Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds

The effect of boiling as a processing method on some of the nutrient compositions of raw and processed Nymphaea lotus seeds was assessed, the proximate analysis shows that raw and processed N. lotus contain 16.3 and 15.8% crude protein, 3.70 and 3.45% crude lipid, 1.87 and 0.70% ash content,. The protein of both samples contains all the essential amino acids, and satisfies the score recommended by FAO/WHO/UNU (2007). The in vitro assay for...