Effect of Some Processing Techniques on the Proximate and Antinutrients Composition of Leucaena leucociphala Seed

Authors

  • J.B. Minari Joseph Ayo Babalola University, Ikeji-Arakeji, P.M.B. 5006, Ilesa, Osun State, Nigeria
  • A.A. Odutuga Joseph Ayo Babalola University, Ikeji-Arakeji, P.M.B. 5006, Ilesa, Osun State, Nigeria
  • F.A. Bamisaye Joseph Ayo Babalola University, Ikeji-Arakeji, P.M.B. 5006, Ilesa, Osun State, Nigeria
  • J.O. Dairo Joseph Ayo Babalola University, Ikeji-Arakeji, P.M.B. 5006, Ilesa, Osun State, Nigeria
  • B.S. Fagbohunka Joseph Ayo Babalola University, Ikeji-Arakeji, P.M.B. 5006, Ilesa, Osun State, Nigeria

DOI:

https://doi.org/10.3923/pjn.2012.310.312

Keywords:

Antinutritional factors, cooked, Leucaena leucociphala, proximate composition, roasted

Abstract

The effects of some processing technique on the proximate and antinutritional factors in Leucaena leucociphala seed were evaluated. The crude protein, ether extract, crude fibre, ash content and nitrogen free extract were estimated on raw, roasted and cooked samples of Leucaena leucociphala milled seed. The antinutritional factors such as phytate and tannin were also determined in the raw and processed samples of the seed. The nitrogen free extract of the raw sample was observed to be significantly lower (p<0.05) compared to those of roasted and cooked samples. A significant increase (p<0.05) was observed in the ether extract and crude fibre of raw sample compared with that of roasted and cooked samples. A significant reduction (p<0.05) was observed in the level of phytate of roasted and cooked samples compared to the raw sample. A significant reduction (p<0.05) was also observed in the level of tannin of cooked sample compared to raw and roasted. The study revealed that there was improvement in the nutritional quality of the processed seed with reduction in the antinutritional factors.

Downloads

Published

15.03.2012

Issue

Vol. 11 No. 4 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Minari, J., Odutuga, A., Bamisaye, F., Dairo, J., & Fagbohunka, B. (2012). Effect of Some Processing Techniques on the Proximate and Antinutrients Composition of Leucaena leucociphala Seed. Pakistan Journal of Nutrition, 11(4), 310–312. https://doi.org/10.3923/pjn.2012.310.312