The analysis of carbohydrate and protein losses through leaching was carried out in soaked cereal grains (wheat, corn, millet and sorghum) and legumes (brown beans, soyabeans, pigeon pea and bambara groundnut). One hundred grammes of each sample was soaked in 400ml of distilled water for 2, 4, 8, 16 and 24 hours at 15°C, 20°C and 25°C. The filtrates obtained over the different time durations and temperature treatments were analysed for carbohydrate and protein content. The results showed an increase in leaching losses of these nutrients over time in all the samples. Greater leaching losses of nutrients were also observed at higher temperatures. The greatest percent carbohydrate loss occurred in wheat after 24 hours at 25°C while the least was observed in bambara groundnut after 2 hours at 15°C. For protein the greatest percentage loss occurred in corn after 24 hours at 25°C, while the least was observed in pigeon pea after 2 hours at 15°C. The results suggest that local Nigerian delicacies like pap and akara which are prepared from soaked corn and beans respectively, would benefit from reduced leaching losses if the soaking is carried at lower temperatures and shorter durations. Optimal soaking conditions are suggested for the different samples.

Studies on the effect of processing method on loss of nutrients in some grains and legumes

Macromolecular Chemistry: The Second Century

[Author Benefits](https://scimeetings.acs.org/?utm_source=pubs_content_marketing&utm_medium=website&utm_campaign=0320_MCF_NPI_Launch_Spring_Homepage&ref=pubs_content_marketing)

[How to use SciMeetings](https://storage.googleapis.com/dl.morressier.com/acs/SciMeetings-ACSSpring2020-HowToGuide_M3020-Final.pdf)

[Frequently Asked Questions](https://storage.googleapis.com/dl.morressier.com/acs/SciMtng_ACSNMSp2020_FAQ_M3120_Final.pdf)

ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.