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Combined effects of different processing methods on the vitamins and anti-nutrients contents of pigeon pea were investigated. The pigeon pea seeds were soaked (SoPPF) i.e., control, soaked and boiled (SoBPPF), soaked and fermented (SoFPPF), soaked, boiled and fermented (SoBFPPF), soaked and sprouted (SoSpPPF), soaked, sprouted and boiled (SoSpBPPF), soaked, sprouted and fermented (SoSpFPPF) and soaked, sprouted, boiled and fermented (SoSpBFPPF). The vitamins analyzed significantly (p<0.05) increased for sprouted and fermented samples and increased tremendously for combined sprouted/fermented samples with values for vitamins A 0.038 – 0.077ug/100g, C 2.515 – 13.820mg/100g, B10.730 – 1.165mg/100g, B20.145 – 0.665mg/100g and B32.920 – 6.510mg/100g respectively. The boiled processes recorded decreased vitamin contents. The results equally showed that the oligosaccharides (raffinose and stachyose) contents were reduced by the processing methods with the combined sprouting/fermentation processes recording the highest reduction. The anti-nutrients analyzed were saponins, phytic acids, oxalates, alkaloids, cyanides, trypsin inhibitors, haemagglutinins and tannins and they were reduced by all the processing methods used with the combined sprouting/fermentation (SoSpBFPPF and SoSpFPPF) effecting the highest reduction of the anti-nutrients.

Combined Effects of Different Processing Methods on Vitamins and Antinutrients Contents of Pigeon Pea (Cajanus Cajan)Flour