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标题：Effect of Some Thermal Processing Techniques on the Anti- nutritional Factors of Canavalia plagiosperma Piper Seeds
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作者：Serah O. Alagbaoso ; Justina N. Nwosu ; Ijeoma .M. Agunwa 等
期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2016
卷号：4
期号：1
页码：7-13
DOI：10.12691/ajfst-4-1-2
出版社：Science and Education Publishing
摘要：The effect of some thermal processing techniques on the anti-nutritional factors of Canavalia plagiosperma Piper seeds was studied. Raw seeds of Canavalia plagiosperma Piper (Oblique- seeded Jack bean) were autoclaved (at 121°C, 15 psi for 25, 30 and 35 minutes), cooked (at 100°C for 30, 40 and 50 minutes) and roasted (at 120°C for 40, 60 and 80 minutes). The anti-nutritional factors of the processed and raw samples were determined. Six (6) anti-nutrients (alkaloid: 1.17%, haemagglutinin: 20.31 Hu/mg, hydrogen cyanide: 4.70 mg/kg, raffinose: 0.64%, stachyose: 1.09%, steroid: 0.38%) were determined in the raw seed. The three processing treatments given to the seed showed a general reduction trend on these six anti-nutrients at different rates and levels. From the results, autoclaving was the best processing method for haemagglutinin (0.05 Hu/mg), raffinose (0.06%), stachyose (0.22%) and steroid (0.02%) while cooking was the best processing treatment for alkaloid (0.04%) and hydrogen cyanide (0.83 mg/kg). Roasting had the least reduction effect on the six anti- nutrients investigated. The results, therefore, suggest that moist heat treatments (autoclaving and cooking) significantly lowered the levels of antinutrients in Canavalia plagiosperma Piper seeds, thereby making it safer for consumption.
关键词： Canavalia plagiosperma piper; autoclaving; cooking; roasting; anti-nutrients