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Yanuartono, Alfarisa Nururrozi, Soedarmanto Indarjulianto, Hary Purnamaningsih, and Slamet Raharjo. "Traditional methods of processing livestock feed to reduce antinutrient factor content: a brief review." Jurnal Ilmu Ternak Universitas Padjadjaran 19, no. 2 (January 31, 2020): 13. http://dx.doi.org/10.24198/jit.v19i2.23974.
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Thuy, Tran Thi, Nguyen Thi Thu Hoai, and Tong Thi Mo. "Assessment of some nutrient contents and enzyme activity in early germinating bean of two soybean varieties (Glycine max) DT84 and DT2008." TAP CHI SINH HOC 40, no. 1 (January 25, 2018): 76–83. http://dx.doi.org/10.15625/0866-7160/v40n1.10865.
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Soybeans have become widly important and popular due to a high demand of plant protein and fiber. Besides, grains of soybean contain abundance of vitamines, minerals and bioactive compounds such as isoflavone, gama- aminobutyric acid... However, some antinutrient compounds such as tripsin inhibitor and phytate are available in these grains. In this paper, nutrient compounds (protein, lipid, polysaccharide and dissolved minerals) and enzymes of early germinating seeds of soybean varieties (DT84 and DT2008) were evaluated and compared to those of non-germinating beans in order to determine a suitable germinating period for food processing. Experimental results showed that: Activities of enzymes (protease, amylase and phytase) in early germinating soybeans were higher than those in dry beans. Those enzymes have made major changes in nutrient compounds of soybeans: proteins, polysaccharides and lipids reduced. Especially, the content of phytate, an antinutrient factor, reduced signicantly (17.0-48.9% in DT84 variety and 28.0-60.7% in DT2008 variety) during early germinating period of soybeans. However, easy uptake minerals (calcium, iron and zinc ions), reduced sugars and peptides were significantly increased. In detail, the increase in dissolve iron cation was 10.31-12.13%, calcium cation was 31.56-35.75% and zinc cation was 31.38-43.32%. These results confirmed the positive effect of germinating soybeans in food processing.
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Ogundola, Adijat Funke, Callistus Bvenura, and Anthony Jide Afolayan. "Nutrient and Antinutrient Compositions and Heavy Metal Uptake and Accumulation inS. nigrumCultivated on Different Soil Types." Scientific World Journal 2018 (2018): 1–20. http://dx.doi.org/10.1155/2018/5703929.
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Solanum nigrumcultivated on different soil texture types, sandy clay loam, silty clay loam, clay loam, loam, and control soils, were evaluated for proximate compositions, antinutrients, vitamins, and mineral composition with plant age using standard analytical methods. Accumulation of trace elements using translocation factor was studied to determine their toxic levels in plant tissues. Data were analysed by ANOVA and results expressed as means and standard deviation. Ash content, crude fibre, protein, alkaloid, phytate, and saponin ranged between 11.4 and 12%, 19.24 and 19.95%, 34.23 and 38.98, 42.08 and 45.76 mg/ml, 0.84 and 1.17%, and 94.10 and 97.00%, respectively. Vitamins A, C, and B were present in high quantity. Macro- and micronutrients recorded showed thatS. nigrumis a potential reservoir of minerals. Accumulation of micronutrients was observed to be the highest at the flowering stage between the 4th and 5th weeks after transplanting. Plants cultivated on clay loam, silty clay loam, and loam soils accumulated elevated nutritional compositions and abundant antinutrients. However, the accumulated trace metals in the plants are within the recommended safe levels. All nutrient values are in the recommended requirements for daily consumption.
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Anaemene, D. I., and G. T. Fadupin. "Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds." Journal of Applied Sciences and Environmental Management 24, no. 9 (October 19, 2020): 1625–30. http://dx.doi.org/10.4314/jasem.v24i9.21.
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Cereals remain the major components of traditional complementary foods but possess antinutritional factors in addition to nutrients. High antinutrient content have been linked to poor quality complementary foods and high level of undernutrition among children less than two years. Hence, this study examined the effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and antinutrient contents of Quality Protein Maize (QPM). Maize seeds were fermented and germinated for 72 hours. A batch of the germinated seeds was further fermented for 24 and 48 hours separately. The raw and processed maize seeds were chemically analysed for proximate, mineral (calcium, iron and zinc) and antinutrient (phytate, tannin, oxalate, saponin, polyphenol and hemaglutinnin) composition. ANOVA was used to detect significant differences. Result showed that the crude protein content of raw QPM seeds increased significantly from 10.04% to 10.44% after fermentation while it decreased to 9.12% following germination (72 hours)-fermentation (48 hours). Crude fat content decreased significantly with the treatments (4.70-3.20%). Calcium (10.38-4.23mg/100g) and iron (3.70-1.90mg/100g) contents decreased significantly with all the methods. Germination and combined germination-fermentation reduced more antinutrients in maize compared to fermentation. Fermented seeds had the least tannin (28-27.5 mg/100g) and phytate (967.5-828.5 mg/100g) reduction while the oxalate (590-646 mg/100g), saponin (425-545 mg/100g) and hemaglutinnin (17.31-19.53 mg/100g) contents increased. Germination-fermentation (24 hours) decreased phytate content by > 90% and retained more iron (79 vs 61%) and zinc (80 vs 74%) than fermentation. Combined germination-fermentation (24 hours) was more effective in antinutrient reduction in Quality Protein Maize seeds.
Keywords: Maize, complementary foods, antinutrients, processing
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Santosa, Budi, Eka Fitasari, and Gatut Suliana. "PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum." BUANA SAINS 17, no. 1 (July 24, 2017): 25. http://dx.doi.org/10.33366/bs.v17i1.575.
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Tofu waste is a waste product from tofu processing which is known as high protein sources. Its use as feed has a problem due to the antinutrient content and lower amino acids. Effective microorganism (EM4) is a mixture of some microbes that are used to improve the quality of feed. Lactobacillus plantarum is facultative bacteria heterofermentatif group that has a high ability to ferment carbohydrates. The purpose of this study was to determine the effectiveness of both of these bacteria to ferment tofu waste and its influence on the increase in the content of nutrients and amino acids. This study used a Random Nested Design with 2 factor: Factor 1 was type of microbe (EM4 and Lactobacillus plantarum), factor 2 was the concentration of microbes which consists of 5 levels (1%, 5%, 10%, 15%, and 20% , v / w), each treatments was repeated 3 times. The results showed that the average treatment gave very significant effect on dry matter, anorganic matter, crude fiber, crude protein and had significant effect on crude lipid and gross energy. The treatments of 20% concentration of Lactobacillus plantarum giving highest yield on gross energy, crude fiber, calcium and fosfor.
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Fukushima, Ayaka, Ishara Perera, Koki Hosoya, Tatsuki Akabane, and Naoki Hirotsu. "Genotypic Differences in the Effect of P Fertilization on Phytic Acid Content in Rice Grain." Plants 9, no. 2 (January 23, 2020): 146. http://dx.doi.org/10.3390/plants9020146.
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Phytic acid (PA) prevents the absorption of minerals in the human intestine, and it is regarded as an antinutrient. Low PA rice is beneficial because of its higher Zn bioavailability and it is suggested that the gene expression level of myo-inositol 3-phosphate synthase 1 (INO1) in developing grain is a key factor to explain the genotypic difference in PA accumulation among natural variants of rice. P fertilization is also considered to affect the PA content, but it is not clear how it affects INO1 gene expression and the PA content in different genotypes. Here, we investigated the effect of P fertilization on the PA content in two contrasting rice genotypes, with low and high PA accumulation, respectively. Based on the results of the analysis of the PA content, inorganic P content, INO1 gene expression, and xylem sap inorganic P content, we concluded that the effect of P fertilization on PA accumulation in grain differed with the genotype, and it was regulated by multiple mechanisms.
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Kaur, Damanpreet, Kajal Dhawan, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Sushma Gurumayum, Somya Singhal, C. M. Mehta, and Vikas Kumar. "Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1 (June 1, 2020): 25–38. http://dx.doi.org/10.2478/aucft-2020-0003.
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AbstractRice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.
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., E. A. Udensi, F. C. Ekwu ., and J. N. Isinguzo . "Antinutrient Factors of Vegetable Cowpea (Sesquipedalis) Seeds During Thermal Processing." Pakistan Journal of Nutrition 6, no. 2 (February 1, 2007): 194–97. http://dx.doi.org/10.3923/pjn.2007.194.197.
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Martin-Cabrejas, Maria A., Rosa M. Esteban, Keith W. Waldron, Gladys Maina, George Grant, Susan Bardocz, and Arpad Pusztai. "Hard-to-cook phenomenon in beans: Changes in antinutrient factors and nitrogenous compounds during storage." Journal of the Science of Food and Agriculture 69, no. 4 (December 1995): 429–35. http://dx.doi.org/10.1002/jsfa.2740690405.
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Michaelsen, Kim F., Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma, and Henrik Friis. "Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age." Food and Nutrition Bulletin 30, no. 3_suppl3 (September 2009): S343—S404. http://dx.doi.org/10.1177/15648265090303s303.
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There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and food processing. The nutritional values of the main food groups—cereals, legumes, pulses, roots, vegetables, fruits, and animal foods—are discussed. The special beneficial qualities of animal-source foods, which contain high levels of minerals important for growth, high-quality protein, and no antinutrients or fibers, are emphasized. In cereal-dominated diets, the plant foods should be processed to reduce the contents of antinutrients and fibers. Provision of a high fat content to increase energy density is emphasized; however, the content of micronutrients should also be increased to maintain nutrient density. The source of fat should be selected to supply optimal amounts of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids. Among multiple research needs, the following are highlighted: to identify the minimum quantity of animal foods needed to support acceptable child growth and development, to examine the nutritional gains of reducing contents of antinutrients and fibers in cereal- and legume-based diets, and to examine the role of fat quality, especially PUFA content and ratios, in children with moderate malnutrition.
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Hume, ID, and C. Esson. "Nutrients, Antinutrients and Leaf Selection by Captive Koalas (Phascolarctos-Cinereus)." Australian Journal of Zoology 41, no. 4 (1993): 379. http://dx.doi.org/10.1071/zo9930379.
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The preferences of koalas for Eucalyptus foliage, as ranked by keepers at 13 wildlife parks and zoos in New South Wales, were compared with the content of a number of nutrients and antinutrients (allelochemicals) in samples of the leaves offered to koalas in each park. Statistical analyses indicated that no single factor separated the four preference groups used, but that koalas selected foliage that contained at least a minimal or threshold level of water (approximately 55%) (P=0.028) and essential oils (approximately 2% of dry matter) (P=0.044). The essential oils of the two most preferred groups had a higher proportion of volatile monoterpenes (the most aromatic oil fraction) (P<0.001) and a lower proportion of sesquiterpenes (P<0.001) than those of the two least preferred groups. The two most preferred groups also had a higher (P=0.008) ratio of nitrogen (N) to neutral-detergent fibre (NDF), and the most preferred group had the lowest (P=0.033) content of condensed tannins (CT) and the highest (P=0.010) ratio of N to CT. Thus, the ratios of N to NDF and CT are likely to be important predictors of koala acceptance of Eucalyptus foliage, and probably its nutritive value. It also appears that koalas may use eucalypt oils as a positive feeding cue, and that they prefer oils with a relatively high proportion of volatile monoterpenes.
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Wada, Eyasu, Tileye Feyissa, and Kassahun Tesfaye. "Proximate, Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia." International Journal of Food Science 2019 (November 19, 2019): 1–7. http://dx.doi.org/10.1155/2019/8965476.
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Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important food crop especially in the tropics and subtropics. Its cormels and leaves are eaten after cooking in the rural areas in Ethiopia. There is lack of information on the nutritional composition of cocoyam grown in the country. In this study, cormels of green- and purple- cocoyams were analyzed to determine proximate and mineral contents and antinutritional factors. The moisture contents (%) of green- and purple-cocoyams were 61.91 and 63.53, respectively. Crude protein (10.10%) and fiber (2.66%) contents of purple cocoyam were significantly higher than crude protein (8.48%) and fiber (2.14%) contents of green cocoyam. Fat contents (%) of the green- and purple cocoyam were 0.85 and 0.22, respectively. Ash content of green cocoyam (3.25%) was significantly higher than the ash content of purple cocoyam (2.27%). The carbohydrate contents (%) and gross energy values (kcal/100 g) of green- and purple-cocoyam, respectively, were 85.36 and 378.47 and 84.76 and 380.27, showing that cocoyam grown in Ethiopia can be a good source of energy. Mineral contents (mg/100 g) of green cocoyam were determined as Fe (8.20), Zn (3.07), Cu (1.04), Mg (78.77), Mn (2.48), P (120.93), Na (29.22), K (1085.70) and Ca (56.57) while purple cocoyam had Fe (9.88), Zn (3.12), Cu (1.14), Mg (82.00), Mn (3.74), P (129.87), Na (24.33), K (1223.30) and Ca (44.90). High antinutritional factors (phytate and tannin) (mg/100 g) were determined from both green- and purple-cocoyam genotypes with significantly higher quantities in purple cocoyam (187.57 phytate and 156.1 tannin) than the green cocoyam (167.76 phytate and 139.62 tannin). This study provided important information about the nutritional composition of cocoyam from Ethiopia, which can help to develop cocoyam food products and to promote production and utilization of cocoyam by encouraging its sustainable use. More detailed analyses including processing and sensory testing are suggested for further investigation in order to obtain healthful and comfortable cocoyam products.
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Adesoye, Adenubi, and Temidayo Oluyede. "Genotype × environment influence on African yam bean (Sphenostylis stenocarpa) antinutrients." Nutrition & Food Science 45, no. 6 (November 9, 2015): 829–44. http://dx.doi.org/10.1108/nfs-06-2015-0076.
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Purpose – This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The presence of antinutritional factors (ANFs) alongside hardness-to-cook have been identified as reasons for the neglected and under-utilized status of AYB, a protein-rich legume. Various researchers have focused on ways to reduce these ANFs. However, breeding varieties of AYB with low levels of these ANFs offers a more satisfactory long-term solution to this problem. Design/methodology/approach – Fifteen genotypes of AYB were grown in three different locations – Abakaliki (6° 19′ N 8° 6′ E), Enugu (6° 52′ N 7° 37′ E) and Ibadan (7° 26′ N 3° 53′ E). The locations are representative of the major areas where AYB are produced in Nigeria. Seeds were collected and analysed for the presence of haemagglutinin, phytic acid, trypsin inhibitors and tannin. Findings – Genotype effects were strongest in controlling haemagglutinin content, while environment was the major source of variation for phytic acid, trypsin inhibitors and tannin content. Therefore, variability in the levels of these ANFs in AYB depends largely on the environment where they are grown. Genotype × environment was significant for all the ANFs. Research limitations/implications – The implication of this is that an AYB genotype grown and safely consumed in an environment could have antinutritional effects when grown and consumed in another environment. Originality/value – While research has been carried out on genotypic variations in ANFs of AYB, limited work has been done on the effect of genotype × environment interactions on these ANFs.
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Roger, Tchikoua, Tatsadjieu Ngouné Léopold, and Mbofung Carl Moses Funtong. "Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria." International Journal of Food Science 2015 (2015): 1–13. http://dx.doi.org/10.1155/2015/502910.
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The aim of this study is to reduce antinutritional factors and to improve the nutritional properties ofKutukutuduring fermentation with Lactic Acid Bacteria (LAB). For that,Kutukutu(700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (109 CFU/mL). Then, preparation was incubated for 120 h. Every 24 h,Kutukutuwere collected, dried at 45°C for 24 h, and analyzed. The results showed thatLactobacillus brevisG25 increased reducing sugars content to 80.7% inKutukutuafter 96 h of fermentation.Lactobacillus fermentumN33 reduced the starch content to 73.2%, whileLactobacillus brevisG11,L. brevisG25, andLactobacillus cellobiosusM41 rather increased the protein content to 18.9%. The bioavailability of Mg and Fe increased, respectively, to 50.5% and 70.6% in theKutukutufermented withL. brevisG25.L. plantarumA6 reduced the tannin content to 98.8% andL. buchneriM11 reduced the phytate content to 95.5%. The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals,Kutukutumust be fermented byL. brevisG25 andL. fermentumN33, respectively. These starter cultures could be used to ameliorate nutritional proprieties ofKutukutuduring the fermentation.
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Saraswat, Shubhra, and Sneha Krishna. "Bajra (Pearl Millet) “The Millennium Food”." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 325. http://dx.doi.org/10.21048/ijnd.2019.56.3.23744.
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Pearl Millet (Pennisetumglaucum) also known as Bajra is one of the oldest millet used by our ancestors and is one of the most important cereal grow in tropical semi arid regions of the world primarily Asia and Africa. It is known to have a very high fiber. In India, it is used as regular meal in states like Rajasthan and Gujarat. Previous studies have found that pearl millets are excellent source of micronutrients like iron and zinc. It also has certain antinutrient factors and inhibitors like phytic acid, polyphenols due to which the bio accessibility of iron and zinc is very low in pearl millet. Due to its potential health benefits it has now gained popularity, nutritionists and dieticians recommends it for the better health options. Bajra is very cheap millet known as “Poor People’s food”. It has enormous health benefits that it is being recommended to the patients of celiac disease, constipation and several noncommunicable diseases. This paper aims to review the potential health benefits of pearl millet.
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Alalade, J. A., J. A. Akinlade, A. N. Fajemisin, and I. A. Adebisi. "Three cultivars of Lablab purpureus foliage in Igbo-Ora, Oyo State, Nigeria are nutritive." Nigerian Journal of Animal Production 44, no. 5 (December 31, 2020): 203–13. http://dx.doi.org/10.51791/njap.v44i5.1338.
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Lablab purpureusis a perennial legume, is a valuable feed resource for livestock production. The foliage of three cultivars of Lablab purpureus (Tln-43, Tln-49 and Tln-51) were evaluated for their proximate, minerals compositions and anti- nutritional factors in a completely randomized block design experiment. Results showed significant differences among cultivars in (P<0.05) crude protein (16.97%), ether extract (5.9%EE) crude fat (27.37%CF), ash (9.98%) and drymatter (72.44%) contents. Similarly,minerals contents of phosphorus (0.37%P), potassium 0.89%K), calcium (0.26%Ca), magnesium (0.29%Mg), iron (192.60mg/kg Fe), and Zinc (55.28mg/kg Zn) were influenced by cultivars Lablab purpureus The values of anti-nutritional factors in the three cultivars of Lablab purpureus leaves ranged from 0.44 to 0.73% for Saponin, Oxalate (0.40-0.53%), Phytate(0.62 to 0.85%), tannin(0.04-0.06%), trypsin inhibitor (20.24-21.78mg/g)and HCN (1.65- 2.37mg/g). It was concluded from this study that, nutrient contents, anti-nutrient factors as well as mineral contents were influenced by cultivars of purpureus, though their antinutrients contents cannot poses any deleterious effect to ruminant animal's feed and feeding regime.
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Kaput, Jim, Jose M. Ordovas, Lynnette Ferguson, Ben van Ommen, Raymond L. Rodriguez, Lindsay Allen, Bruce N. Ames, et al. "The case for strategic international alliances to harness nutritional genomics for public and personal health." British Journal of Nutrition 94, no. 5 (November 2005): 623–32. http://dx.doi.org/10.1079/bjn20051585.
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Nutrigenomics is the study of how constituents of the diet interact with genes, and their products, to alter phenotype and, conversely, how genes and their products metabolise these constituents into nutrients, antinutrients, and bioactive compounds. Results from molecular and genetic epidemiological studies indicate that dietary unbalance can alter gene–nutrient interactions in ways that increase the risk of developing chronic disease. The interplay of human genetic variation and environmental factors will make identifying causative genes and nutrients a formidable, but not intractable, challenge. We provide specific recommendations for how to best meet this challenge and discuss the need for new methodologies and the use of comprehensive analyses of nutrient–genotype interactions involving large and diverse populations. The objective of the present paper is to stimulate discourse and collaboration among nutrigenomic researchers and stakeholders, a process that will lead to an increase in global health and wellness by reducing health disparities in developed and developing countries.
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Ezeagu, Ikechukwu E., Cornelia C. Metges, Jürgen Proll, Klaus J. Petzke, and Akintunde O. Akinsoyinu. "Chemical Composition and Nutritive Value of Some Wild-Gathered Tropical Plant Seeds." Food and Nutrition Bulletin 17, no. 3 (September 1996): 1–4. http://dx.doi.org/10.1177/156482659601700310.
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As part of the search for alternative sources of food to alleviate hunger, this study reports the approximate total contents of soluble sugars, starch, and gross energy of nine lesser-known wild-gathered plant seeds. High crude protein levels occurred in Lonchocarpus sericeus (28.03%), Albizia zygia (32.90%), and Gliricidia septum (34.15%). High levels of fat occurred in Entandrophragma angolense (59.30%), L. sericeus (34.15%), and Millettia thonningii (30.66%). Low levels of crude protein but high levels of total carbohydrate were found in Diospyros mespiliformis (77.21% carbohydrate), Daneillia ogea (74.32% carbohydrate), and Afzelia belle (53.96% carbohydrate). Starch contents were high in A. zygia (40.46%), D. ogea (69.62%), and A. belle (51.43%). The seeds with high fat content invariably showed high gross energy levels: E. angolense (30.9 kJ/g), L. sericeus (24.37 kJ/g), and M. thonningii (25.12 kJ/g). The results are compared to those for soya bean and other common staples. It is concluded that these less familiar wild seed plants should not be ignored, but further investigation into possible toxic and antinutrient factors, amino acid patterns, digestibility, and fatty acid composition is still required before recommendations are made.
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Olaniran, Abiola Folakemi, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Yemisi Tokunbo Afolabi, Omokolade Oluwaseyi Alejolowo, Charles Obiora Nwonuma, and Toluwanimi Esther Badejo. "Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends." International Journal of Food Science 2020 (October 28, 2020): 1–10. http://dx.doi.org/10.1155/2020/8873341.
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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
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Adetuyi, F. O., K. O. Karigidi, E. S. Akintmehinm, and T. F. Fajembola. "Effect of postharvest UV-C irradiation as physical elicitor on anti-nutritional factor, B-vitamins and mineral profile of Clerodendrum volubile leaves." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, no. 3-4 (March 13, 2020): 113–20. http://dx.doi.org/10.31895/hcptbn.14.3-4.1.
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The effect of postharvest UV-C irradiation on the antinutrients (phytate, saponin, tannin), B-vitamins, and mineral profile of Clerodendrum volubile leaves was evaluated. The leaves were cleaned, detached, divided into two parts, one part was irradiated with UV-C lamp at wavelength 210 nm, average dose of 2.217 J/m2 for 20 minutes while the other was left untreated, the two were stored for 24 hours at room temperature. The phytate, saponin, tannin, B vitamins and mineral content of the leaves were analysed after irradiation and storage using standard methods. Mineral and molar ratios were calculated. UV-C irradiation substantially decreased the phytate contents from 18.12 to 9.02 mg/g but increased the tannin contents from 0.68 to 1.42 g/100g and saponin contents from 1.44 to 1.52 g/100g. The phytate and saponin contents reduced in storage but the tannin content increased. The B vitamins reduced after UV-C irradiation and further in storage with the exception of pyridoxine (B6) which increased significantly. The minerals P, Mn, Na, Ca and Mg content increased while K decreased with UV-C irradiation and no effect on the Fe content of white butterfly C. volubile leaves. After UV – C irradiation the mineral ratios Ca : P, Na : K, Ca : Mg, Ca : K and the miliequivalent ratio K : (Ca + Mg) were still within the required standard for their availability for absorption. [Ca][Phytate]/[Zn] molar ratios (0.0003 – 0.0006 mol/kg) were below 0.5 mol/kg the critical value. Irradiating food just like other food processing methods will depend on what the food has to contribute to the total diet.
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Matthew, Olajumoke Josephine, Abubakar Ndaman Saidu, Ali Audu Jigam, and Ocheme Boniface Ocheme. "A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour." AROC in Food and Nutrition 01, no. 01 (September 5, 2021): 22–30. http://dx.doi.org/10.53858/arocfn01012230.
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Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p<0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p<0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p<0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p>0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods
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Campos, Adnny Fernanda Lima, Savina Pereira Torres, Everton Moraes Lopes, Rumão Batista Nunes de Carvalho, Rivelilson Mendes de Freitas, and Lívio César Cunha Nunes. "Identification and analysis of antinutritional factors in possible interactions between medications and food/nutrients in hospitalized patients." Einstein (São Paulo) 9, no. 3 (September 2011): 319–25. http://dx.doi.org/10.1590/s1679-45082011ao2026.
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ABSTRACT Objective: To identify and analyze the presence of antinutritional factors in possible interactions between medications and foods/ nutrients of the diets prescribed for patients of the Hospital Regional Justino Luz, in the city of Picos (PI) in order to suggest their likely mechanisms. Methods: The sample was made up of 120 medical records of hospitalized patients. The charts were analyzed to verify the presence or absence of interactions between medications and foods/nutrients of the diets prescribed to the patients at the Hospital Regional Justino Luz, emphasizing the action of antinutritional factors in these interactions. Results: Of the 189 medications prescribed, 128 (67.7%) had a possible interaction with food, totaling up 98 possible interactions between nutrients/foods and medications. Therefore, 20 (20.4%), 12 (12.2%) and 11 (11.2%) possible interactions were identified with captopril, acetylsalicylic acid and spironolactone, respectively, representing, in this order, the greatest frequencies of possible interactions among drugs and foods. A total of nine antinutritional factors were found in seven vegetable foods prescribed to inpatients, in which five (55.6%) were capable of interacting with the medications. Phytates and tannins had the largest quantity of possible interactions with drugs, each with 4 (26.7%) in a total of 15 interactions. The medications aluminum hydroxide, digoxin, and paracetamol attained greater probability of interaction with antinutrients, with 5 (33.3%), 3 (20%) and 3 (20%) interactions, respectively. Conclusion: Due to the large quantity of antinutritional factors capable of interacting with drugs prescribed for inpatients, the involvement of a multiprofessional team is indispensable so that these possible interactions between foods, antinutritional factors and drugs might be foreseen, detected, and resolved.
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Bawa, G. S., S. O. Ogundipe, T. S. B. Tegbe, and I. I. Dafwang. "Effects of cooking duration on nutrient composition and levels of some anti nutritional factors of lablab (Lablab purpureus C.V. Rongai) seeds." Nigerian Journal of Animal Production 38, no. 2 (February 1, 2021): 57–66. http://dx.doi.org/10.51791/njap.v38i2.2795.
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This study investigated the effects of varying the duration of cooking on the nutrient composition and levels of some antinutritional factors in lablab seeds. Raw lablab seeds were subjected to four durations of cooking, viz: 15, 30, 45 or 60 minutes respectively, in a drum of boiling water. The samples were dried and assayed for their proximate compositions, mineral contents, presence and levels of trypsin inhibitors (TIA), phytic acid, tannin and hydrocyanic acid (HCN). The raw lablab seeds contained 94.03% dry matter (DM), 26.12% crude protein (CP), 7.86% crude fibre (CF), 2.02% ether extract (EE), 4.43% ash and 59.57% nitrogen free extract (NFE). The proximate composition was not significantly (P>0.05) affected by duration of cooking. Potassium (15.66g/Kg DM) and iron (245.17g/Kg DM) were the most abundant macro and micro mineral elements, respectively in the raw lablab seeds while sodium (0.06g/Kg DM) and copper (53.62 mg/kg DM) were the least for macro and micro minerals, respectively. Except for calcium and sodium, all the minerals assayed were leached significantly (P<0.05) during cooking, Cooking lablab seeds at 100°C for forty-five minutes decreased trypsin inhibitor activity (TIA) from 593.87 mg/100g to 132.00 mg/100g; phytic acid from 5.65 mg/100g to 0.10 mg/100g; tannin from 0.22 mg/100g to 0.10 mg/100g and hydrocyanic acid (HCN) from 1.58 mg/100g to 0.45 mg/100g, respectively. These values correspond to 77.77, 78.93, 54.55 and 71.52 percent reductions in TIA, phytic acid, tannin and hydrocyanic acid, respectively. Cooking lablab seeds for 45 minutes appear to be the optimum for elimination of these antinutrients from lablab seeds.
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Ewere, Efosa, Oboso Etim, and Usunomena Usunobun. "Proximate composition, mineral content and amino acid profile of Irvingia gabonensis O’Rorke baill leaf." International Journal of Scientific World 5, no. 1 (December 24, 2016): 23. http://dx.doi.org/10.14419/ijsw.v5i1.6969.
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Several plants are utilized for medicinal and nutritional purposes. Irvingia gabonensis O’Rorke Baill leaf is used in herbal medicine for treatment of a number of ailments. This study was therefore carried out to investigate the proximate composition, antinutritional factors, mineral composition and amino acid profile of Irvingia gabonensis O’Rorke Baill leaf. The proximate and antinutritional factors analyses were done using standard procedures. The mineral analyses were done using flame photometry, titrimetic method, molybdo vanadate method and atomic absorption spectrophotometry and the amino acid profile was done with the aid of Applied Biosystems PTH amino acid analyzer. Results of proximate analyses were carbohydrates (75.15±1.29 %), protein (11.43±1.07 %), fat (1.99±0.74 %), fibre (4.89±0.61 %), ash (6.71±0.28 %), moisture (5.12±0.03 %) and caloric value (364.30±5.95 Kcal). Antinutrients (phytate, oxalate and cyanide) levels in the leaf were also very low. Results from mineral analyses obtained revealed that the leaf is also a very rich source of calcium, potassium, sodium, magnesium and so on. Compared with the World health organization (WHO) standards, results of the amino acid profile showed that the leaf is very rich in isoleucine, leucine, lysine, phenylalanine, threonine, valine and tyrosine which are nutritionally essential amino acids. Furthermore, extraction of the leaf using ethanol reduced the levels of these amino acids but not below the recommended WHO standard levels for most of the essential amino acids. Irvingia gabonensis O’Rorke Baill leaf is therefore a potential source of key nutrients.
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Galieni, Angelica, Beatrice Falcinelli, Fabio Stagnari, Alessandro Datti, and Paolo Benincasa. "Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research." Agronomy 10, no. 9 (September 19, 2020): 1424. http://dx.doi.org/10.3390/agronomy10091424.
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Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.
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Acamovic, T., Justine Hare, and J. H. Topps. "The Nutritive Value of Some Tropical Forage Legumes from Zimbabwe." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 203. http://dx.doi.org/10.1017/s0308229600025253.
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Legumes are a very diverse source of food for humans and animals. Generally pulse legumes are used as human foodstuffs while pasture, shrub and tree legumes are more suitable and frequently used as a supplement to low quality feedstuffs for ruminant animals. The importance and potential of forage legumes is due to their diversity, compositional, agronomic and nutritional attributes.In many of the ruminant production systems of the developing world, native or naturalised grass pastures make up the bulk of the feed. The low quality and seasonal nature of the forage supply, together with the low intake by animals and the poor digestibility of the forage are major factors which contribute to low productivity of ruminant animals. There is thus substantial scope for the utilisation of the large array of forage legumes as a supplement for ruminant diets, especially in the arid and semi-arid tropics. Although the potential of forage legumes is high there is relatively little information on the vast array of materials available. There is some evidence, however, that some forage legumes have low digestibilities and contain a considerable variety of antinutrients and toxins which influence their nutritive value (Mueller-Harvey and Reed, 1992; D’Mello & Acamovic, 1989, Acamovic et al, 1992; Baintner et al, 1992; Jones et al, 1992; Topps, 1992).
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Ratnaningsih, Enny, Reynard Reynard, Khoiruddin Khoiruddin, I. Gede Wenten, and Ramaraj Boopathy. "Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review." Applied Sciences 11, no. 3 (January 25, 2021): 1078. http://dx.doi.org/10.3390/app11031078.
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Proteins are one of the primary building blocks that have significant functional properties to be applied in food and pharmaceutical industries. Proteins could be beneficial in their concentrated products or isolates, of which membrane-based filtration methods such as ultrafiltration (UF) encompass application in broad spectra of protein sources. More importantly, selective enrichment by UF is of immense interest due to the presence of antinutrients that may dominate their perspicuous bioactivities. UF process is primarily obstructed by concentration polarization and fouling; in turn, a trade-off between productivity and selectivity emerges, especially when pure isolates are an ultimate goal. Several factors such as operating conditions and membrane equipment could leverage those pervasive contributions; therefore, UF protocols should be optimized for each unique protein mixture and mode of configuration. For instance, employing charged UF membranes or combining UF membranes with electrodialysis enables efficient separation of proteins with a similar molecular weight, which is hard to achieve by the conventional UF membrane. Meanwhile, some proposed strategies, such as utilizing ultrasonic waves, tuning operating conditions, and modifying membrane surfaces, can effectively mitigate fouling issues. A plethora of advancements in UF, from their membrane material modification to the arrangement of new configurations, contribute to the quest to actualize promising potentials of protein separation by UF, and they are reviewed in this paper.
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Kakwi, D. G., S. Awolumate, B. S. Audu, D. O. Oshinbajo, F. A. Oyedapo, M. Y. Mohammed, and K. M. Ositimehin. "Some aspects of histology of liver and intestine of Cyprinus carpio fingerlings fed raw and processed Mucuna pruriens diets." Nigerian Journal of Animal Production 48, no. 3 (March 6, 2021): 50–62. http://dx.doi.org/10.51791/njap.v48i3.2968.
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Mucuna contains anti-nutritional factors, anticoagulants, anti-inflammatory factors and L- dopa, a potentially neurotoxic agent. These anti-nutrients are endogenous toxic substances that are part of the normal feedstuff and affect its nutritional quality. The concentrations of these anti-nutritional factors can be reduced or completely eliminated if the seeds are properly processed. The impact of anti-nutritional factors and other toxic compounds in mucuna on fish have not been documented. Investigations on the dietary effects of raw and processed Mucuna pruriens seed diets on the histopatology of the liver and intestine of C. carpio fingerlings were carried out. The raw and the processed mucuna seed meals in two replacement levels of 20% and 50% as substitution of soybean meal in treatment diets were labelled Raw, MCD1 (20%) and MCD2 (50%), respectively, while a reference diet with no mucuna served as the control diet (CD). The diets were fed to C. carpio fingerlings (average weight, 15.40g) for 56 days. Water quality in the culture of C. carpio was was measured using standard procedure. Histopathological changes in the liver and intestine sections of fish were observed consistently and variable in the treatment groups. Water quality parameters were measured for the period of evaluation. Significant difference was not observed for all the water quality parameters measured. The water temperature varied between 22.90°C to 22.96oC similar to the room temperature. The pH ranged between 7.02 and 7.07 while dissolved oxygen ranged from 6.24 to 6.34 ppm. The liver of the fish fed raw mucuna diets showed vacoulation and severe necrosis of hepatocytes in the liver parenchyma and periportal areas. The histological analysis of the intestine of C. carpio fingerlings fed raw Mucuna diet also showed severe atrophy in the musculature of the intestinal villi of the fish which was mild in the fish fed MCD1 and control diets. The MCD1 was considered the most appropriate for dietary inclusion of Mucuna pruriens seeds in the feeding of C. carpio fingerlings.
Mucuna contient des facteurs antinutrit nutritionnels, des anticoagulants, des facteurs anti- inflammatoires et de la L-dopa, un agent potentiellement neurotoxique. Ces antinutriments sont des substances toxiques endogènes qui font partie de l'aliment normal et affectent sa qualité nutritionnelle. Les concentrations de ces facteurs anti-nutritionnels peuvent être réduites ou complètement éliminées si les graines sont correctement traitées. L'impact des facteurs anti-nutritionnels et d'autres composés toxiques dans la mucuna sur les poissons n'a pas été documenté. Des études sur les effets diététiques des régimes crus et transformés de graine de Pruriens de Mucuna sur l'histopatologie du foie et de l'intestin des a ongles de C. carpio ont été effectuées. Les repas crus et transformés de graine de mucuna dans deux niveaux de remplacement de 20% et 50% comme remplacement de la farine de soja dans les régimes de traitement ont été étiquetés crus, MCD1 (20%) et MCD2 (50%), respectivement, tandis qu'un régime de référence sans mucuna a servi de régime de contrôle (CD). Les régimes ont été donnés aux acolings C. carpio (poids moyen, 15.40 g) pendant 56 jours. La qualité de l'eau dans la culture de C. carpiowas a été mesurée à l'aide d'une procédure standard. Des changements histopathologiques dans les sections hépatiques et intestinales des poissons ont été observés uniformément et variables dans les groupes de traitement. Des paramètres de qualité de l'eau ont été mesurés pour la période d'évaluation. Aucune différence significative n'a été observée pour tous les paramètres de qualité de l'eau mesurés. La température de l'eau variait entre 22.90 °C et 22.96 °C, semblable à la température ambiante. Le pH se situe entre 7.02 et 7.07 tandis que l'oxygène dissous varie de 6.24 à 6.34 ppm. Le foie des poissons alimentés régimes crus de mucuna a montré la vacoulation et la nécrose grave des hépatocytes dans le parenchyme de foie et les secteurs periportal. L'analyse histologique de l'intestin des ails de C. carpio alimentés au régime cru de Mucuna a également montré l'atrophie grave dans la musculature des villosités intestinales du poisson qui était douce dans les poissons alimentés MCD1 et les régimes de contrôle. Le MCD1 a été considéré comme le plus approprié pour l'inclusion diététique des graines pruriens de Mucuna dans l'alimentation des acolings de C. carpio.
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Borokini, FB, MT Olaleye, and L. Lajide. "Nutritional and chemical compositions of two underutilized Vegetables in Nigeria." Bangladesh Journal of Scientific and Industrial Research 52, no. 3 (October 3, 2017): 201–8. http://dx.doi.org/10.3329/bjsir.v52i3.34156.
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The proximate, mineral and anti-nutritional compositions of Basella alba and Senecio biafrae were determined. The vegetables were also screened for phytochemicals and the polyphenols present in them analyzed using reverse-phase high performance liquid chromatography. The results of proximate in % were: moisture (11.75, 12.24), crude protein (19.22, 20.17), ash (20.95, 21.48), total dietary fibre (16.57, 22.51), crude fat (10.49, 13.34) and carbohydrate (21.02, 10.26). Dietary minerals were present in appreciable quantities: sodium (660, 300), potassium (7800, 1430), calcium (1050, 1150), magnesium (350, 310), zinc (41, 34), copper (0.10, 1.80), iron (1.40, 2.00), and phosphorus (20.50, 13.40) in mg/100g respectively. Lead was not detected in Basella alba but in trace amount in Senecio biafrae (0.002). Vitamins in µg/g were: vitamin A (13.21, 9.78), thiamine (315.22, 315.22), ascorbic acid (14.86, 9.85) and tocopherol (49.89, 192.38). Amino acid profile of the two vegetables showed appreciable essential: histidine (2.14, 2.27), isoleucine (3.01, 3.43), leucine (7.75, 8.85), lysine (2.92, 4.62), methionine (0.89, 0.99), phenylalanine (3.88, 4.22), threonine (2.84, 3.15) and non essential amino acids: valine (3.13, 3.71), arginine (3.97, 4.49), aspartic acid (7.32, 8.28), serine (2.09, 2.22), glutamic acid (10.15, 10.83), proline (2.24, 2.65), glycine (3.07, 3.56), alanine (3.49, 4.03), cysteine (0.79, 0.86), tryosine (2.22, 2.70). Antinutrient factors present in mg/g were: tannin (2.34, 1.45), oxalate (1.17, 0.45) and phytate (1.03, 0.08). Caffeic acid was, most aboundant phenolic acid in both vegetables (32.74, 37.51); and their flavonoid compositions were similar except for catechin which was lacking in Senecio biafrae. The nutritional and nutraceutical potential of both vegetables are good and could be exploited to promote health.Bangladesh J. Sci. Ind. Res. 52(3), 201-208, 2017
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Makinde, F. M., and O. O. Abolarin. "Effect of Post-Dehulling Treatments on Anti-Nutritional and Functional Properties of Cowpea (Vigna Unguiculata) Flour." Journal of Applied Sciences and Environmental Management 24, no. 9 (October 19, 2020): 1641–47. http://dx.doi.org/10.4314/jasem.v24i9.23.
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Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of 2.12–3.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system.
Keywords: Cowpea, dehulling, treatment, nutrients, functionality
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John Olarenwaju Babalola, David Ademola Adesina, Opeyemi Olaitan Alabi, Mutiat Rofiat Adepoju, Yemisi Olaitan Bamisaiye, and Benjamin Rogba Awotunde. "Effect of processing method on proximate, minerals, phytochemcals and anti-nutrients present in Baobab seeds (Adansonia digitata)." GSC Advanced Research and Reviews 6, no. 3 (March 30, 2021): 001–10. http://dx.doi.org/10.30574/gscarr.2021.6.3.0007.
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Baobab (Adansonia digitata) is a deciduous tree with many useful plants. The objective of this work was to determine the effect of processing methods on proximate, mineral composition, phytochemical and anti-nutrient of control, boiled, roasted and fermented samples of baobab seeds. The result showed that the protein content of the seeds of different process ranged from (32.87%) roasted to (32.13%) control sample. The fat content ranges from (30.97%) roasted to (29.77%) boiled seeds. The ash content ranges from (0.60%) boiled to (0.57%) fermented. The moisture content ranges from (9.03%) boiled to (8.53%) control sample. The carbohydrate content ranges from (29.93%) boiled to (26.73%) roasted seeds respectively. While the mineral composition of the seeds measure in (mg/100g) ranges from: Ca (188.33) fermented to (173.33) boiled, Fe ranges from (12.87) fermented to (11.73) boiled, Na ranges from (446.67) fermented to (416.67) boiled, Mg ranges from (55.00) fermented to (46.67) boiled, K ranges from (43.33) fermented to (33.33) boiled, Cu ranges from (0.83) fermented to (0.60) boiled seeds respectively. While the phytochemicals and antinutrient factors of the seeds measured in (mg/100g) ranges from: Alkaloids ranges from (30.00) control sample to (20.00) fermented, Flavonoids ranges from (61.67) fermented to (48.33) boiled, Steroids ranges from (20.00) fermented to (15.00) control sample, Tannins ranges from (140.00) roasted to (128.33) boiled , Saponins ranges from (45.00) control sample to (33.33) fermented, Protease Inhibitors ranges from (0.83) control sample to (0.40) fermented seeds respectively. The baobab seeds are a very proteinous with high mineral composition. Therefore, these seeds can be useful in the preparation of diets for people with low-level of mineral elements and also as dietary supplement in weaning food to improve quality of diets of infants and children.
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Koua, Gisele, Thierry Zoue, Rose-Monde Megnanou, and Sebastien Niamke. "Nutritive Profile and Provitamin A Value of Sweet Potatoes Flours (Ipomoea batatas Lam) Consumed in Côte d’Ivoire." Journal of Food Research 7, no. 5 (June 23, 2018): 36. http://dx.doi.org/10.5539/jfr.v7n5p36.
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Sweet potato is an important food security crop in Sub-Saharan Africa. In Côte d’Ivoire, the roots are widely consumed as supplementary staple food or secondary food. The present study is conducted to highlight the nutritive composition, antinutrients and β-carotene contents of local sweet potatoes consumed in Côte d’Ivoire. The nutritive properties and antinutritive factors of these sweet potatoes were investigated using standard methods. Results confirmed the energetic value (363±1.63-374.08±0.56 kcal/100 g DM) of whole sweet potato flour, mainly due to its high carbohydrate content (86.75±0.40%-90.87±0.12%). Whole flour recorded low contents of moisture (4.50±0.10-6.30±0.15%), lipids (0.63±0.08-1.94±0.95%) and proteins (0.94±0.36-1.91±0.15%). The antinutritive factors ranged from 55.84±0.13 to 70.52±0.07 mg/100 g DM and 52.30±5.81-92.44±11.10 mg/100 g DM for oxalates and phytates, respectively. The mineral contents were: magnesium (49.37±1.09-540.87±0.82 mg/100 g DM), calcium (50.28±1.14-110.53±0.79 mg/100 g DM), phosphorus (25.12±1.04-42.75±0.82 mg/100 g DM), potassium (906.25±0.33-1625±0.61 mg/100 g DM), and iron (5.62±0.84-26.89±0.76 mg/100 g DM). The sweet potato flours highlighted polyphenols and antioxidant activity varying from 92.80±98.20±1.72 to 224.46±0.86 mg GAE /100 g DM, and 31.03±0.52-58.63±0.60%, respectively. While β-carotene levels of flours varied from 0.19±0.08 to 22.71±0.67 µg/g DM for white to orange cultivars. At the whole, the orange fleshed sweet potato cultivars recorded an appreciable amount of minerals (magnesium, iron and calcium), polyphenols and greater antioxidant activity. This indicates that these sweet potato cultivars may present a potential asset for their using as natural antioxidants to prevent chronic diseases and undernourishment caused mineral deficiency. The results also showed that the orange-fleshed varieties may contribute for vitamin A deficiencies alleviation in children of rural areas of Côte d’Ivoire.
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Oladejo Thomas, ADEPOJU, and AJAYI Kayode. "Nutrient Composition and Adequacy of two Locally Formulated Winged Termite (Macrotermes Bellicosus) Enriched Complementary Foods." Journal of Food Research 5, no. 4 (July 13, 2016): 79. http://dx.doi.org/10.5539/jfr.v5n4p79.
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<p>The period from birth to two years of age constitute critical window of opportunity for promoting optimal growth and development of a child. Inadequate food intake and poor feeding practices are causes of malnutrition among Nigerian children, as many locally formulated complementary foods are deficient in protein and micronutrients. Roasted <em>Macrotermes bellicosus</em> (MB) is nutritious and relished as snack by people living the traditional lifestyle. This study was carried out to investigate possible use of MB in formulating nutrient-dense complementary foods from maize and sorghum. <em>Macrotermes bellicosus</em> was collected in Ibadan, Nigeria during their swarming, roasted, de-winged, powdered and added to fermented corn (CF) and sorghum (SF) flour in the ratio 100%flour, 90%flour+10%MB, 85%flour+15%MB, and 80%flour+20%MB to give eight complementary foods, which were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods.</p><p>Hundred grammes of CF and SF contained 11.7g, 10.6g moisture, 8.9g, 9.7g crude protein, 3.1g, 2.8g fat, 74.3g, 74.8g total carbohydrates, 6.67mg, 26.60mg calcium, 295.50mg, 325.43mg phosphorus, 2.61mg, 7.61mg iron, 3.19mg, 2.41mg zinc, and yielded 353.9kcal, 358.6kcal energy respectively. Significant reduction occurred in moisture and carbohydrate content of MB-incorporated complementary foods while their crude protein, ash, fat, calcium, iron, zinc, vitamins B<sub>3</sub>, B<sub>6</sub> B<sub>12</sub> and beta-carotene content increased significantly as the level of inclusion of MB increased (p<0.05). Level of atinutritional factors were insignificantly low in the blends, and cannot pose any health risk. <em>Macrotermes bellicosus</em> can be used in enriching cereal-based complementary foods as means of reducing infant and young child malnutrition in Nigeria.</p>
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Joshi, Pallavi, and Beena Mathur. "Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables." Nutrition & Food Science 45, no. 2 (March 9, 2015): 302–9. http://dx.doi.org/10.1108/nfs-09-2013-0101.
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Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.
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INDRIYANI, CHRISTIANA SEPTI, SRI HANDAYANI, and DIAN RACHMAWATI. "Influence of size reduction variation and fermentation time towards cyanide acid contents and phenolic compound in faba bean (Vicia faba) tempeh." Biofarmasi Journal of Natural Product Biochemistry 8, no. 1 (February 17, 2010): 31–36. http://dx.doi.org/10.13057/biofar/f080105.
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Indriyani CS, Handayani S, Rachmawati D. 2010. Influence of size reduction variation and fermentation time towards cyanide acid contents and phenolic compound in faba bean (Vicia faba) tempeh. Biofarmasi 8: 31-36. Tempeh is fermentation product wich very known by Indonesian society and has been familiar with various western society. Tempeh can be made from various ingredient, but usually, tempeh is made from soybean. Due to the increasing soybean price, it has been found another Leguminosae to substitute soybean. One of legume was faba bean, Leguminosae, that generally contains phenol as antioxidant and cyanide acid as antinutrient and toxic material. The aim of this research was to determine the effect of size reduction variation and fermentation time variation of faba beans tempeh production to cyanide acid and total phenol contents. This research used a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (chopped and sliced) and the time of fermentation (0, 30, 36, 42 and 48 hours). The result showed that cyanide acid content in fermentation of 0, 30, 36, 42 and 48 hours on faba beans tempeh by chopped seeds were 0.060 mg/g, 0.048 mg/g, 0.036 mg/g, 0 mg/g and 0 mg/g, respectively, then on faba beans tempeh by sliced seeds were 0.072 mg/g, 0.036 mg/g, 0.036 mg/g, 0 mg/g and 0 mg/g, respectively. Meanwhile, the content of total phenol on faba beans tempeh by chopped seeds were 0.014750%, 0.149900%, 0.201825%, 0.170400% and 0.234400%, while on faba beans tempeh by sliced seeds were 0.014750%, 0.152650%, 0.178300%, 0.162750% and 0.192620%, respectively. The fermentation time and the size of faba beans seeds affected on cyanide acid and total phenol contents of faba beans tempeh. The longer fermentation time of faba beans tempeh caused lower cyanide acid content and higher total phenol content. The smaller size of faba beans seeds on tempeh caused lower cyanide acid content and higher total phenol content. The lowest cyanide acid content was contained in faba beans tempeh with chopped and sliced seeds with 42 and 48 hours fermentation reached 0 mg/g. The highest total phenol content was contained in chopped faba beans tempeh with 48 hours fermentation reached 0.234400%.
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Jantwal, Chetna, Sarita Srivastava, and R. P. Srivastava. "Nutritional Quality and Antioxidant Activity of Leaves of Six Mulberry Genotypes." Indian Journal of Nutrition and Dietetics 55, no. 2 (April 4, 2018): 142. http://dx.doi.org/10.21048/ijnd.2018.55.2.18141.
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The present study was undertaken to determine the proximate composition, vitamins, minerals, in vitro protein digestibility, in vitro iron bioavailability, antinutritional factors viz. oxalates, phytates, tannins and antioxidant activity viz. DPPH activity in leaves of six genotypes of mulberry. The results revealed that in fresh mulberry leaves, the proximate values ranged from 70.74 to 77.85% for moisture,1.82 to 2.47% for total ash, 6.32 to 8.44% for crude protein, 0.68 to 0.93% for crude fat, 1.94 to 2.88% for crude fibre, 11.15 to 15.55% for total carbohydrates and 77 to 101 Kcal/100 g for physiological energy. In dried mulberry leaves powder, moisture ranged from 5.68 to 7.36%, total ash 7.56 to 8.47%, crude protein 24.03 to 29.83%, crude fat 2.92 to 3.42%, crude fibre 8.76 to 10.90%, total carbohydrates 41.01 to 47.91% and physiological energy 310 to 324 Kcal/100g. The vitamins ascorbic acid and beta carotene were found to range from 241.73 to 324.36 mg/100g and 7.73 to 11.55 mg/100g, respectively in fresh mulberry leaves and 106.04 to 163.90 mg/100g and 18.06 to 40.31 mg/100g, respectively in dried mulberry leaves powder. Among minerals, calcium and iron range from 192.11 to 425.23 mg/100g and 2.95 to 5.44 mg/ 100g, respectively for fresh mulberry leaves and 852 to 1806.67 mg/100g and 13.34 to 19.06 mg/100g, respectively for dried mulberry leaves powder. Among antinutrients oxalates, tannins and phytates ranged from 59.44 to 113.05 mg/100g, 0.48 to 0.70mg/100g and 0.20 to 1.05mg/100g, respectively for fresh mulberry leaves and 254.40 to 386.40 mg/100g, 1.82 to 2.65 mg/100g and 0.9 to 3.70 mg/100g respectively for dried mulberry leaves powder. In vitro protein digestibility and in vitro iron bioavailability ranged from 79.53 to 83.45% and 1.34 to 1.78% respectively for fresh mulberry leaves powder and 76.16 to 77.80% and 1.15 to 1.57%, respectively for dried mulberry leaves powder. The DPPH activity of fresh mulberry leaves ranged from 27.52 to 45.53% whereas in dried mulberry leaves powder it ranged from 30.41 to 50.7%.
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Mhlomi, Yanga N., Gloria A. Otunola, and Anthony J. Afolayan. "Biochemical, Hematological and Histopathological Indices of Wistar Rats Fed Vitamin and Mineral Deficient Diets Supplemented with Moringa oleifera Leaf Meal." Current Nutrition & Food Science 15, no. 6 (September 18, 2019): 608–20. http://dx.doi.org/10.2174/1573401315666190618091752.
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Background: Moringa oleifera is currently and rapidly gaining superfood status. Objective: This study evaluated the effect of Moringa oleifera leaves (MOLM) on haematological, biochemical and histopathology indices of rats fed with Vitamins and Minerals Deficient (VMD) diets. Methods: Twenty-five male Wistar rats (220-290g) were randomly assigned into 5 groups of 5 rats each. The control (normal rat chow), remaining four diets were VMD plus MOLM at 0, 3, 5 and 10%. Haematological, biochemical and histopathological statuses were evaluated after 28 days. Results: Non-significant increase in RBC was observed in rats fed with the MOLM diets compared to control. Rats on VMD diet had the lowest haemoglobin levels, whereas haemoglobin increased with MOLM. No significant differences were observed in haematocrit, MCH, MCHC, platelets, RDW and MPV in all the treatments and control group. However, VMD rats showed a decrease in haemoglobin, and an increase in WBC and platelets. Electrolytes and glucose for all the treatments and control were not significantly different, but, control and VMD10 diets rats showed significantly higher values for creatinine compared to MOLM diets; total protein and albumin increased with MOLM and were higher than in VMD and control rats. Serum activities of hepatic, cardiac and adrenal marker enzymes were observed to be significantly lower in MOLM rats compared to VMD and control. Mild congestion in VMD and VMD3 rats’ liver and diffused congestion in the kidney of VMD diet rats were observed. Conclusion: The significantly high increase in platelet count in the VMD treated rats, indicative of anemia and other physiological imbalances, highlights the effect of micronutrient (mineral and vitamins) deficiencies in the diet. There is also the possibility that the anti-nutrients factors present in Moringa oleifera prevented uptake and bioavailability of nutrients, since the MOLM did not undergo any processing that could have removed or reduced these antinutrients. Further studies are still needed on Moringa oleifera leaves to validate the bioavailability of nutrients from the plant.
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Pinto, Laise Cedraz, Maurício Palmeira Chaves de Souza, Mariângela Vieira Lopes, and Camila Alexandrina Viana Figueiredo. "Teor de fenólicos totais e atividade antioxidante das sementes da Carpotroche brasiliensis (Raddi)." Revista de Ciências Médicas e Biológicas 11, no. 2 (January 1, 2012): 170. http://dx.doi.org/10.9771/cmbio.v11i2.6680.
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</style> <![endif]--> <p class="MsoNormal" style="margin: 0cm 22.7pt 0.0001pt; text-align: justify;"><span style="font-size: 8pt;">Introdução: A Carpotroche brasiliensis é uma árvore nativa brasileira, utilizada na medicina popular. Objetivo: avaliar a qualidade nutricional, fatores antinutricionais, teor de compostos fenólicos e determinar atividade antioxidante das sementes da planta. Metodologia: As sementes foram divididas em amostra natural (CB) e liofilizada (CBL). A composição centesimal e teor de ácido oxálico foram realizados em triplicata, segundo normas do Instituto Adolfo Lutz. O ácido fítico foi determinado por espectrofotometria, com reagente de Wade. Os fenóis foram determinados nos extratos aquosos e etanólico por Folin-Dennis e expressos em ácido gálico e tânico equivalentes.<span> </span>A avaliação antioxidante foi determinada pela capacidade em sequestrar radicais livres, utilizando o modelo in vitro do 2,2 difenil-1-picril hidrazil radical (DPPH) e expressa em IC50. Análise de regressão linear foi utilizada como avaliação comparativa da ação antioxidante e teor de fenóis. Resultados: As amostras apresentaram alto teor de lipídios, 25g% para CB e 69g% para CBL. O teor de ácido fítico encontrado foi 1,43g% (dp=0,04) e de ácido oxálico foi de 4,8mg% (dp=0,47) na CBL. O teor de fenóis variou de 367,5 a 598mg% em ambos os extratos. A IC50 nos extratos foi de 2298,0 ìg/mL (dp=9,7) e 4150,7 ìg/mL (dp=43,3) respectivamente para o extrato aquoso e etanólico. O teor de fenóis foi diretamente proporcional ao porcentual da atividade antioxidante das amostras. Conclusão: As sementes apresentaram potencial para extração de óleo para fins farmacêuticos ou nutricionais. Os valores de antinutrientes estão dentro da faixa dos teores encontrados em variados tipos de alimentos, habitualmente consumidos pela população.</span></p> <p class="MsoNormal" style="margin: 0cm 22.7pt 0.0001pt; text-align: justify;"><span style="font-size: 8pt;" lang="EN-US"> </span></p> <p class="MsoNormal" style="margin: 0cm 22.7pt 0.0001pt; text-align: justify;"><strong><span style="font-size: 8pt;" lang="EN-US">Abstract</span></strong></p> <p class="MsoNormal" style="margin: 0cm 22.7pt 0.0001pt; text-align: justify;"><span style="font-size: 8pt;" lang="EN-US">Introduction: Carpotroche brasiliensis is a native Brazilian tree, used in folk medicine. Objective: To evaluate the nutritional quality, antinutritional factors, phenolic content and antioxidant activity from plant seeds. Methodology: The seeds were divided into natural (CB) and lyophilized (CBL) samples. The composition and content of oxalic acid were performed in triplicate, according to the Instituto Adolfo Lutz’s recommendations. Phytic acid was determined by spectrophotometry using Wade reagent. The phenols were determined in aqueous and ethanol extracts by Folin-Dennis and expressed as gallic acid and tannic acid equivalents. Evaluation was determined by the antioxidant capacity to scavenge free radicals using the in vitro model of 2,2 difenil-1-picril hidrazil radical (DPPH) and expressed as IC50. Linear regression analysis was used for a comparative evaluation of antioxidant activity and phenolic content. Results: The samples showed high content of fat, 25g%for CB and 69g% for CBL. The content of phytic acid was found to be 1.43 g% (dp=0.04) and oxalic acid was 4.8 mg% (dp=0.47) in the sample dried by lyophilization. The total phenolic content ranged from 367.5% to 598mg% in both extracts. The IC50 for antioxidant activity was 2298.0 mg/ mL (dp=9.7) and 4150.7 g / mL (dp=43.3), respectively, for the aqueous and ethanolic extracts. The phenol content was directly proportional to the percentage of antioxidant activity of the samples. Conclusion: Based on our results, Carpotroche brasiliensis’s seeds showed potential for oil extraction for pharmaceutical or nutritional uses. The values of antinutrients were equivalents to various types of foods usually consumed by the population.</span></p>
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Yahaya, Y. A., M. S. Sadiq, and I. R. Muhammad. "Performance of Red Sokoto goat fed graded level of Ziziphus mauritiana (Magarya) leaves as milk enhancer." Nigerian Journal of Animal Production 48, no. 3 (March 6, 2021): 173–80. http://dx.doi.org/10.51791/njap.v48i3.2952.
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The study conducted to investigate the performance of Red Sokoto goat fed graded level of Ziziphus mauritiana (Magarya) leaves as milk enhancer. Ziziphus mauritiana is widely distributed and evergreen plant of the study area; perhaps it could play an important role as fodder. A Feeding trail for 12 weeks was carried out to determined weight gain, milk yield by Red sokoto goats fed graded level of Ziziphus mauritiana. Twenty Red Sokoto goats were randomly allotted to five treatments as A (Negative control), B (0%,C (10%), D (20%) and E C (30%) of four replicates. The four experimental diets formulated were designate as B (0%,C (10%), D (20%) and E C (30%) inclusion levels of the test ingredient, Parameters measured were does and kids weight changes, milk yield, total solid, protein, fat, solid not fat, pH and ash. The result showed that the ash content of the experimental diets varied significantly (P< 0.05) across the treatments, with 0% inclusion level having the highest ash content (12.29%) followed by 10% inclusion level (11.83%) while 30% inclusion level had the least (09.22%). The crude protein (CP) content was higher in 30% inclusion level (16.11%) , while EE and CF were however higher in 30% inclusion level 6.33% and 30.75%) respectively. Milk yield was estimated by the weigh-suckle-weigh method. The result revealed that milk yield, total solid, SNF, fat and ash varied significantly (P<0.05) among the treatments. Treatment D was superior to other treatments in the average milk yield (0.43Kg/day), fat (4.41%) and protein (3.54 %) content. Furthermore, Weight Changes of Kids showed treatment D at nine week had the higher weight gain followed by treatments E. It is therefore, concluded that supplementation of lactating Does with treatment D (20% level as supplement) throughout trial, positively improves lactation performance of the does and kids weight changes. Therefore, it is however, suggested that further investigation on the anti- nutritional factors of the plant.
L'étude menée pour étudier la performance de la chèvre Rouge Sokoto nourrie des feuilles de Ziziphus mauritiana (Magarya) feuilles comme exhausteur de lait. Ziziphus mauritiana est largement répandu et plante à feuilles persistantes de la zone d'étude; peut-être qu'il pourrait jouer un rôle important en tant que fourrage. Une piste d'alimentation pendant 12 semaines a été effectuée pour déterminer le gain de poids, le rendement laitier par les chèvres sokoto rouges nourries niveau classé de Ziziphus mauritiana. Vingt chèvres Sokoto rouges ont été attribuées au hasard à cinq traitements comme A (contrôle négatif), B (0%, C (10%), D(20%) et E C (30 %) de quatre répliques. Les quatre régimes expérimentaux formulés ont été désignés comme B (0%, C (10%), D (20%) et E C (30%) niveaux d'inclusion de l'ingrédient d'essai, Paramètres mesurés ont été fait et les enfants changements de poids, le rendement du lait, total solide, protéines, gras, solide pas gras, pH et cendres. Le résultat a montré que la teneur en cendres des régimes expérimentaux variait considérablement (P< 0.05) entre les traitements, le taux d'inclusion de 0 % ayant la teneur en cendres la plus élevée (12.29 %) suivi d'un taux d'inclusion de 10 % (11.83 %) tandis que le niveau d'inclusion de 30 % était le moins élevé (0.,22 %). La teneur en protéines brutes (CP) était plus élevée dans le niveau d'inclusion de 30 % (16.11 %), tandis que l'EE et les FC étaient toutefois plus élevés dans le niveau d'inclusion de 30 % 6.33 % et 30.75 %) respectivement. Le rendement du lait a été estimé par la méthode de pesée-lait-pesée. Le résultat a révélé que le rendement laitier, le solide total, le SNF, la graisse et les cendres variaient considérablement (P<0.05) parmi les traitements. Le traitement D était supérieur à d'autres traitements dans le rendement laitier moyen (0.43 kg/jour), la graisse (6.41 %) protéines (3.54 %) Contenu. En outre, les changements de poids des enfants ont montré le traitement D à neuf semaines a eu le gain de poids plus élevé suivi des traitements E. Il est donc conclu que la supplémentation de la lactation ne avec le traitement D (20% niveau comme supplément) tout au long de l'essai, améliore positivement la performance de lactation des changements de poids ne et les enfants. Par conséquent, il est toutefois suggéré que des enquêtes plus approfondies sur les facteurs antinutrit nutritionnels de la plante.
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Saleha, Sitti, Nurdin Saidi, Saiful ., Murniana ., Saida Rasnovi, and Teuku M. Iqbalsyah. "NUTRITIONAL COMPOSITION OF DIOSCOREA HISPIDA FROM DIFFERENT LOCATIONS AROUND LEUSER ECOSYSTEM AREA." Jurnal Natural 18, no. 1 (February 1, 2018): 1–6. http://dx.doi.org/10.24815/jn.v18i1.8504.
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Proximate analysis of Dioscorea hispida tubers, collected from five locations around Leuser ecosystem in Aceh Province, showed variations amongst samples. Standard AOAC method for proximate analysis of the fresh weight showed that the water content varied between 15.8 - 37.8%, crude protein 1.13 -6.20%, crude lipid 1.99 - 9.36% and ash 0.29 - 1.24%. The total carbohydrate was high, i.e. between 58.3 -71.9%. The main mineral was phosphorus, with a value of 11.7 - 46.9 mg/100g. These variations could be due to soil, climate and weather factors, as well as postharvest handling. Phytochemical tests showed that all of the samples contained alkaloids and terpenoids. One of the samples (LP) also contained phenol and steroid. The high cyanide content in the tubers (379 - 739 ppm) was easily removed by repeated washing. The cyanide level dropped significantly after the 3rd wash. Information on nutritional content in D. hispida is essential for planning its utilization. Increasing the economic value of D. hispida is expected to attract people around the Leuser ecosystem to cultivate and utilize it, thereby reducing illegal forest encroachment.Keywords: Dioscorea hispida, proximate, Leuser, janeng, gadung, starchREFERENCESBarton H 2014 Yams: Origins and Development, Encyclopaedia of Global Archaeology, p 7943-7947, (Springer. DOI 10.1007/978-1-4419-0465-2_2193).Obidiegwu J E and Akpabio E M 2017 The Geography of Yam Cultivation in Southern Nigeria: Exploring Its Social Meanings and Cultural Functions J. Ethnic Foods 4 28-35.Chandrasekara A and Kumar T J 2016 Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits Intl. J. Food Sci. 2016 1-15.Kumar S, Das G, Shin H-S and Patra J K 2017 Dioscorea spp. (A Wild Edible Tuber): A Study on Its Ethnopharmacological Potential and Traditional Use by the Local People of Similipal Biosphere Reserve India Front. 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Polym. 55 3–8.Barsby T L, Donald A M, Frazier P J, Donald A M, Perry P A and Waigh T A 2001 The Impact of Internal Granule Structure on Processing and Properties in Starch: Advances in Structure and Function p 45-52 (Royal Society of Chemistry, http://dx.doi.org/10.1039/9781847551917-00045)Tattiyakul J, Naksriarporn T and Pradipasena P 2012 X-ray Diffraction Pattern and Functional Properties of Dioscorea hispida Dennst Starch Hydrothermally Modified at Different Temperatures Food Bioproc. Technol. 5 964–971.Savikin-Fodulovic K, Grubisic D, Culafic L, Menkovic N and Ristic M 1998 Diosgenin and Phytosterols Content in Five Callus Lines of Dioscorea balcanica Plant Sci. 135 63–67.Cushnie T. P. T, Cushnie B and Lamb A J 2014 Alkaloids: An Overview of Their Antibacterial, Antibiotic-enhancing and Antivirulence Activities Int. J. Antimicrob. Agents 44 (5) 377-386.Tholl D 2015 Biosynthesis and Biological Functions of Terpenoids in Plants, Biotechnology of Isoprenoids p 63-106 Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE, volume 148).Nagata K, Aistrup G L, Honda H, Shono T and Narahashi T 1999 Modulation of the Nicotinic Acetylcholine Receptor by Dioscorine in Clonal Rat Phaeochlomocytoma (PC12) Cells Pestic. Biochem. Physiol. 64 (3) 157–165.Bhandari M R and Kawabata J 2005 Bitterness and Toxicity in Wild Yam (Dioscorea spp.) Tubers of Nepal Plant Foods Hum. Nutr. 60 129–135, 2005.White W L B , Arias-Garzon D I, McMahon J M and Sayre R 1998 Cyanogenesis in Cassava: The Role of Hydroxynitrile Lyase in Root Cyanide Production Plant Physiol. 116 1219-25.Kumoro A C and Hartati I. 2015 Microwave Assisted Extraction of Dioscorin from Gadung (Dioscorea hispida Dennst) Tuber Flour, Procedia Chem. 14 47 – 55.
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Oluremi, Adewale Ekundayo, and Ojokoh Anthony Okhonlaye. "Effects of Fermentation on the Antioxidant and Antinutritional Compositions of Green Pea." South Asian Journal of Research in Microbiology, August 11, 2020, 1–14. http://dx.doi.org/10.9734/sajrm/2020/v7i330171.
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Green peas are known to contain anti-nutritional factors like enzymes inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization hence, the study evaluate the effect of fermentation on the antioxidant and antinutrients content of green pea. Fermentation of green pea was done using both submerged and solid state fermentation for 7days. Isolation and identification of microorganism from the fermented sample was done on daily basis using standard microbiological and molecular techniques. The type of organism isolated from the submerged fermentation of Green pea included the bacteria (Bacillus subtilis, Lactobacillus Plantarum, Micrococcus roseus, Lactobacillus lactis, and Lactobacillus fermentum) and the fungi Rhizopus oryzae, Penicillium chrysogenum and Rhizopus stolonifer. While the type of organism isolated from the solid state fermentation of Green pea included some bacteria (Bacillus subtilis, Lactobacillus Plantarum and Lactobacillus lactis) and fungi (Penicillium notatum, Rhizopus oryzae, Penicillium chrysogenum, Candida albicans, Alternaria alternate and Rhizopus stolonifer). Fermentation reduced the antinutritional content of the fermented sample with submerged fermentation resulting in the highest reduction from 32.18 mg/g, 4.14 mg/g, 1.62 mg/g, 51.08 mg/g and 36.37 mg/g in the raw sample to 26.27 mg/g, 0.48 mg/g, 0.27 mg/g, 7.82 mg/g and 24.07 mg/g in submerged fermented green pea for saponin, tannin, oxalate, phytate and alkaloid respectively. However, Fermentation significantly p ≤ 0.05 increased the phenol, flavonoid and FRAP content of the fermented green pea with the solid state fermentation resulting in the highest increase from 3.50, 0.03 and 1.41 in the raw sample to 9.32, 0.12 and 9.66 in the solid state fermented green pea for phenol, flavonoid and FRAP content respectively. This study revealed that fermentation had significant effect on the antioxidant and antinutritional compositions of Green pea thereby reducing the antinutrient composition of Green pea in which will improve the nutrient value of Green pea.
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Bakri, Noor Fadilah Mohd, Zuwariah Ishak, Arif Zaidi Jusoh, and Hadijah H. "Quantification of Nutritional Composition and Some Antinutrient Factors of Banana Peels and Pineapple Skins." Asian Food Science Journal, October 23, 2020, 1–10. http://dx.doi.org/10.9734/afsj/2020/v18i430222.
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Agricultural wastes are by-products generated from growing and processing of agricultural commodities such as vegetables, fruits, meats, poultry and crops. The modernisation of agricultural practises creates huge number of wastes namely animals’ carcass, seeds and skins from crop and also trace of pesticide, along the chain. If these wastes are released without proper disposal procedure, it may cause negative effects to environment and jeopardize human health. Banana and pineapple are amongst the most common crops cultivated in tropical countries. With its bright colour, juicy delicious flesh, and well-studied beneficial compounds, these two fruits are being enjoyed as fresh consumption or in the form of food products like chips and jam. Unfortunately, the peel and the skin are currently being dumped to the landfill as waste. The objective of our study was to evaluate the chemical composition of banana peel and pineapple skin, in order to explore the utilisation of these so-called wastes as food ingredients. The samples were analysed for nutritional composition, anti-nutrients level and sugar profile. Proximate analysis according to AOAC 2000 method were conducted to collect the nutritional composition of samples, antinutrients factors were study via spectrophotometery analysis and sugar profile were achieved by using HPLC-ELSD method. The results showed that ash, moisture, fat, protein were in the acceptable level (7.0±0.14, 7.55±1.48, 13.95±1.62, 5.0±2.82, 67.25±3.80 g/100 g respectively for banana peels and 3.49±0.02, 8.65±0.87, 0.38±0.07, 4.84±1.73 and 83.31±3.49 g/100 g for pineapple skins respectively) and acceptable levels of tannin and phytic acid for both samples. Analysis of sugar profile revealed that these high values agricultural waste contain fructose, glucose and sucrose – potentially being utilised as a good source of sweetners. Finally, we recommend that banana peels and pineapple skins should properly be processed and exploited as a high quality and inexpensive source of food ingredients.
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Hady, M. A. M. Abd-El, and M. E. I. Elsorady. "Effect of Sprouting on Chemical, Fatty Acid Composition, Antioxidants and Antinutrients of Flaxseeds." Asian Food Science Journal, November 20, 2020, 40–51. http://dx.doi.org/10.9734/afsj/2020/v19i130231.
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The objective research investigated the effect of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants and flaxseed antinutrients during the four-day sprouting period. For attempts to reduce flaxseed levels of some antinutritional factors, such as cyanogenic glucosides, and improve nutrient palatability and availability, the sprouting technique has been used. After 4 days of sprouting, the dry matter content of the seeds was decreased by 5.54%. Significant decreases in oil content were observed during the sprouting period, but there were increases in protein, fibre, P, Ca, Fe and Zn content. During sprouting, the content of cyanogenic glucosides as antinutrients has decreased, thus increasing the nutritional quality and the economic demand for flaxseed sprouts. Increases were also found in the value of free fatty acids, peroxide and saponification. In addition, unsaponifiable matter has been reduced. Among fatty acids, while linoleic and oleic were increased during the sprouting period, linolenic was decreased. The results revealed that in extracted oils, total phenols and antioxidant activity decreased during and at the end of sprouting, whereas flavonoids, carotenoids and chlorophylls increased.
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"Review on Effect of Processing on Cassava Anti-Nutritional Factors and Impacts on Health." International Journal of Forensic Research 1, no. 1 (September 21, 2020). http://dx.doi.org/10.33140/ijfr.01.01.07.
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Cassava is a valuable source of food for developing countries, Different processing techniques exist to remove cyanogens andt heir effectiveness depends on the processing steps and the sequence utilized, and it often is time-dependent. The proximate composition of raw and boiled cassava tubers was not significantly different (P> 0.05), except in moisture, fat, carbohydrate and Energy value. High levels of the antinutrients in raw cassava tubers (20.56mg/100g Tannins; 1,16mg/100g oxalate and 3.36mg/100g phytate) make them unsafe and unsuitable for human consumption except after processing. Crushing and sun-drying cassava roots made into flour removes 96% to 99% of total cyanogens, whereas soaking and sun-drying into lafun or fufu, or soaking and fermenting and roasting into gari or farina, removes about 98% of cyanogens. For cassava leaves, which have 10 times more cyanogens than roots, pounding and boiling in water is an efficient process to remove about 99% of cyanogens. Other strategies to reduce toxicity include development of low-cyanogen cassava varieties and cassava transgenic lines with accelerated cyanogenesis during processing. Fermentation and oven-drying are efficient processing methods to remove phytate (85.6%) and polyphenols (52%), respectively, fromcassava roots. Sun-drying the leaves, with or without prior steaming or shredding, removes about 60% phytate. Cassava is a nutritionally strategic famine crop for developing countries and, therefore, reducing its toxicity and improving its nutritional value is crucial.
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Kajla, Priyanka S., Alka Sharma, and Dev Raj Sood. "Effect of germination on proximate principles, minerals and antinutrients of flaxseeds." Asian Journal of Dairy and Food Research 36, no. 01 (February 24, 2017). http://dx.doi.org/10.18805/ajdfr.v36i01.7459.
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Four flaxseed varieties viz., JL-27, JL-23, JLS-6, and JLS-9 were germinated for 48 hours. Moisture, fat, protein, and fibre, minerals and antinutritional factors were analyzed in germinated flaxseeds and were compared with the raw. Macro and micro minerals were also assessed for both raw and germinated flaxseeds. Results showed significant variations between raw and germinated flaxseeds. Germinated flaxseeds were more nutritious as compared to raw flaxseeds. Raw flaxseeds were rich in macro minerals whereas germination significantly improved the micro mineral profile of flaxseeds. Germinated JLS-9 seeds revealed maximum significant increase for iron, zinc and manganese. Germination process significantly reduced the cyanogenic glycosides and phytic acid. Maximum reduction for cyanogenic glycosides (82.37%) was noted in JLS-9, whereas phytic acid decline was maximum (52.27%) in JL-23.
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Rana, Neha, and Saroj Dahiya. "Proximate Composition, In vitro Digestibility and Anti Nutritional Factors of Millets and Legume Grains." Agricultural Science Digest - A Research Journal, Of (May 19, 2021). http://dx.doi.org/10.18805/ag.d-5248.
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Background: Whole grains serve as a preferred carbohydrate source in a modern Indian diet to achieve a balance of macronutrients, micronutrients, fibers and phytochemicals for optimal health promotion and prevent chronic diseases such as type 2 diabetes, cardiovascular disease (CVD) and obesity. The five most common ancient grains that have the potential to be used more in Indian cooking are amaranth, barley, pearl millet, finger millet and sorghum. These grains have higher fiber and protein content.Methods: The study was conducted to investigate chemical composition, sugar content, in vitro protein and starch digestibility and antinutrient content of pearl millet, sorghum and mung bean. Effect of blanching and germination on chemical composition of pearl millet and mung bean, respectively were determined. Conclusion: The results of proximate composition of grains revealed that germinated mung bean had significantly highest amount of protein, total soluble sugar, non reducing sugar content, in vitro protein digestibility. Sorghum had significantly higher content of total carbohydrate, reducing sugar, starch and in vitro starch digestibility. Crude fat, phytic acid and polyphenol were highest in unprocessed pearl millet. Germination and blanching of seeds cause the significant reduction in anti-nutrient content of mung bean and pearl millet, respectively.
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Alexander, Priscilla, I. B. Bwatanglang, and Adamu Buba. "Phytochemical Screening, Anti-nutritional and Mineral Composition of Telfairia occidetallis (Fluted Pumpkin) and Cleome rutidosperma (Fringe Spider Flower)." Journal of Scientific Research and Reports, September 2, 2019, 1–10. http://dx.doi.org/10.9734/jsrr/2019/v24i430158.
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The study was conducted to investigate phytochemicals, anti-nutrients and mineral compostions of Telfeira occidentalis and Cleome rutidospermas leaves. The High Performance Chromatography (HPLC) was used in the Quantitative analysis of Phytochemicals as well as the anti-nutrient contents while the Elemental Compositions was analysed using Atomic Absorption Spectrophotometer (AAS) (Buck Scientific). The antinutrients content analysed were as follows hydrocyanic acid (31.0±0.001 and 25.0±0.001), oxalate (570±0.004 and 740±0.003), phytic acid (7.50±0.002 and 9.20±0.005 mg/100 g), for T. occidentallis and C. rutidosperma respectively and the values were all within the NAFADAC/WHO tolerable limit. The Minerals Compositions was found to be, Mn (1.684±0.40 and 0.718±0.31 mg/100 g), Zn (1.740±0.10 and 1.570±0.31 mg/100 g), Fe (3.823±0.03 and 4.329±0.01 mg/100 g), Na (2.572±0.42 and 2.659±0.80 mg/100 g), Ca (74.405±13.60 and 29.677±13.50 mg/100 g), Mg (35.277±10.05 and 12.438±10.4 mg/100 g), Cu (0.049±0.03 and 0.044±0.01 mg/100 g) for T. occidentallis and C. rutidosperma respectively. The presences of some secondary metabolites like alkaloids, flavonoids, terpenoids, tannins, cardiac glycosides and some essential minerals shows that the plants can be alternative sources of medicine. The results of the antinutrients indicated that the samples are free of toxic substances which might cause ill health to the body. Though, the anti-nutrient contents found in both T. occidentallis and C. rutidosperma were low, it will still be safer if these leaves were boiled for about 5 to 15 minutes to reduce the anti-nutritional factors significantly.
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Abdullahi, Idris, James Omage, Francis Ojariafe Abeke, Omotugba, Stephen Kayode, Ibrahim Kailani Al-Habib, Okeke Obioma Rufina, and Abbas Mariya Lawal. "Antinutritional Factors and Aminoacids Content Comparison with Different Processing Methods of Balanites aegyptiaca in Formulated Broiler Diets." Asian Journal of Biotechnology and Bioresource Technology, December 17, 2019, 1–8. http://dx.doi.org/10.9734/ajb2t/2019/v5i430068.
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A study was conducted to evaluate the effect of processing methods on the antinutrients and amino acids composition of Balanites aegyptiaca. The durations for soaking, roasting and fermentation were 0, 24, 48, 72 and 96 hours to determine the optimal duration of inclusion of processed Balanites aegyptica. Raw and processed samples were analysed for amino acids composition and anti-nutritional factors.The trial showed a linear increase in processing duration resulted into a decrease in the concentration of antinutritional factors. Raw Balanites aegyptica had higher concentration of concentration of amino acid than the soaked and boiled Balanites aegyptica. Soaking, fermentation and boiling up to 96 hours reduced the antinutritional components of Balanite aegyptica. Percentage reduction of anti-nutrients in Balanites aegyptica. fruit meal was best at 96 hours of soaking and fermentation and 60 minutes of boiling and roasting. All anti-nutrients in Balanites aegyptiaca fruit meal showed remarkable reduction post processing. In all processing methods, results showed that anti-nutrients in the Balanites aegyptiaca reduced up to the maximum durations of processing (96 hours and 60 minutes). It was therefore advisable to include Balanites aegyptiaca upto 96 hours in the diets of broiler birds.
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Okagu, Innocent Uzochukwu, Victor Nwadiogbu Ogugua, Celestine Nworji Dibor, Maryann Uchechukwu Ifeanacho, Miracle Ekene Nnebe, Chidimma Cynthia Aniehe, Chinyere Jane Odenigbo, and Uchenna Ekpereamaka Ngwu. "Effects of Methanol Extraction on Some Nutritional and Antinutrient Contents of Xylopia aethiopica Fruits from Enugu State, Nigeria." Asian Journal of Agriculture and Food Sciences 6, no. 3 (June 23, 2018). http://dx.doi.org/10.24203/ajafs.v6i3.5337.
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Mineral contents and amino acid and fatty acid profiles of Xylopia aethiopica fruits from Enugu State, Nigeria were evaluated in this study. The amino acid and fatty acid profiles, phytochemical, proximate, mineral, anti-nutrient and vitamin contents of X. aethiopica fruits were determined using standard methods. The proximate, vitamins, phytochemical, anti-nutrient of both the crude and methanol extract were determined while the mineral and amino acid profile were determined in the crude fruit powder while fatty acid profile was determined in the oil extract of the fruits. Results show that the predominant amino acids present include proline, alanine, norleucine, isoleucine, glycine, threonine, cysteine, methionine, and tryptophan. Also, the most abundant fatty acids include arachidonic acid, dihomoÏ’-linolenic acid, palmitic acid, caproic acid, linoleic acid, palmitoleic acid, stearic acid and myristic acid. The mineral contents of X. aethiopica fruits detected in high amount were calcium, iron, potassium and magnesium. Sodium, zinc and manganese were detected in lower amounts. However, lead, silicon, nickel and chromium were not detected. The result of the proximate analysis shows moisture, total protein, crude ash, total fat, crude fibre, and carbohydrate contents. Anthraquinone was not detected in both crude and methanol extract of the fruit. The concentration of flavonoids, steroids, anthocyanin and terpenoids were significantly (p < 0.05) higher in crude sample when compared with methanol extract. The levels of carotenoid and glycosides were significantly (p < 0.05) higher in the methanol extract when compared with crude sample. Vitamins B1, B3, B6, B9, B12, C and E levels were significantly (p < 0.05) higher in crude extract when compared with methanol extract. However, vitamin A content was significantly (p < 0.05) higher in methanol extract when compared with crude extract. Results obtained showed that X. aethiopica fruits are rich in nutrients and that methanol extraction decreased the anti-nutrient contents of the fruits thereby increasing the bioavailability of the nutritive factors. However, the quantities of some of the nutritive factors were reduced after extraction
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Eke-Ejiofor, J., and C. U. Awajiogak. "Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria." Asian Food Science Journal, December 27, 2019, 1–16. http://dx.doi.org/10.9734/afsj/2019/v13i430115.
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The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced after boiling and soaking at different time intervals. The moisture and ash contents of the three soup thickeners ranged between 5.58- 8.92% and 1.14-5.59% with sample B1 (achi boiled for 15 min) and C4 (ofor soaked for 48 h) having the lowest while sample B2 (achi boiled for 30 min) and C1 (ofor boiled for 15 min) having the highest. Crude Fat and fibre contents ranged from 2.90-10.95% and 1.30-14.39% with samples C1 and A1 (ukpo boiled for 15 min) as the highest respectively. Crude protein and carbohydrate contents of soup thickeners ranged between 9.19 -21.31% and 45.01-71.38% with samples A3 (ukpo soaked for 24 h) and B4 (achi soaked for 48 h) as the highest. Sugar and starch contents ranged from 2.61-5.04% and from 69.00-74.27% respectively with sample C4 and A4 (ukpo soaked for 48 h) as the lowest and sample A3 and B3 (Achi soaked for 24 h) as the highest. Amylose content increased with boiling and decreased with soaking which was the reverse amylopectin. Functional properties showed bulk density and dispersibility to range between 0.56-0.76 g/ml and 32.50-48-00% with sample B3 (achi soaked for 24 h) as highest in both cases. Solubility and swelling power ranged from 32.56-107.51% and from 4.61-8.72 g/g with sample A2 (ukpo boiled for 30 min) and A1 having the highest respectively. Foam capacity ranged from 2.50-29.50% with sample C2 (ofor soaked for 48 h) having the lowest and sample A1 having the highest, while the least gelation concentration of the three soup thickeners recorded 2.00% for all the treatments. Water absorption capacity ranged between 0.67-10.46 ml/g with B1 having the lowest and sample C2 having the highest. Antinutritional factors showed that phytate recorded 0.01 g/kg for all the treatments, tannin ranged from 2.22-40.71 mg/kg, oxalate between 3.40-7.90mg/100g and saponin between 2.60-9.18% with different treatments affecting the antinutrients. Free fatty acid, peroxide value, saponification and acid values increased with an increase in treatment time while iodine value decreased as processing time increased. Pasting result showed that treatment and time affected pasting properties with the highest values as peak viscosity 16429RVU, trough viscosity 9231RVU, breakdown 7858RVU, final viscosity 19977RVU and set back viscosity 13004RVU respectively. Peak time and pasting temperature ranged between 1.60-6.10 min and between 50.25-76.18°C for the different treatments. This study shows the need for appropriate treatment and time combination for better nutrient availability and detoxification of these seeds as soup thickeners.