Table of Contents
ISRN Nutrition
Volume 2014 (2014), Article ID 280837, 9 pages
Research Article

Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria

Department of Biochemistry, Ahmadu Bello University, Zaria, Kaduna 810001, Nigeria

Received 21 January 2014; Accepted 26 February 2014; Published 16 March 2014

Academic Editors: R. Moore-Carrasco and D. Sullivan

Copyright © 2014 Uche Samuel Ndidi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processed Sphenostylis stenocarpa seeds and at examining the effect of processing on the parameters. From the proximate composition analysis, the ash content showed no significant difference ( ) between the processed and unprocessed (raw) samples. However, there was significant difference ( ) in the levels of moisture, crude lipid, nitrogen-free extract, gross energy, true protein, and crude fiber between the processed and unprocessed S. stenocarpa. Analyses of the antinutrient composition show that the processed S. stenocarpa registered significant reduction in levels of hydrogen cyanide, trypsin inhibitor, phytate, oxalate, and tannins compared to the unprocessed. Evaluation of the mineral composition showed that the level of sodium, calcium, and potassium was high in both the processed and unprocessed sample (150–400 mg/100 g). However, the level of iron, copper, zinc, and magnesium was low in both processed and unprocessed samples (2–45 mg/100 g). The correlation analysis showed that tannins and oxalate affected the levels of ash and nitrogen-free extract of processed and unprocessed seeds. These results suggest that the consumption of S. stenocarpa will go a long way in reducing the level of malnutrition in northern Nigeria.