EFFECT OF DOMESTIC PROCESSING ON THE LEVELS OF CERTAIN ANTINUTRIENTS IN PROSOPIS-CHILENSIS (MOLINA) STUNZ SEEDS

The effects of soaking, cooking and autoclaving on the levels of certa in antinutrients present in the seeds of Prosopis chilensis were studi ed. Both distilled water and sodium bicarbonate solution (salt water) soaking significantly reduced the content of total free phenolics comp ared to cooking and autoclaving. The reduction in content of phytic ac id was found to be greater with distilled water soaking (14%) than wit h salt water soaking (8%). Cooking and autoclaving significantly reduc ed (32-35%) the phytic acid content. An insignificant loss of raffinos e was noticed when the seeds were subjected to soaking, regardless of the duration of soaking. Autoclaving (45 min) markedly reduced the raf finose and stachyose content (63-71%). In vitro protein digestibility (IVPD) of Prosopis chilensis seeds was enhanced by 16.6% under autocla ving. Of all the treatments studied, autoclaving seemed to be the best method for eliminating the contents of phytic acid, raffinose and sta chyose. It also improved the IVPD. (C) 1997 Elsevier Science Ltd.