Journal of Food Processing / 2014 / Article / Tab 2

Research Article

Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

Table 2

Antinutrients composition of raw and processed Bambara groundnuts (Vigna subterranea).

Oxalate (mg/kg)Tannins (mg/g)Phytate (mg/100 g)TIA (mg/100 g)HCN (mg/kg)

Raw6.15 ± 0.07c18.61 ± 0.24b319.55 ± 1.00c7.11 ± 1.41c197 ± 1.41c
Boiled1.97 ± 1.00a5.33 ± 0.25a113.71 ± 0.80a1.05 ± 0.41a38.73 ± 0.64a
Roasted2.96 ± 0.04b5.33 ± 0.23a160.08 ± 0.96b1.89 ± 0.96b42.94 ± 0.49b
Permissible limits5 mg/kg20 mg/g250 mg0.7–3.0 mg/100 g50 mg/kg

Results are expressed as mean ± SD. Values with different superscripts down the column are significantly different from each other at .

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