The Effect Of Processing On The Nutrient And Antinutrient Of Bambara Groundnut And Groundnut

ABSTRACT

This research analyzed the effect of processing (boiling and toasting) on the proximate and antinutrient compositions of Bambara groundnut and Groundnut seeds. The proximate composition analysis showed significant differences (P < 0.05) in the levels of crude protein, crude fiber, ash, fat, carbohydrate, and moisture content in raw and processed Bambara groundnut and Groundnut. The proximate content of samples decreased as processing time increased except for moisture content and carbohydrate content. Ash, fat, fiber and protein content decreased from 3.17-1.93%, 6.12-2.86%, 4.05-2.44%, and 20.82-15.01% respectively for Bambara groundnut.similar trend was observed for groundnut which decreased from 5.20-1.45%, 45.75-18.55%, 1.06-0.37%, and 24.97-14.77% in ash, fat, fiber, and protein content of groundnut after processing. Analyses of antinutrient composition show that processing significantly reduced the levels of oxalate, tannins, phytate, and hydrogencyanide contents of Bambara groundnut and Groundnut which ranged from. The results, therefore, suggest that processing significantly lowered the levels of antinutrients in Bambara groundnut and Groundnut, thereby making it safer for consumption