eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2016-01-04 4 1 7 13 10.12691/ajfst-4-1-2 AJFST2016412 article Serah O. Alagbaoso alagbaososerah@gmail.com 1 Justina N. Nwosu 1 Ijeoma .M. Agunwa 1 Njideka E. Njoku 1 Linda O. Akajiaku 1 Chioma N. Eluchie 1 Department of Food Science and Technology, Federal University of Technology, P.M.B 1526, Owerri, Imo State, Nigeria The effect of some thermal processing techniques on the anti-nutritional factors of Canavalia plagiosperma Piper seeds was studied. Raw seeds of Canavalia plagiosperma Piper (Oblique- seeded Jack bean) were autoclaved (at 121°C, 15 psi for 25, 30 and 35 minutes), cooked (at 100°C for 30, 40 and 50 minutes) and roasted (at 120°C 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 Canavalia plagiosperma Piper seeds, thereby making it safer for consumption. http://pubs.sciepub.com/ajfst/4/1/2/ajfst-4-1-2.pdf Canavalia plagiosperma piper autoclaving cooking roasting anti-nutrients