Nutrients And Anti-Nutritional Factors Composition Of Raw And Processed Mungbean Seed

ABSTRACT

The effect of some domestic traditional is processing methods such as toasting, boiling and soaking of the proximate composition, energy, mineral and anti-nutritional factors of mungbean seed were studied. Data and results were obtained from the analyzed samples-representing the parameters (proximate compositions, anti- nutritional factors and mineral contents). Processes such as toasting and boiling caused significant (P<0.05) decreases in fat {1.27% to 1.06%}, in total Ash contents (3.96% to 3.84% toasting; 3.96% to 3.92%_ boiling )and in phytic acids (1.25 to 1.13% toasting: 1.25 to 1.06%_boiling). Tannin and oxalate have no significant differences in all the processes. Toasting and boiling however, caused total elimination of trypsin inhibitor activity and haemagglutinin activity in anti-nutritional factors (31.84% to 0.00% toasting: 31.84 to 0.00%_boiling) respectively. All processing methods decreased the concentration of proximate fractions from (23.65% range value to 22.79%) for crude protein, from (1.27% range value to 1.06%) for crude fat, from (4.76% range value to 4.34%) for crude fibre, from (3.96 to 3.79%) for Ash, from (4.284 to 4.162%) for Gross Energy. Except for dry matter which was significantly (P<0.05) increased by toasting process. Soaking significantly decreased (P<0.05) the G.E content in mungbean seeds (4.284 to 4.162%). Soaking processing method was less effective in reducing trypsin inhibitor activity (31.84 to 26.32%) and haemagglutanin activity contents (59.38 to 56.69%) compared to toasting and boiling processing methods which completely eliminated them. Whereas, toasting did not decrease the minerals much (0.21 to 0.18%_Na; 0.48 to 0.45%_K; 0.29 to 0.25%_Mg; 0.53 to 0.48%_P; 0.23 to 0.17%_Ca: 12.3 to 9.5%_Fe; 49.2 to 45.8% _Zn; 16.2 to 14.7%_Cu) compared to boiling (0.21 to 0.13%_ Na; 0.48% to 0.38%_K; 0.29 to 0.19%_ Mg; 0.53 to 0.41%_P; 0.23 to 0.12% Ca; 12.3 to 8.8%_Fe; 49.2 to 39.6%_ Zn; 16.2 to 13.6%_Cu). However, boiling resulted in a greater reduction of all minerals compared to other processing methods.