Abstract
This study investigated the nutrient and anti-nutrient compositions of African oil bean seed (Pentaclthra macrophylla) samples subjected to three processing methods (boiling, soaking and fermentation). It was an experimental study. The samples were subjected to different processing methods (soaking, boiling and fermentation). Association of Analytical Chemist (2010) and other analytical methods were used to determine the nutrient and anti –nutrient composition of the samples. Data were analyzed using means, standard deviation and ANOVA at 0.05 level of significance. Duncan’s new multiple range test was used to separate the means. The result reveal that fermented sample had highest protein (16.26%) and fibre (5.24%), appreciable fat (20.66%), and ash (5.10%) with low carbohydrate (21.47%). For the minerals and vitamins, the soaked sample contained 289.73±2.16mg/100g of calcium, 3.25±0.02mg/100g of iron, and 37.80±0.00mg/100g of phosphorus and 377.38±0.52μg/100g for pro vitamin A. The result of the anti-nutrients showed that the tannin content of all the samples were within the acceptable limits of 0.201 to 0.296 mg/100g, while the boiled sample had the least value of oxalate (39.00±1.41mg/100g) and phytate (38.79±1.39mg/100g). This study showed that soaking and fermentation possessed superior nutritional benefits while boiling reduced the levels of anti-nutrients.