ABSTRACT

The nutritional potential and comparative effects of various processing methods on the proximate composition, gross energy, mineral content and anti-nutritional factors of C'ciiiavalia plagiosperiva was investigated. In experiment 1, the proximate composition, gross energy, mineral content and anti-nutritional factors of "whole seeds" and dehulled seeds" of C'anavalia. plagiosperinci were analysed. In experiment 2, the comparative effect of different time durations of soaking on the proximate composition, gross energy, mineral content and anti-nutritional factors of C'aiiavalia plagiospernia seeds were investigated. Experiment 3, the comparative effects of two thermal processing methods (boiling and toasting) and two time durations of beating (30 minutes and 45 niinutcs) on the proximate composition, gross energy and mineral composition as well as antinutritional factors were assessed. In experiment 1, dehulling caused significant (P<0.05) decreases in CF, EE and NFE. There was no significant difference (P>0.05) gross energy. Whole seeds had significantly (P<0.05) higher values for all minerals analysed except for magnesium where there was no significant difference (P>0.05).ehulling of seeds significantly (P<0.05) reduced anti-nutritional factors; tannin, trypsin inhibitor, cyanide, Concanavalin A were reduced by 7%, 16%, 15% and 59%, respectively. In Experi meat 2, soaking of seeds for 0, 24, 36 and 48 hours caused significant (P><0.05) progressive reduction in CP, EE and gross energy as the soaking hours increased. Soaking for 48 hours gave significantly (P><0.05) higher results for all minerals analysed. Twenty four hour soaking duration significantly (P><0.05) reduced the trypsin inhibitor activity and Concanavalin A presence compared to the other durations. For tannin and cyanide, the different soaking durations caused significant differences (P><0.05) also, but followed no x pattern. From the above results in experiment 2, 24 hours soaking duration averagely gave better result compared to other soaking tried. In experiment 3, thermal processing method (boiling and toasting) and time duration had significant (P>O.05) effect on CF value. There were significant