Effect of domestic processing on the levels of certain antinutrients in Prosopis chilensis (Molina) Stunz. seeds

The effects of soaking, cooking and autoclaving on the levels of certain antinutrients present in the seeds of Prosopis chilensis were studied. Both distilled water and sodium bicarbonate solution (salt water) soaking significantly reduced the content of total free phenolics compared to cooking and autoclaving. The reduction in content of phytic acid was found to be greater with distilled water soaking (14%) than with salt water soaking (8%). Cooking and autoclaving significantly reduced (32–35%) the phytic acid content. An insignificant loss of raffinose was noticed when the seeds were subjected to soaking, regardless of the duration of soaking. Autoclaving (45 min) markedly reduced the raffinose and stachyose content (63–71%). In vitro protein digestibility (IVPD) of Prosopis chilensis seeds was enhanced by 16·6% under autoclaving. Of all the treatments studied, autoclaving seemed to be the best method for eliminating the contents of phytic acid, raffinose and stachyose. It also improved the IVPD.