Nutrient and anti-nutrient potentials of brown pigeon pea (Cajanus cajan var bicolor) seed flours.

Abstract

Brown pigeon pea (Cajanus cajan var bicolor ) seeds purchased from Nsukka main market were processed into flours. The samples were sprouted, boiled or roasted. A cleaned, washed and dried sample served as control. Sprouting was done for 48h, boiling for 20 min and
roasting at 200 C for 5min. The boiled and sprouted samples were dehulled manually by rubbing in between palms. The roasted and control samples were dehulled using disc mill. All the samples were milled into flour using a hammer mill with 70mm mesh screen. Standard
assay methods were used for sample analysis. Sprouting increased crude protein level of the control (19.74%) to 28.42% (P.0.05). All treatments significantly decreased crude fat level from 2.19 to1.76% in the boiled sample. Crude fiber level of the control (5.29%) decreased
after processing to 3.04, 4.11 and 3.27% in the sprouted, boiled and roasted samples, respectively. Sprouting decreased Ca level. All the treatments led to decreases in Cu, Zn, and pro-vitamin A levels. Mg level of the control (137.91mg/100g) increased significantly to 148.63mg /100g in the sprouted sample (P.0.05). Sprouting and
roasting were more effective in decreasing tannin and trypsin inhibitor levels, respectively.