Effect Of Processing On Physicochemical And Antinutritional Factors Of Anchote(coccinia Abyssinica) And Development Of Value Added Biscuit

The effect of boiling, roasting and natural fermentation on anchote flour samplesrncollected from Nekemte and Dembidollo regions of western Ethiopia were studied forrntheir effects on proximate composition, antinutritional factors, physicochemical andrnfunctional properties. The moisture content of samples was 6.36% for Nekemte samplernand 6.60% for Dembidollo sample for raw flour samples. Based on dry weight basis, thernash, fat, protein, crude fibre and total carbohydrate were 3.96, 1.15, 7.28, 3.94, andrn77.31%, respectively for the raw sample of Nekmte and 4.67, 0.88, 5.17, 4.73, 77.95% forrnthe raw sample of Dembidollo. The energy values were 348.71and 340.40Kcal/100g forrnNekemte and Dembidollo samples, respectively. Among antinutritional factors analyzed,rnthe level of phytate, tannin, oxalate and cyanide, were 20.65, 50.19, 6.56 andrn5.32mg/100g in raw Nekemte sample and 33.06, 56.34, 7.32 and 6.06mg/100g in rawrnDembidollo flour samples, respectively. Significant difference (P

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