Abstract
Legumes play a significant role in contributing to the protein needs of many consumers in developing nations but some legume seeds remain underutilised because of their hard-to-cook nature, presence of antinutritional components as well as lack of adequate processing methods. Vigna subterranean is an underutilised legume in South West Nigeria in spite of its nutritional importance and agronomic potential. Two species of Vigna subterranean (cream coloured–VS1 and mottled coloured –VS2) were subjected to soaking and four hydrothermal treatments- atmospheric boiling (AB), atmospheric steaming (AS), pressure boiling (PB) and pressure steaming (PS). Analyses were carried out for antinutritional components during soaking, before and after hydrothermal treatments. Protein digestibility of the treated samples were determined. Soaking at varying hydration levels had significant effect on the concentration of antinutritional components. Soaking and hydrothermal processing caused reduction of antinutritional components (phytic acid, saponin, trypsin inhibitor activity and tannin) which resulted in improvement of protein digestibility. Atmospheric boiling and pressure boiling caused better reduction of antinutritional components compared with processing by steaming. Each of the hydrothermal treatments had significant effect (p< 0.05) on the in vitro multi enzyme protein digestibility [IVPD] of the legume seeds. Percentage increase in protein digestibility of 90.43% and 89.26% were observed for VS1 and VS2, respectively after fifteen minutes of digestion.The scope of the utilisation of the legume seeds can be widened for food and industrial purposes thereby making significant contributions to the protein needs of large segments of the world populations particularly rural dwellers in developing nations.
Presenters
Moses Ayodele OjoSenior Lecturer, Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo, Nigeria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
LEGUME, VIGNA SUBTERRANEAN, HYDROTHERMAL PROCESSING, ANTINUTRITIONAL COMPONENTS, PROTEIN DIGESTIBILITY
