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Effect of germination on the nutritional and functional properties of African oil bean (Pentaclethra macrophylla Benth) seed flour

Seed flour samples of freshly harvested raw and germinated African oil bean (Pentaclethra macrophylla Benth) were analysed for proximate composition, elemental concentrations, as well as presence and levels of some anti-nutritional factors. The seeds took 16 days to germinate under wet sawdust conditions at 25 o C. The results of chemical analysis show that the germinated seeds had significantly (P 0.05) affected by the process. The highest reduction of >27 % was recorded for sodium, indicating its utilization in the development of the cotyledons. Germination lowered significantly (P<0.05) the levels of phytic acid and phytate-phosphorus in the seeds, and this could have resulted from an increase of phytase activity. The results indicate improved nutrient availability, especially divalent metals and protein, due to germination. The tannic acid content of the seeds was not affected by germination. Germination increased the water and oil absorption capacities of the defatted Pentaclethra seed flour. Also, foaming and emulsification capacities increased with germination, although the raw seed gave a more stable foam and better gel. Protein solubility increased both at acid and alkaline pH as a result of the process of germination. The results show that the functional quality of African oil bean seeds can be improved by germination prior to processing.