Abstract

This research project work was carried out to determine the level of some anti-nutritional factors and effect of processing on a variety accession number TVnu-22 of wild bean, Vigna racemosa. The processing methods were cold water soaking at room temperature 25°C, for 12 hours; warm water 40°C soaking for 1 hour; and cooking 103°C for 1 hour 30 minutes. Contents of the anti-nutrients (oxalate, phytate, cyanide and tannin) determined were using standard chemical procedures including Dye, Wheeler and Ferrel colorimetric method, Colorimetric and Varillin-HCl methods. From this study, it was found that levels of the anti-nutritional factors were quite high in the wild bean. Unprocessed wild beans contained 857mg/100g oxalate, 165mg/100g phytate, 1.250mg/100g cyanide and 43.2mg/100g tannin which were significantly (P