@article{ajfst2016412,
author={{Alagbaoso, Serah O. and Nwosu, Justina N. and Agunwa, Ijeoma .M. and Njoku, Njideka E. and Akajiaku, Linda O. and Eluchie, Chioma N.},
title={Effect of Some Thermal Processing Techniques on the Anti- nutritional Factors of <i>Canavalia</i> <i>plagiosperma</i> Piper Seeds},
journal={American Journal of Food Science and Technology},
volume={4},
number={1},
pages={7--13},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/1/2},
issn={2333-4835},
abstract={The effect of some thermal processing techniques on the anti-nutritional factors of <i>Canavalia</i> <i>plagiosperma</i> Piper seeds was studied. Raw seeds of <i>Canavalia plagiosperma </i>Piper (Oblique- seeded Jack bean) were autoclaved (at 121ˇăC, 15 psi for 25, 30 and 35 minutes), cooked (at 100ˇăC for 30, 40 and 50 minutes) and roasted (at 120ˇăC for 40, 60 and 80 minutes). The anti-nutritional factors of the processed and raw samples were determined. Six (6) anti-nutrients (alkaloid: 1.17%, haemagglutinin: 20.31 Hu/mg, hydrogen cyanide: 4.70 mg/kg, raffinose: 0.64%, stachyose: 1.09%, steroid: 0.38%) were determined in the raw seed. The three processing treatments given to the seed showed a general reduction trend on these six anti-nutrients at different rates and levels. From the results, autoclaving was the best processing method for haemagglutinin (0.05 Hu/mg), raffinose (0.06%), stachyose (0.22%) and steroid (0.02%) while cooking was the best processing treatment for alkaloid (0.04%) and hydrogen cyanide (0.83 mg/kg). Roasting had the least reduction effect on the six anti- nutrients investigated. The results, therefore, suggest that moist heat treatments (autoclaving and cooking) significantly lowered the levels of antinutrients in <i>Canavalia</i> <i>plagiosperma</i> Piper seeds, thereby making it safer for consumption.},
doi={10.12691/ajfst-4-1-2}
publisher={Science and Education Publishing}
}