Influence of Roasting on Nutritional and Antinutritional Factors of Jackbean, Canavalia ensiformis (L) D.C. Flour

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  • July 5, 2019
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Abstract
Jackbean (Canavalia ensiformis) is an underutilized legume but with high nutritional value. Prolonged cooking time, tough testa and presence of anti-nutrients have been its militating factors. Jackbean obtained from International Institute of Tropical Agriculture (IITA), Ibadan were sorted, dehulled and subjected to roasting at 160 0C for (10-50 min). The beans were thereafter milled into flour (1µm) and analyzed for nutritional and anti-nutritional factors. The result revealed that roasting had a reducing effect on moisture and crude fibre contents (7.57 ± 1.90 – 5.07 ± 0.11%) and (5.01 ± 0.33 – 4.43 ± 0.02%) respectively. However, incremental effect was recorded for fat, ash and carbohydrate contents: (3.83 ± 0.06 – 4.45 ± 0.05%), (4.39 ± 0.17 – 4.72 ± 0.08%) and (46.29 ± 0.63 – 49.43 ± 0.07%) respectively. Highest protein (34.17 ± 0.15%) content was recorded upon roasting at 160 0C for 40 min. Anti-nutritional factors result showed that roasting had a reducing effect on phenolic (2.52 ± 0.06 – 1.98 ± 0.04 mg/g), tannin (1.67 ± 0.08 – 0.86 ± 0.02 mg/g), oxalate (0.08 ± 0.01 – 0.05 ± 0.02 mg/g), trypsin inhibitor (29.10 ± 0.01 – 18.15 ± 0.08 mg/g) while slight incremental effect was recorded for phytate (0.15 ± 0.01 – 0.36 ± 0.01 mg/g) and saponin (0.53 ± 0.03 – 0.85 ± 0.07 mg/g). This study revealed that roasting improved the bioavailability of significant percentage of proximate constituents of jackbean and reduced major anti-nutritional factors.

Keywords: Roasting, jackbean, nutritional, anti-nutritional, legume

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