Effects of Thermal and Non -Thermal Pre-Processing Methods on Physical Attributes of Jackbean (Canavalia ensiformis) Seed
Challenging Issues on Environment and Earth Science Vol. 6,
3 August 2021
The effects of thermal and non- thermal pre-processing methods on the physical parameters of Jackbean (Canavalia ensiformis) seed were studied. Jackbean seeds obtained from germ-plasm unit of Internation Institute of Tropical Agriculture, (IITA) Ibadan Oyo State Nigeria was subjected to roasting and autoclaving as forms of thermal pre-processing methods and sprouting as a non-thermal pre-processing method. Length, width and thickness were evaluated by the use of digital venier caliper, sphericity index by the use of formular and aspect ratio which is the ratio between length and width. Physical characterization results showed that all the pre-processing methods investigated had effects on the seed. There was decrease in all these parameters except sphericity index in relation to roasting: length 19.00- 15.00 mm, width 13.00- 11.00 mm, thickness 10.75- 10.55 mm and sphericity index 72.88- 80.20 %. The aspect ratio decreased with pre-processing time for all the treatments used from 1.46 – 1.33. Kernel density (g/cm3), bulk density (g/cm3) and density ratio for the untreated seed were 1.24, 0.73 and 0.59 respectively. However, with sprouting and autoclaving, there was increase in length from 19.00 – 24.00 mm, width 13.00 – 18.00 mm, thickness 10.75 – 11.10 mm but a decrease in sphericity index (72.88 – 67.46 %) with increase in the pre-processing time. These results are important in the designing of processing equipment for the seeds thus, encouraging the industrial utilization of the seed. These methods can be applied to other underutilized legumes that are on the verge of extinction.
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