Proximate composition and anti-nutritional factors in (velvet bean) seed flour as affected by several processing methods.

seed being an underutilized legume with antinutrients was processed to reduce antinutrients and improve nutritional quality. The seeds were cleaned, washed and subjected to single treatments of soaking (24 h, 48 h, 72 h), cooking (20 min, 40 min, 60 min, 80 min), roasting (10 min, 15 min, 20 min), germination (24 h, 48 h, 72 h) and fermentation (24 h, 48 h, 72 h). Combined treatments: soaking (72 h) + cooking (60 min); germination (48 h) + roasting (15 min); germination (48 h) + cooking (60 min); fermentation (72 h) + roasting (15 min) were also separately carried out.