Main Article Content
Effect of Traditional Processing on the Nutritional Value of Three Types of Legumes Seeds Produced in Nigeria
Abstract
Three local legumes seeds Lablab. purpureus, Cajanus cajan and Vigna unguiculata produced in Nigeria were subjected in whole and decorticated forms to different traditional processing methods ( soaking, boiling and roasting) and then analyzed for their composition of nutrients and
minerals . All seeds were found as good source of nutrients. The result showed that the traditional processing methods had a remarkable effect on the crude protein of the whole seeds of L. purpureus; as the crude protein appear to increase through the entire processing methods. No serious changes were observed in the fat content owing to the different process ing methods. They show as well substantial quantities of minerals with an abundance of phosphorus. Phosphorus contents (P) were about 2.5 times higher to that of calcium (Ca) for C. cajan and L. purpureus and about 4 times higher to that of V. unguiculata.
minerals . All seeds were found as good source of nutrients. The result showed that the traditional processing methods had a remarkable effect on the crude protein of the whole seeds of L. purpureus; as the crude protein appear to increase through the entire processing methods. No serious changes were observed in the fat content owing to the different process ing methods. They show as well substantial quantities of minerals with an abundance of phosphorus. Phosphorus contents (P) were about 2.5 times higher to that of calcium (Ca) for C. cajan and L. purpureus and about 4 times higher to that of V. unguiculata.
