EFFECTS OF PROCESSING METHODS ON PHYTIC ACID LEVEL AND SOME CONSTITUENTS IN BAMBARA GROUNDNUT (VIGNA-SUBTERRANEA) AND PIGEON PEA (CAJANUS-CAJAN)

The effects of soaking, soaking and dehulling, boiling, roasting autoclaving and sprouting on the phytic acid content and the protein, carbohydrate, fat, ash, moisture and crude fibre in pigeon pea (Cajanus cajan) and bambara groundnut (Vigna subterranea) were studied. All the processing methods reduced the phytic acid in the legumes to various extents. Boiling the sprouts had the greatest reducing effect on the phytic acid levels in both legumes as it was significantly reduced by as much as 56% in bambara groundnut and 53% in pigeon pea, respectively (P < 0.05). Sprouting of the legumes increased their protein content and moisture level significantly (P < 0.05), while roasting tended to reduce the levels of all the constituents except carbohydrate.