NUTRIENT AND ANTINUTRIENT COMPOSITION OF CONDIMENTS PRODUCED FROM SOME FERMENTED UNDERUTILIZED LEGUMES

Condiments produced from some underutilized legumes in Nigeria were evaluated for their nutritional and sensory qualities. Soybeans (Glycine max), locust beans (Parkia filicoidea L.), pigeon pea (Cajanus cajan) and melon seed (Citrullus lunatus) were subjected to solid substrate fermentation and their proximate composition, mineral, antinutrient and the organoleptic properties were subsequently determined. The result of the study revealed that the condiments had high protein (17.8 [pigeon pea] to 44.6% [soybean]), fat (11.8 [pigeon pea] to 21.0% [soybean]), ash (1.9 [melon] to 4. 7% [pigeon pea]) and crude fiber (5.9 [soybean] to 11.2% [pigeon pea]). The macroelements (K, Ca, Mg and Na) were generally high while the microelements (Fe and Zn) content was low. The phytate content of the condiments ranged from 187.8 (pigeon pea) to 921.2 mg/100 g (soybeans), while the tannin content ranged from 1.8 (pigeon pea) to 2.9 mg/g (melon seed). The calculated [phytate]/[Zn] (0.3–1.3), [Ca]/[phytate] (3.6–66.6) and [Ca][phytate]/[Zn] (0.02–0.06) molar ratios revealed that the phytate content did not reduce the estimated Zn bioavailability in the condiments to a critical level. However, the condiments had lower general acceptability when compared with monosodium glutamate‐based seasoning salt. In view of the high nutrient content these condiments produced from underutilized legumes, they could be a good alternative to the monosodium glutamate‐based seasoning salts presently in use. The condiments produced from soybean and locust beans appear to be more promising than those from pigeon pea and melon seed based on nutrition and sensory acceptability.