Effect of Cooking and Roasting on Nutritional and Anti-Nutritional Factors in Kenaf (Hibiscus Cannabinus L.) Seed Meal.

Abstract

The effect of cooking and roasting on levels of nutrients and anti-nutritional factors in Kenaf (Hibiscus cannabinus) seed meal was investigated. Significant (p < 0.05) variation existed in the nutrient levels among the raw, cooked and roasted kenaf seed meal. Roasting resulted in a significant (p < 0.05) increase in crude protein and mineral composition. The processing methods had no significant (p> 0.05) effect on the phytic acid but significantly (p < 0.05) reduced the tannin content of the kenaf seed meal. While cooking significantly (p < 0.05) reduced the trypsin inhibitors, roasting did not significantly (p> 0.05) alter the trypsin inhibitory activities in Kenaf seed meal when compared with the unprocessed kenaf seed meal.