Comparative evaluation of the effect of boiling and autoclaving of legume grains on tannin concentration

The study was designed to evaluate the effect of boiling and microwave treatment methods on reducing concentration tannins in Soy bean (Sb), Cowpea (Cp) Pigeon pea (Pg) legume grains (LGs). raw samples LGs were roasted a oven for 3 6 minutes at 120 Three (3) LG seeds weighing 30 gms boiled 60 water 100 oC. Meals Raw, microwaved Sb, Pp Cp subjected proximate analysis levels using Folin-Ciocalteu assay technique. Absorbance each sample as indicator tannin read from UV-VSI spectrophotometer. Tannic acid micrograms three standard curve content calculated dry matter basis. Raw showed no significant (p<0.01) difference Pp. Boiling resulted reduction up 46.6% 53.5% 42.5% Cp. 62.5 % 72.9% 75% respectively. Microwaving 46.7% 54.2 37.5% reduced by 71.1% 65.1% 65% No (p˂0.05) observed LGs.