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\hypersetup{pdftitle={Correlation Studies among Pre"=Processing  Methods on Nutritional and Functional Properties of Jackbean (\textit{Canavalia ensiformis}) Flour  },pdfauthor={J Odedeji, E Akande, Odunayo Olawuyi},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Correlation, functional properties, jackbean, nutritional, pre-processing},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Correlation Studies among Pre"=Processing  Methods on Nutritional and Functional Properties of Jackbean (\textit{Canavalia ensiformis}) Flour  \footnote{\textbf{Contact Address:} Odunayo Olawuyi, University of Ibadan, Dept. of Botany, Ibadan, Nigeria, \mbox{e-mail}: \email{olawuyiodunayo@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{J Odedeji$^{1}$, E Akande$^{2}$, Odunayo Olawuyi$^{3}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$Ladoke Akintola University, Nigeria}}}
\item[]{\small{\textit{$^{2}$Ladoke Akintola University, Nigeria}}}
\item[]{\small{\textit{$^{3}$University of Ibadan, Dept. of Botany, Nigeria}}}
\end{itemize*}
\index[author]{Odedeji, J}
\index[author]{Akande, E}
\index[author]{Olawuyi, Odunayo}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Jackbean (\textit{Canavalia ensiformis}) seed is an under"=utilised legume with prolonged processing time due to its tough seed coat, and endosperm. The presence of antinutritional factor has equally affected its nutritional and functional properties. Also, there is limited information on the relationship among the pre"=processing methods (roasting, autoclaving and sprouting), on nutritional and functional properties of Jackbean flour. Jackbean seeds obtained from International Institute of Tropical Agriculture Ibadan, Nigeria were carefully sorted, roasted (160°C, for 10, 20, 30, 40, and 50 mins.), autoclaved (121°C for 30, 60, 90, and 120 mins.) and sprouted (for 5 days ). The pre"=processed samples were dried and milled into flour samples while the flour from untreated seed served as the control. The nutritional (proximate, mineral, amino acid profile) functional properties (pasting) as well as antinutritional factors of the samples and the control were determined. The data generated were subjected to analysis of variance using SAS 2.0 package to evaluate the relationship among these pre"=processing methods. The results revealed that sprouting is positive and strongly associated with roasting (r = 0.99) and autoclaving (r = 0.996) at $p < 0.01$, roasting is positively related with autoclaving at r = 0.998 based on proximate constituents. The effect of roasting and autoclaving on amino acid profile are positively associated with sprouting at r = 0.863 and 0.529 respectively. Again, the effect of roasting of Jackbean on mineral constituents is strongly correlated with sprouting (r = 0.94; $p < 0.01$) while autoclaving is positively related to sprouting at r = 0.50. The effect of roasting and autoclaving on the antinutritional factors are positive and strongly associated (r = 0.99) with sprouting, while their parameters were positively associated with sprouting, roasting and autoclaving at r = 0.61, 0.60 and 0.6 respectively though, their pre"=processing conditions were negative and non"=significantly related with sprouting, roasting and autoclaving. The roasting of Jackbean seed is strongly related with sprouting based on functional and pasting properties at r = 0.99 and 0.71 respectively however, the parameters of pasting properties are negative but related to sprouting. Therefore, relationship exists among these pre"=processing methods on nutritional and functional properties of Jackbean flour.        



  



}

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\end{abstract}
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\noindent \textbf{Keywords:} Correlation , functional properties, jackbean, nutritional, pre"=processing
\index[key]{Correlation}
\index[key]{Functional properties}
\index[key]{Jackbean}
\index[key]{Nutritional}
\index[key]{Pre"=processing}
\end{document}
