Influence of Sprouting on Proximate and Anti-nutritional Factors of Jacbean (Canavalia ensiformis) Flour

J.O Odedeji,E.A Akande,O.A Alade,L.A Ayinde

doi:10.4314/jasem.v24i8.22

Abstract

The influence of sprouting on proximate and anti-nutritional factors of Jackbean flour was investigated. Jackbean was procured from the Genetic Resources Unit of International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State Nigeria. The seeds were carefully sorted and sprouted for 10 days. The sprouted and unprocessed (control) bean were then milled into flour and thereafter assessed for proximate and antinutritional factors. The data generated were subjected to statistical analyses using SAS 2.0 and SPSS 20.0 packages. The results of influence of sprouting on proximate constituents and anti-nutritional factors revealed that sprouting for nine days (S5) resulted in flour sample with highest protein content and significant reduction in anti-nutritional factors most especially trypsin inhibitor from 32.08 + 0.13; 29.18 + 0.46 in control to 39.50 + 0.06; 18.33 + 0.03 in the sprouted samples respectively. Sprouting thus had positive effect on proximate and anti-nutritional factors of Jackbean flour. Keywords: Proximate, jackbean, anti-nutritional, sprouting

Highlights

The moisture content of sample S4 showed higher significant effect (P < 0.05) with a mean value of 8.73 + 0.11 compared to all other samples and the raw
Effect of Sprouting on Proximate Composition of Jackbean Flour: The result of influence of sprouting on proximate constituents of jackbean flour is presented in table 1
It was observed that there was sudden drop from 32.08 + 0.13 in protein in the raw sample to 30.53 + 0.23 in sample S1. This quickly increased on the second day to 34.30 + 0.55 and throughout the sprouting period compared to the raw sample

Summary

Introduction

The moisture content of sample S4 showed higher significant effect (P < 0.05) with a mean value of 8.73 + 0.11 compared to all other samples and the raw. The moisture content of the samples were lower compared to the one reported for sprouted field bean by Myrene, (2013). Sample S5 showed higher significant effect (P < 0.05) with a mean value of 39.50 + 0.06 for protein compared to the raw sample.

Results

Conclusion