Effect of Processing and Cooking Methods on Some Anti-nutritive, Toxic Components and Nutritional Constituents in Stink Bean (Parkia roxburghii G. Don) Seeds

摘要

Raw, dehulied and dehuiled and soaked seeds of parkia were analyzed for proximate composition, mineral content and presence of anti-nutritional and toxic substances. On dry matter basis, it contained 27.79% crude protein, 9.08% crude fibre, 19.29% crude lipid, 39.74% crude carbohydrate and 4.10% ash. Compared to raw samples, processing and cooking methods significantly increased moisture (62.99%), fat (23.62%), carbohydrate (43.34%) and significantly reduced in crude protein (23.11%) and ash (3.11%).Minerals in raw seed (mg/100) were 211.35 Ca, 302.33 Mg, 1416.67 K, 81.63 S, 154.57 P, 39.53 Fe, 6.02 Zn, 1.67 Mn and 4.9 Cu. Cobalt was not detected in the raw as well as processed seeds. Except for Mg, S, P and Cu, other minerals were leached significantly during cooking processes. Quantities of Mg, K, S, Fe, Zn, Mn and Cu appseared adequate for dietary purposes. Trypsin inhibitor activity and amylase inhibitor activity decreased during cooking by 61.34% and 72%. Phytate phosphorus and tannins were significantly reduced during processing and cooking methods. Among the toxic factors, cyanide was not detected. Presence of saponin In the seed (23mg/g) is further destroyed by the processing and different cooking methods up to the extent of 35% of the original content.