THE PROXIMATE AND ANTI – NUTRIENT COMPOSITION OF AFRICAN OIL BEAN (PentaclethramacrophyllaBenth) SEED AT DIFFERENT MATURATION STAGES AND BOILING PERIODS
Duru, F.C,Ohaegbulam, P.O &Nwachukwu, C.A.
Department of Food Technology
Federal Polytechnic Nekede, Owerri, Imo – state
Email: durufaustina@gmail.com
ABSTRACT
The proximate and anti-nutrient composition of African oil bean seed at different maturation stages and boiling periods were investigated. The two months developed pods were harvested and seeds extracted with matchet, while the fully mature (exploded) seeds were picked from the surrounding bushes. Each of the seeds were boiled at different periods (4 h, 5 h, and 6 h) and blended differently than analyzed. The results of the proximate analysis indicate the moisture range of (33.76 – 42.28%) with exploded seed boiled for 6 hours having the highest (42.28%) and same exploded seed boiled for 4 hours having the lowest moisture content. The protein content was higher (25.65%) in two months developed seed boiled for 4 hours, while the ash content of two months developed seeds boiled for 5 hours was higher (1.24%) than others. The fat content of exploded seeds boiled for 4 hours were highest (11.50%) followed by two months developed seeds boiled for 4 hours (10.27%); the crude fibrevalues were highest (25.75%) in two months developed seed boiled for 6 hours and carbohydrate was highest in two months seed boiled for 5 hours. The result of the anti-nutrients showed that exploded seed boiled for 6 hours had the lowest (2.73%) phytic acid, while oxalate was lowest (2.28%) in two months developed seed boiled for 6 hours. Saponin was lowest (1.28%) in exploded seeds boiled for 6 hours and tannin content were lowest (0.56%) in 6 hours boiled exploded seeds.
Keywords:Proximate, Anti-nutrient, African oil bean seed, Maturation stages.
