Effects Of Malting And Roasting On Phytochemical Contents Of Some Selected Cereals And Legumes.

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.