ABSTRACT

The effects of domestic processing like dehulling, cooking and pressure-cooking on some anti-nutritional factors and in vitro protein digestibility of L. aegyptiaca were studied. The anti-nutrients of the sponge gourd studied were phytates, tannins, oxalates and polyphenols. Tannin contents were lowered with dehulling. The hull contains the highest concentration of tannins (56.0 mg/g) compared to whole seeds (26.0mg/g) and dehulled seeds (8.8 mg/g). Oxalates, phytates and polyphenol's levels of dehulled sponge gourd seeds were also reduced by ordinary cooking and pressure-cooking processes. Protein digestibility (in-vitro) of sponge gourd seeds improved significantly with the domestic processes. Effect of germination on protein digestibility was highest with 48% compared to other treatments. Cooking improved protein digestibility by 33.0%.