Effect Of Processing On Proximate, Energy, Anti-Nutritional Factor, Amino Acid And Mineral Composition Of Lablab Seed
D. T. Shaahu, S. N. Carew, S. A Ikurior,
KEY WORDS: Highworth, Minor-legumes, Unconventional-feed-ingredient.
Abstract: A study was conducted to assess the effect of various techniques of processing (decortication, toasting and boiling in tap water) on proximate, anti-nutritional factor (ANF), amino acid and mineral composition of Highworth, variety of Lablab purpureus seed. Processing reduced the levels of all the ANFs evaluated in the present study. Boiling in water, was determined to be the best method, reduced tannins, alkaloids, oxalates, Trypsin inhibitors and HCN by 37, 33, 38, 100 and 89% respectively. Processing also resulted in reductions in crude protein, crude fibre, ether extracts, ash and gross energy by 8, 14, 17, 23, 10 and 8%, while NFE increased by 10%. The levels of nutrients in boiled lablab, however, compared favourably with feed grade soybean, while being likely to be much cheaper.
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