EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA

2024/09/06 by GASHAW GOBEZIE

paper · doi:10.20372/nadre:761

Abstract

The study was conducted to determine the effects of various traditional processing methods<br> such as roasting, boiling, preparing unleavened bread (kitta) and sauce (shiro wott) on<br> nutrient composition, and the level of anti-nutritional factors of grass pea (Lathyrus<br> sativus). Mean moisture, crude fiber, crude protein, crude fat, total ash and crude<br> carbohydrate contents of raw grass pea were 8.26, 8.57, 22.81, 0.61, 2.75 and 65.26%,<br> respectively. The changes in moisture, crude protein, crude fat, total ash and crude<br> carbohydrate contents were found to be significant for the processing methods. There were<br> 9.47 % and 10.39% increased in protein content of roasted and boiled while there were<br> 6.22 % and 8.46 % of lowered value of crude protein in unleavened bread and sauce

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