Effect of autoclaving and boiling on some anti-nutritional factors in Mucuna sloanie

Abstract

The effect of boiling and autoclaving on the levels of some antinutritional factors (trypsin inhibitor, phytate, heamagglutinin, hydrogen cyanide, tannins, stachyose and raffinose) were investigated. The results showed that boiling for 90 min reduced trypsin inhibitor activity by 90.92%; phytate by 70.70%; heamagglutinin 79.02%; hydrogen cyanide 47.58%; tannins, 79.41%; stachyose by 67.80% and raffinose by 70.00%. Autoclaving at 45 min optimally achieved the detoxification of the antinutritional factors as follows; trypsin inhibitor 100%, haemagglutinin 78.45%, phytate 91.04% tannins 70.98%, hydrogen cyanide 16.74% stachyose 84.75% and raffinose 83.30%. The two processing methods, boiling and autoclaving have shown to be very effective in detoxifying the antinutritional factors in Mucuna sloanie.

Keywords: autoclaving, boiling, antinutritional factors, Mucuna sloanie

Nigerian Food Journal Vol. 23 2005: 53-58