Chemical composition, antinutrients and extractable minerals of Sicklepod (Cassia obtusifolia) leaves as influenced by fermentation and cooking

In Sudan Sicklepod (Cassia obtusifolia) leaves after fermentation and drying are commonly knownas Kawal. The study was conducted to investigate changes in chemical composition, antinutritional factors and minerals content and extractability of two samples of Sicklepod leaves of different origin. The samples were fermented and dried into powder and then cooked in boiling water for a certain period of time (5 min). The dry matter, oil, fiber and carbohydrates contents were fluctuated during processing of both samples. However, the protein and ash contents increased after cooking of the samples. The total energy for both samples decreased. The antinutritional factors (tannin, phytate and total polyphenols) of the samples were significantly (P ≤ 0.05) decreased after fermentation and cooking. Tannin content significantly (P ≤ 0.05) increased after fermentation but decreased after cooking. Ca and K were the major mineral constituents of raw leaves for both samples. Total major minerals were significantly (P ≤ 0.05) increased after processing. However, the trace minerals content was fluctuated. HCl-extractability of minerals for both samples was very low and fluctuated.