Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.)

Abstract

Effect of traditional processing on the nutrient composition, antinutritional factor and in vivo protein digestibility of goat pea (Securigera Securidaca L.) seeds was investigated. Various traditional processing had no significance effect on protein, lipid, fiber and ash except carbohydrate. Essential amino acid analysis revealed high concentration of lysine, leucine and histidine whereas the sulfur containing amino acids are limited. Germination and cooking significantly increased essential amino acid level. Traditional processing resulted in significant decrease of antinutrient phytate contents by 4.32, 1.47, 4.15, 1.9, 1.91 and 4.12% for raw, raw cooked, soaked and cooked, germinated and germinated cooked, respectively. Similarly, tannin was also decreased to 7.1, 4.51, 4.5, 0.75, 0.87, 0.26 and 7.1% for the above samples. Biological parameters showed that the net protein utilization (NPU) for the casein was significantly higher than the raw and processed seeds.