Influence of Varying Boiling Periods on the Chemical Composition of Coffee Senna (Senna occidentalis) Seeds

Abstract

The effects of varying boiling periods on the proximate composition, amino acid and level of anti-nutritional factors of coffee Senna (Senna occidentalis) seeds were determined. Senna occidentalis seeds were divided into five (5) representative samples of 200 g each. The first sample was left unprocessed (raw) while the second, third, fourth and fifth samples were boiled for 30, 40, 50 and 60 minutes, respectively. Each representative sample was properly sun-dried, milled and analysed. Each sample was analysed in triplicates for the proximate composition, amino acid profile and levels of anti-nutritional factors using standard laboratory procedure. The different boiling periods were observed to significantly (p<0.05) reduce the proximate composition, amino acid and level of anti-nutritional factors. Boiling at 60 minutes recorded the highest level of reduction in crude protein, methionine, lysine, tannins and oxalates were observed to reduce by 3.57, 0.37, 1.79, 2.25 and 1.50 g/100 g in T_I (0 minutes) to T₅ (60 minutes), respectively. It can be concluded that subjecting Senna occidentalis seeds to boiling period of up to 60 minutes is effective in the detoxification of the seeds with relatively less depreciation in the nutritional value of the seeds. It is concluded that Senna occidentalis seed can be boiled up to 60 minutes without much depreciation in nutritional values.