Effect Of Processing On Proximate Energy Anti-Nutritional Factor Amino Acid And Mineral Composition Of Lablab Seed

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.