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 autoc laving and sprouting on the phytic acid content and the protein, carbo hydrate, fat, ash, moisture and crude fibre in pigeon pea (Cajanus caj an) and bambara groundnut (Vigna subterranea) were studied. All the pr ocessing methods reduced the phytic acid in the legumes to various ext ents. Boiling the sprouts had the greatest reducing effect on the phyt ic acid levels in both legumes as it was significantly reduced by as m uch 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 red uce the levels of all the constituents except carbohydrate.