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The Canavalia glandiata used for this study was cultivated for the purpose of this study in Owo, Ondo State, Nigeria. The seed flour was subjected to different processing methods, which includes cooking, roasting and autoclaving. The effects of various processing methods on the nutritional, anti-nutritional, mineral composition and protein quality of seed flours were assessed. Again, the minerals detected in all the samples were; calcium, magnesium, potassium, sodium, iron copper, and zinc. The results in several aspects, compared favourably with those reported for many conventional edible legumes. Again, there is evidence of anti- nutritional factors in the seed, which were reduced by the processing methods adopted. However, the raw and processed seed flours appeared to be unsuitable as sole sources of dietary protein especially in human diets. Their incorporation in diets along with other protein resources is therefore suggested as a way of enhancing the utilization of these differently processed legume seed flours.

Assesment of Processing Methods on the Chemical Composition of Sword Bean (Canavaliagladiata)