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.