Effects of Processing Treatments on the Antinutrients in Bambaranut (Vigna Subterranea) and Moringa Oleiferaseed Flour

Abstract

The aim of this work was to study the effects of soaking Bambaranut and Moringa oleifera seeds separately in water at room temperature for 12,24 and 48hours and blanching at 100â—¦C for 15,30, and 48 minutes respectively. The bambaranuts were subsequently dehulled and milled into flour while the Moringa oleifera was milled into flour of 100µm size without dehulling. Tannin, Trypsin inhibitor activity, Phytate and Oxalate content of the samples were determined and the values obtained were used in the estimation of the antinutrient factor in the variously treated samples of Bambaranut and Moringa oleifera seed flours. Results showed that the soaking and blanching significantly reduced (P<0.05) the antinutrients in Bambaranut and defatted Moringa oleifera flours and the reduction of the antinutrients increased with increase in soaking and blanching time. Soaking bambaranuts for 24hours and blanching at 100â—¦C for 45minutes reduced Tannin, Trypsin inhibitor activity, Phytic acid and Oxalate by 68.33%, 85.91%, 52.63% and 66.67% respectively over the control values. Similarly, Moringa oleifera seed soaked for 24hours and blanched at 100â—¦C for 45minutes reduced Tannin, Trypsin inhibitor activity, Phytic acid and Oxalate by 64%, 84.47%, 78.18% and 100% over the control values.