A BSTRA CTCanavalia ensiformis is a grain legume that offers good possibilities for its use, but reports on its chemical composition and nutritive quality are not readily available. This study presents chemical and nutritional data on C. ensiformis, C . gladiata and C. maritima grains. The three species varied in protein content mainly because of differences in crude fibre content. Protein varied from 26.9 to 22.4%, and crude fibre varied from 8.5 to 17.3%. This was due to differences in seed-coat percentage. The amino acid content in C. ensiformis and C. gladiata was essentially the same, and both were deficient in sulphur-containing amino acids but rich in lysine. Pressure cooking and roasting reduced lysine levels. Mineral content in the three species was essentially the same, with high potassium levels as is the case with most food legumes. Feeding trials indicated low nutritional quality for the raw grain, which was significantly improved by pressure cooking and roasting. Protein digestibility was 47.9%, and cooked and roasted samples had 76-4 and 78-7%, respectively. Both C. ensiformis and C. gladiata had the same protein quality , and it was significantly improved with methionine supplementation.

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Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger. The initial moisture content of the pulp, as well as the fermentation time and temnperature, had a significant effect on the increase in total amino acid content of the material. The increase in total amino acids showed a significant correlation * Corresponding author.

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