ABSTRACT

The present study evaluated the effect of processing on some phytochemical and nutrients contained in four locally consumed grains viz: maize [zea mays, FAS 23], African bread fruit [treculia African], Cowpea [vigna sinensis,224-E] and Soybean [Glycine Max, TGX1440-1E].Green matting, kilniñg and roasting decreased Tannin .contents of' maize by 43.15 ± 0.69%, 76.19 ± O.88% and 83.43 :E O.91% respectively. In African bread fruit green matting and roasting increased the Tannin content by 52.45 ± 2.16% and 23.80 ± 27.25% respectively, while kilning decreased the tannin content by 29.31 ± 3.80%, Green matting increased tannin content of Cowpea by 30.87 'I: 12.53% while kilning and roasting decreased the tannin content by 46.93 d: 8.67% and 35.54 :E 35.79% respectively. Green. malting increased tannin contents of soybean by 3857 :L 8.31 while kilning and roasting decreased the tannin contents by 16.56 ± 13.07% and 42.76 ± 7.17%. Processing decreased alkaloidal content of maize by 53.84 :E 11.79%[green matting], 29.17 ± 5.89%[kilning] and roasting [45.84 ± 29.47%] while green matting decreased the alkaloidal content of African bread fruit by 41.67 ± 11.79,roasting by [20.84. ± 5.89%] while processing increased alkaloidal content of cowpea by [25.20 ± 354%] roasting[33.34 ± 23.54%] white kilning decreased the content by 29.17 :1: 5.89%. Green malting and kilning increased the alkaloidal content of soybean by 22.50 ± 3.54 and 10.00 ± 1.41 while roasting decreased the content by 42.50 ± 24.75%. Processing increased the saponin content of maize by 90.48 :L 0.26%[green malting] , 247. 62 ± 0.31%[kilning], and 142. 86± O.37% while green malting and roasting increased saponin content of African bread fruit by 95.12 ± 0.01°h and 53.66 ± 0.37% respectively while kilning decreased the saponin Contents by 24.39 ± 0.20%. Green malting and killing decreased the saponin contents of cowpea by 22.95 0.92% and 18.37 0.24 respectively, white roasting increase the saponin content by 73.93 ± O.21% green matting and killing decreased the saponin contents of soybean by 64.15 ± 0.07% and 62.25±O.21% respectively while roasting decreased the saponin content by 17.93 ± 0.18.