Effect of Processing Methods on the Nutritional Value of Canavalia ensiformis Jack Bean Seed Meal

Abstract, Journal of Food Processing & Technology, 2018

Legumes have been recognized to be the second most valuable plant source for human, animal nutrition and the third largest family among flowering plants, consisting of approximately 650 genera and 20000 species [1,2]. Kalidass and Mohan [3] reported that legume seeds are important sources of nutrients and can serve as high-quality dietary protein to meet the nutrient requirements of fishes [4,5]. These seeds have an average of twice protein content as in cereals and the nutritive values of the proteins in legumes are usually higher [6]. The unconventional legumes have tremendous potential for commercial exploitation but remain ignored, form a good scope in this context [7]. Switching by most of the world's population to a protein-rich vegetarianbased diet from animal-based protein has created unwarranted scarcity to plant protein resources. In this regard, legumes have been highlighted as an effective substitute for animal protein [8]. Considering the above, it becomes imperative for nutritionists to search for cheap, reliable, and safe plant-based resources to accomplish the demand for protein-rich feed.

Jack bean of the genus Canavalia comprises forty-eight species of these underutilized legumes. They are indigenous to tropical regions where they are widely distributed [9]. They are rarely eaten by humans and yield about 2.5 tons ha⁻¹when grown under optimal agronomic conditions [10]. The present study has been designed to explore the effect of various processing methods on the nutritional values of Canavalia ensiformis seeds meal.