Anitha Subash2017-03-082017-03-082011https://ir.avinuty.ac.in/handle/avu/1956Jack Bean (JB) (Canavalia ensiformis) is an indigenous legume promoted in Tamilnadu as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy- Lphenylalanine (L-D6pa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, Jack bean was processed and evaluated for nutritional composition. Effects of processing at different methods like soaking, cooking and autoclaving on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (29.8 g/100'). Contents of ether extract; crude fibre and ash were 4.2, 7.37 and 4.48 g/100 ', respectively. Raw whole Jack bean contained L-Dopa (1.7 g/100 ‘) content. Other anti-nutritional compounds included total phenols 3.83 g/100-1, trypsin inhibitor activity (TIA) 378.3 TIU and tannins 82.5 mg/100 '. The present study also evaluated the changes of anti-nutritional factors of Jack bean by subjecting to soaking, autoclaving and cooking. Maximum reduction was observed in TIA, L-Dopa and Total free phenols with autoclaving, while the soaking and cooking decreases the levels of tannins. Autoclaving was more effective method in reducing trypsin inhibitor activity, polyphenols and L-Dopa than the various cooking treatments.