|Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(2) pp. . 025-029, February, 2017. DOI: http:/dx.doi.org/10.14303/ajfst.2016.099. Copyright © 2017 International Research Journals
Full Length Research Paper
Effect of soaking time on the nutrient and antinutrient composition of bambara groundnut seeds (Vigna Subterranean)
1*Okudu H.O and 2Ojinnaka M.C.
1Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike, Abia State
2 Department of Food Science and Technology Michael Okpara University of Agriculture Umudike, Abia State
Corresponding Author’s E-mail: firstname.lastname@example.org, Tel: +2340869189948.
Received February 17, 2017; Accepted March 10, 2017
The study was designed to investigate the effect of different soaking time on the nutrient and antinutrient composition of bambara ground nut (Vigna subterranean) seeds. Milky coloured variety of bambara groundnut was purchased from Ubani Market Umuahia, Abia State. The sample was cleaned by winnowing. One kilogram of whole seeds was soaked in potable water at room temperature (29-32oC in a 1: 30 (bean: water) ratio for 6, 12, 18, 24, 48 and 72 hrs respectively. The soaked seeds were drained, rinsed, dehulled and dried at 550C in an oven until the moisture became constant. Milling the dried seed into flour was done using attrition milling machine. The proximate, vitamin and anti-nutrient content of the samples were determined using standard methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods. The moisture content of the samples ranged between 10.2 -11.2%. Values of protein (20.2-22.4%), crude fiber (4.1- 4.8%), crude fat (5.9-7.2%), and ash (3.6-3.9%) decreased with increasing soaking time. The result shows decrease of 2.85%- 12.4% for Ca, 1.54%-36.2% for Mg, 4.27%-16.2% for Na, 2.24%-11.2% for K, 6.21%-22.0% for Fe, 23.8%-90.0% for Cu, 14.28%- 64.28% for Se and 12.9%-44.5% for I respectively. There was significant decrease in all the vitamins except for vitamin B2 in the sample soaked for 24hr and in the sample soaked for 48hr (0.09mg/100g, 0.08mg/100g respectively). It was found that all the anti-nutrient composition of un-soaked and soaked bambara groundnut were within permissible limit which implies that soaking bambara
Keywords: Soaking time, Bambara groundnut, Nutrient, Antinutrient