Influence of processing method on the proximate composition and anti-nutrient content of bambara nut (Vigna subterranea L.)

  • Bala, K. S. Department of Animal Science, Bayero University, PMB 3011, Kano.
  • Rano, M. B. Department of Animal Science, Bayero University, PMB 3011, Kano.
Keywords: Bambara Nut, Processing, Proximate Composition, Anti-Nutrient Content

Abstract

This study was carried out to investigate the effect of various processing methods on the proximate and anti-nutritional composition of Bambara nut (Vigna subterranea L.). Traditional processing methods namely; soaking, steaming, roasting and boiling were employed. The seeds were procured and divided into five portions of 500 g each as treatments. The treatments were coded as A, B, C, D, and E for raw, soaked, steamed, roasted and boiled Bambara nut seeds respectively. The chemical analysis and determination of anti-nutritional factors of the seeds were carried out in the Nutrition and Biochemistry laboratories of Bayero University, Kano. The Data collected were subjected to One-way analysis of variance (ANOVA) using Minitab 17 Statistical package. Results revealed that the values for moisture content ranged from 5.77 - 13.23% while the dry matter content ranged from 86.78 to 94.23%. The values for crude protein (14.50 - 18.37%), ether extract (3.89 - 4.44%), crude fiber (4.20 - 5.02%), ash (2.89 - 3.78%) and nitrogen free extract (69.18 - 73.97%) were recorded. The results of anti-nutrient composition indicate that processing significantly (p<0.05) reduced the content of anti-nutritional factors (Tannin, Oxalate and Phytate) in the seeds. This study demonstrated that traditional methods such as boiling have an impact on the nutritional value of Bambara nut with some nutrient losses. Thus, processing enhanced the nutritional value of the nut and could be used as an important ingredient in animal feed.

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Published
2022-07-08
How to Cite
Bala, K. S., & Rano, M. B. (2022). Influence of processing method on the proximate composition and anti-nutrient content of bambara nut (Vigna subterranea L.). Nigerian Journal of Animal Science and Technology (NJAST), 5(2), 92 - 98. Retrieved from https://njast.com.ng/index.php/home/article/view/204