Effect of Different Processing Techniques on Nutritional Composition and Anti-Nutrient Content of Pigeon Pea Seeds (Cajanus cajan L.)

Abstract

This

study is conducted to determine the effect

of

deferent

processing

methods

(boiling,

germination

and soaking) on chemical

composition, anti

-

nutritional

factor

content, in vitro

protein digestibility of Pegeo pea (

Cajanus Cajan L

.). The

parameters were assayed using

standard methods. The results of proximate

analysis

showed tha

t, for the boiled

sample the

results

were

5.98,

2.65, 1.62, 15.71, 25.27 and 74.03

%

for the moisture, ash, oil, protein,

protein digestibility and carbohydrates respectively.

And

for the germinated

sample was

6.42, 2.38, 1.36, 20.16, 24.2 and 69.68

%

for the moisture, ash, oil, protein, protein

digestibility and carbohydrates respectively

. And for soak

ed sample

was 6.04, 2.22, 1.93,

20.4, 25.73 and

69.39

%

for the moisture, ash, oil, protein, protein digestibility and

carbohydrates respectively.

And

the

anti

-

nutritional factors the Ta

nnic acid was0.27, 0.52

and 0.75

%

for the boiling, germin

ation and soaking techniques.

The

Phytic acid was2.56,

1.59 and 1.65

%

. There were significant differences at (P≤0.05) in the improvement of the

nutrient content, and decrease in the Tannic acid.