EFFECT OF PROCESSING OF LABLAB BEANS AT VARRYING DURATION OF TIMES ON THEIR PROXIMATE COMPOSITION AND ANTI-NUTRITIONAL FACTORS CONTENT

Abstract

The study was designed to evaluate the effects of processing on the proximate composition and anti nutritional factors in Lablab purpureus seeds.The raw seeds were processed by directly cooking the seed at various duration of time (30, 45 and 60 mins) and by soaking the seed in excess water overnight for about 14 hours before cooking at various duration of time (30, 40 and 50 mins). Samplesof the raw and processed seeds were analysed for proximate and anti nutritional factors. Result for proximate analysis showed that, the raw lablab seeds contained 93.88%DM, 4.73%Ash, 37.01%CP, 9.67%EE, 6.76%CF and 41.79%NFE. The result for anti nutritional factors revealed that, the raw lablab contained 8.39% Alkaloids, 0.01mg/l00g terpenoids, 0.32mg/l00g, trypsin inhibitor, 8.91mg/l00g cyanide, 1.45% tannin, 18.90mg/l00g oxalate and 0.30% phytate. Generally, both the proximate components and anti nutritional factors analysed were reduced with processing. Directly cooking the lablab seedsfor 30, 45 and 60 minutes yield reduction in both the proximate and anti nutritional factor content. Soaking the seeds before cooking also yields significant reduction in the proximate and anti nutritional factors contents of lablab seeds