Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10544478 | Food Chemistry | 2005 | 7 Pages |
Abstract
A study was conduced to evaluate the nutritional potential of Milletia obanensis “Odudu” as a possible food or feedstuff and to assess the effect of various processing methods on its nutritional quality. Results of proximate analysis showed that the raw seeds contained 26.7% crude protein, 23.5% ether extract, 3.47% crude fibre, 4.37% ash and 42.0% nitrogen free extract. The protein was well supplied with essential and non-essential amino acids, though the values were low when compared with popular seed legumes. Minerals were in fair supply: P 3.10, Mg 92.30, K 45.25 and Fe 2.20 mg/100 g. Processing methods significantly (p<0.05) affected the nutritional composition. While autoclaving, boiling and toasting (heat treatment) increased the protein content, it reduced the levels of anti-nutritional factors-phytate, tannins, oxalates, cyanogenic glycosides and (slightly) saponin. Thus, it was concluded that M. obanensis seeds, if properly processed, could serve as livestock feed or food for man.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
U.E. Umoren, A.I. Essien, B.A. Ukorebi, E.B. Essien,