Effect of processing on proximate composition, anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth.

摘要

Proximate composition, amino acid levels and antinutritional factors (polyphenols, phytic acid and oxalate) in the seeds of Parkia biglobosa were determined at 3 stages (raw, boiled and fermented). The antinutritional factor present at the highest level in the raw state was oxalate, while phytic acid represented the lowest level. The amino acid content of the raw seeds favourably matched the WHO reference standard. After processing, boiling increased fat, crude fibre and protein contents, while it reduced moisture, ash and the antinutritional content in 64% of the cases examined. Fermentation reduced ash, crude fibre and carbohydrate contents in all the accessions. It increased the moisture, fat and protein contents, while antinutritional factors were reduced in 78% of the cases. The high levels of protein, fat and amino acids coupled with the low levels of antinutritional factors in the boiled and fermented seeds make P. biglobosa a good source of nutrients for humans and animals.