Evaluation of differently processed kidney bean seeds on nutrient and anti-nutrient compositions: implications for monogastric animal feeding

Abstract

The study aimed at evaluating the effect of cooking duration and toasting on proximate composition,
vitamins, minerals, amino acid and phytochemical contents of kidney bean seed. The seeds were obtained
from Akwanga market in Akwanga L.G.A. of Nasarawa State, Nigeria, cleaned and extraneous materials
like dry leaves, stones, and dirt were removed and cooked for 1, 2, 3 and 4 hours; another portion was
toasted using aluminum pan where toasting was done until the seeds turn brown, producing sweet aroma
as that ground nut cake. The cooked ones were labeled T2, T3, T4, and T5 for 1, 2, 3 and 4 hours of
cooking duration, respectively while the raw and toasted were labeled as T1 and T6, respectively. Samples
of each treatment were analyzed for nutrients and anti-nutrients compositions. The cooking durations
showed significant (P<0.05) increase in nutrients and decrease in anti-nutrient compositions compared to
the unprocessed seeds. Similarly, toasting showed deviations in all the nutrients and anti-nutrients
analyzed. The low phytochemical values recorded in cooked and toasted seeds were within safe limits for
both human and animals’ consumption. It is therefore concluded that Kidney bean must be cooked at least
for 3 hours or toasted before feeding to monogastric animals to prevent deleterious effects