Effects Of Traditional Food Processing Methods On Nutrient Compositions And Anti-nutritional Factors Of Grass Pea (lathyrus Sativus L.) Foods Consumed In Ethiopia

The study was conducted to determine the effects of various traditional processing methodsrnsuch as roasting, boiling, preparing unleavened bread (kitta) and sauce (shiro wott) onrnnutrient composition, and the level of anti-nutritional factors of grass pea (Lathyrusrnsativus). Mean moisture, crude fiber, crude protein, crude fat, total ash and cruderncarbohydrate contents of raw grass pea were 8.26, 8.57, 22.81, 0.61, 2.75 and 65.26%,rnrespectively. The changes in moisture, crude protein, crude fat, total ash and cruderncarbohydrate contents were found to be significant for the processing methods. There werern9.47 % and 10.39% increased in protein content of roasted and boiled while there werern6.22 % and 8.46 % of lowered value of crude protein in unleavened bread and sauce. Thernincrease in fat content of roasted, boiled and unleavened samples was found to bernsignificant but not sauce samples. Roasted, boiled and sauce samples were decreased inrnash content by 8.36 %, 16.36% and 16 %, respectively. The Ca contents increased inrnboiled and roasted samples. 38.45 % and 14.34 % of calcium content were decreased inrnunleavened bread and sauce. The P and Zn contents of grass pea samples almost in allrnprocessing methods showed significant difference. There was no a significant differencern(P

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