The Effect Of Different Processing Treatments On The Nutrients And Anti-Nutrients Of Pigeon Pea (Cajanus Cajan), S Soybean (Glycine Max.) And Cowpea (Vigna Unguiculata).

ABSTRACT

The effect of three different processing treatments; Boiling, soaking and toasting on the nutrient and anti-nutrients of three legumes seed (Soybean, Cowpea and Pigeon pea) was studied. Results of the proximate analysis showed that the protein content, ash content, fat content were significantly reduced by the treatments, while the fiber content and moisture content were less affected. The protein contents ranging from 23.70% ± to 0.14% in boiled pigeon pea while in toasted samples, it ranged from 21.17% ± 0.02% and soaked pigeon pea ranged from 19.86% ± .0.03%. Ash contents also ranged from 5.2% ± 0.04% in raw pigeon pea to 3.8 1% ± 0.01% in boiled, 4.53%± 0.02% in soaked and 5.24% ± 0.02% in toasted pigeon pea. The trend was the same in both soybean and. cowpca. Similarly all the test anti-nutrients saponin, alkaloid, flavonoid and phenols were all reduced by the treatments to levels that were significantly different