints to its cultivation and utilisation include presence of high concentrations of anti-nutritional factors such as trypsin inhibitor, phytate, tannin, oxalate and alkaloids and long cooking time (Nwokolo, 1987;Ajibade, Balogun, Afolabi, Ajomale, & Fasoyiro, 2005;Fasoyiro, Ajibade, Omole, Adeniyan, & Farinde, 2006). Ndidi et al (2014) opined that processing reduced the level of anti-nutrients to their tolerable levels. Moreover, processing such as heating, soaking or fermenting has been used to lower anti-nutritional factors and improve their nutritional value (Onyeike, Ayalogu, & Uzogara, 1995).…”