Effects of processing methods on nutritional, antinutritional and sensory properties of Bambara groundnut seeds

Purpose This study aims to evaluate the effects of various processing techniques on the nutritional, antinutritional and sensory properties of Bambara groundnut seeds. Design/methodology/approach BGS were processed by boiling, roasting and germination followed by either boiling or roasting. The unprocessed seeds served as control. Proximate composition, amino acids profile, minerals, antinutrients and sensory evaluation were conducted on the samples. Findings Protein (21.8%), dietary fiber (11.0%) and fats (3.4%) contents of the control ranged 21.7–24.5%, 11.0–11.7%, 3.7–5.0%, respectively, in processed seeds with germinated-roasted seed having the highest values of protein and dietary fiber. Essential amino acids (EAAs) significantly (p < 0.05) increased in the processed seeds and, the total EAA increased by 17.4% in germinated-roasted seeds. Boiling significantly (p < 0.05) reduced the concentration of the minerals while germination followed by roasting increased zinc and iron contents. The antinutrients reduced significantly in the processed seeds with germinated-roasted sample resulting in 54.6%, 65.7%, 57.1% and 81.6% reductions in concentration of phytate, tannin, oxalate and trypsin inhibitors, respectively. Germinated-boiled seeds were neither liked nor disliked while the rest of the processed seeds were very much liked by the judges. Originality/value Germination followed by either boiling or roasting was the modified processing method for comparison with the conventional methods of boiling and roasting of the seeds.