Vol. 8, Issue 2, Part B (2020)
Effects of processing techniques on phytochemical content and nutritional composition of Entada gigas seeds
Author(s): Shadae R Foster, Melaine M Randle, Danyele Bazrah, Cliff K Riley and Charah T Watson
Abstract: The effects of different processing methods (soaking, cooking and autoclaving) on the nutritional, phytochemical and anti-nutritional content of Entada gigas (cacoon) seeds were investigated. The nutritional composition of the unprocessed E. gigas seeds corresponds with most edible legumes containing: carbohydrate (54.5%), crude protein (21.41%), fibre (5.29%), crude fat (4.96%), moisture (5.85%) and ash (2.74%). Essential minerals including calcium (84.87 mg/L), iron (3.24 mg/L), potassium (793 mg/L), magnesium (112 mg/L), sodium (7.24 mg/L) and zinc (1.49 mg/L) were also detected. Flavonoids, glycosides, steroids, terpenoids, saponins, tannins and phenols were among the phytochemicals present in the seeds. The most effective method of reducing the anti-nutritional constituents, while still preserving the beneficial compounds, was soaking the seeds for 21 days. Due to the high nutritive values, utilization of E. gigas is encouraged provided that an appropriate processing method is used to reduce the anti-nutrient content.
How to cite this article:
Shadae R Foster, Melaine M Randle, Danyele Bazrah, Cliff K Riley, Charah T Watson. Effects of processing techniques on phytochemical content and nutritional composition of Entada gigas seeds. Int J Herb Med 2020;8(2):111-117.