EFFECT OF AUTOCLAVING ON THE ANTI-NUTRITIONAL FACTORS OF COWPEA VARIETIES.
DOI:
https://doi.org/10.51791/njap.v23i1.2134Keywords:
Autoclaving, heat-labile, heat-stable, Anti-nutritional factors, cowpea varietiesAbstract
Some antinutritional factors were extacted and qualified from and autoclaved cowpea varities. All the cow varities in the raw state contained trypsin, inhibitor, lectins HCN, tannic acid and phytic acid. Autoclaving destroyed all the trypsin inhibitor and lectins but significantly reduced HCN level while tannic and phytic acids were heat-stable. In the raw sample, values obtained for these compound in seqeunce, were 10.88 to 33.74 TIU/mg protein 28.56 to 76.57 Hu/mg protein, 1.55 to 3.90mg/1009, 0.21 to 0.39mg/g and 422.27 to 543.A2mg/100g respectively. Autoclaved samples contained 0.73 to 1.32mg/100 g, 0.17 to 0.36mg/g and 314.97 to 420.54mg/100g HCN, tannic acid and phytic acid respective. The amount of total phosphorus that remained Cowpea varieties used for this study are bound to phytic acid which is unavailable nutritionally ranged from 29.60 to 33.15%. Antinutritional factors concentrations differed between varieties (P<0.001).
