EFFECTS OF PROCESSING METHOD ON THE NUTRITIVE QUALITY OF GUANACASTE TREE (Enterolobium cyclocarpum) SEEDS
Keywords:
Enterolobium cyclocarpum, autoclaving, sprouting, fermentation, proximate composition, anti- nutrient property, feed ingredientsAbstract
Plants remain a significant source of food in human and animal nutrition. However, extensive inclusion of these is limited by various factors which include anti-nutrient and fibre contents which might impair their nutritional values and restrict their bio-availability. Seeds of Enterolobium cyclocarpum were subjected to three processing methods: autoclaving, sprouting and fermentation to evaluate the effects of these on the proximate composition and anti-nutritional property. The crude protein of the kernel meal was increased when autoclaved, sprouted and fermented relative to the raw form. There was a decrease in crude fat of the sprouted and fermented E. cyclocarpum kernel meal relative to the raw. The levels of the anti-nutritional factors were affected by the processing methods. There was a reduction in the phytic acid level from 100% in the raw to 16.23% (autoclaved), 10.50% (sprouted) and 10.50% (fermented). Tannins were also reduced from 100% in the raw form to 4.59% (autoclaved), 7.64% (sprouted) and 0.22% (fermentation) while saponin increased from 11.46 mg/100g in the raw form to 403.91mg/100g (autoclaved), 648.10mg/100g (sprouted) and 40.50mg/100g (fermentation). Essential amino acid profiles of the processed kernel meals were improved relative to the raw except for tryptophan which was slightly reduced by the fermentation while the processing methods increased the non-essential amino acids except for glycine and cystine which were slightly reduced by autoclaving method of processing. Mineral profiles of the test ingredient were affected by the three processing methods. All the processing methods increased Sodium, Potassium, Magnesium, Iron, Zinc and Phosphorus contents. Autoclaving improved Omega 3 and mono-saturated fatty acid while sprouting and fermentation reduced the Omega 3 and mono-saturated fatty acid value. The different processing methods used in the study were considered positive as they were effective in increasing the crude protein content of the kernel meal and reducing some of the anti- nutrients, thereby improving the nutritional value of E. cyclocarpum kernel meal. The study recommended that these processing methods could be of great advantage in processing E. cyclocarpum.
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