EFFECTS OF BOILING, ROASTING AND GERMINATION ON THE NUTRITIONAL COMPOSITION, ANTINUTRITIONAL FACTORS AND SENSORY PROPERTIES OF BAMBARA GROUNDNUT SEED

Effects of boiling, roasting and germination on the nutritional composition, antinutritional factors, and sensory properties of Bambara groundnut seeds were investigated. The seeds were boiled, roasted, germinated and boiled, or germinated and roasted. The non-treated seeds served as control. Proximate composition, energy value, amino acids profile, minerals and anti-nutrients contents were evaluated on the treated samples and the control. Sensory evaluation was conducted on the treated sample. The results showed significant differences (p>0.05) between the treated samples and the control. Protein content ranged 21.71% in roasted sample to 24.485 in boiled sample. Ash, crude fibre, and fats contents ranged 3.32-4.55, 2.96-3.73, and 3.37-4.96%, respectively. There was no significant difference (p>0.05) in methionine content between the treated samples and the control whereas, the boiled sample had significantly higher concentrations in the remaining amino acids. Phosphorus, calcium, zinc and iron contents ranged 4.04-8.38 mg/kg, 1.37-2.86, 0.27-0.32, and 0.67/1.12 mg/L respectively, with the boiled sample having the significantly (p>0.05) higher phosphorus contents while the control had the highest calcium content. Phytate and tannin contents ranged 0.70-1.54 mg/100g and 2.72-7.94% with the control having the highest value. The results of the overall acceptability ranged in 4.45 germinated-roasted sample to 5.47 in the boiled sample on a 7-point hedonic scale. Boiled Bambara groundnut seeds were recommended due to increased protein protein and amino acid and decreased tannin and trypsin inhibitor contents.