Effect of processing on proximate composition, anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth

@article{Urua2013EffectOP,
  title={Effect of processing on proximate composition, anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth},
  author={Ikootobong Sunday Urua and Edak Aniedi Uyoh and Valentine Otang Ntui and Elza Cletus Okpako},
  journal={International Journal of Food Sciences and Nutrition},
  year={2013},
  volume={64},
  pages={102 - 94}
}
Proximate composition, amino acid levels and anti-nutrient factors (polyphenols, phytic acid and oxalate) in the seeds of Parkia biglobosa were determined at three stages: raw, boiled and fermented. The highest anti-nutrient factor present in the raw state was oxalate, while phytic acid was the least. The amino acid of the raw seeds matched favourably to the World Health Organization reference standard. After processing, boiling increased fat, crude fibre and protein, while it reduced moisture… 

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