Effect of processing on proximate composition, anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth

Abstract

Proximate composition, amino acid levels and anti-nutrient factors (polyphenols, phytic acid and oxalate) in the seeds of Parkia biglobosa were determined at three stages: raw, boiled and fermented. The highest anti-nutrient factor present in the raw state was oxalate, while phytic acid was the least. The amino acid of the raw seeds matched favourably to the World Health Organization reference standard. After processing, boiling increased fat, crude fibre and protein, while it reduced moisture, ash and the anti-nutrient content in 64% of the cases examined. Fermentation reduced ash, crude fibre and carbohydrate in all the accessions. It increased the moisture, fat and protein, while reducing the anti-nutrient factors in 78% of the cases. The high levels of protein, fat and amino acids coupled with the low levels of the anti-nutrients in the boiled and fermented seeds make Parkia a good source of nutrients for humans and livestock.

Keywords::

• boiling
• fermentation
• nutritional composition
• seeds
• anti-nutrient
• amino acid

Acknowledgement

The authors gratefully acknowledge STEP B (Science and Technology Education Post Basic) for their financial support, Prof E. E. Eneobong and Dr. Chris Edem for their constructive and valuable contribution.

Declaration of interest: The authors declare no conflicts of interest. The authors alone are responsible for the content and writing of the paper.