A comparison of physical properties, oxalate-oxalic acid soluble substances, protein content, and in vitro protein digestibility of the blue-green algaNostoc commune Vauch. from the Philippines and Japan

Awara, a Nigerian soft cheese analogue produced from soy milk using crude coagulant of citric acid and alum. Soybean and banjara bean were used in this study and were evaluated for their proximate composition, mineral element content, antinutritional factors, in vitro protein digestibility and vitamin content using standard procedures. Results obtained indicated that fermented banjara bean awara had a protein content of 2.15±0.01%, and fermented soybean awara had a protein content of 3.75±0.01%. Fermented banjara beans awara and soybean awara had a fat content of 5.16±0.01% and 17.13±0.01% respectively. There were significant differences in the mineral element content of both non fermented and fermented banjara bean and soybean awara. Level of antinutritional factors showed that both tannin and phytic acid were absent in fermented soybean awara. The in vitro protein digestibility of non-fermented and fermented banjara bean and soybean awara significantly increases with time. Vitamin A contents of fermented banjara and soybean awara increased when compared to non-fermented banjara and soybean awara, while a decrease was observed in non-fermented banjara and soybean awara as compared to fermented banjara bean and soybean awara. It can be concluded from this study that fermented soybean awara which is free of antinutritional factors is a more suitable source of protein and fat as a local cheese in this part of the world.

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Effect of process method on the energy and protein content, antinutritional factors and in-vitro protein digestibility of cowpea milk (Vigna unguiculata)

Food Chemistry ◽

10.1016/0308-8146(91)90027-l ◽

1991 ◽

Vol 42 (2) ◽

pp. 129-134 ◽

Cited By ~ 3

Author(s):

I.O. Akinyele

Keyword(s):

Protein Content ◽

Vigna Unguiculata ◽

Protein Digestibility ◽

Antinutritional Factors ◽

In Vitro Protein Digestibility ◽

Vitro Protein ◽

Process Method

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In Vitro Protein Digestibility and Physical Properties of Instant Teh Talua Dried by Spray Dryer

International Journal on Advanced Science Engineering and Information Technology ◽

10.18517/ijaseit.6.1.674 ◽

2016 ◽

Vol 6 (1) ◽

pp. 84 ◽

Cited By ~ 2

Author(s):

Rina Yenrina ◽

Deivy Andhika Permata ◽

Dini Rasjmida ◽

Rahmal Tayandi

Keyword(s):

Physical Properties ◽

Protein Digestibility ◽

Spray Dryer ◽

In Vitro Protein Digestibility ◽

Vitro Protein

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Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i130120 ◽

2020 ◽

pp. 17-26

Author(s):

V. C. Wabali ◽

S. Y. Giami ◽

D. B. Kiin-Kabari ◽

O. M. Akusu

Keyword(s):

Protein Content ◽

Control Sample ◽

Nutrient Content ◽

Protein Digestibility ◽

Chemical Compositions ◽

In Vitro Protein Digestibility ◽

Seed Flour ◽

Flour Blends ◽

Vitro Protein

Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was significantly higher (p < 0.05) in ether extract (30.16%) and ash (4.20%) while sample F had a significantly higher protein content of 11.41%. The weight of the biscuit samples increased with increasing substitution levels with Moringa seed flour from 9.73–12.08 g. The heights of the samples were not affected by substitution levels. In-vitro protein digestibility values of the biscuits showed remarkable improvement from 11.03% for the control sample to 69.03% for sample E. Anti-nutrient content of the formulated biscuits showed that oxalate had values ranging from 18.68–35.71mg/100g, phytate 0.61–9.21mg/100g, saponin 0.46–8.41%, trypsin inhibitor 2.31–6.80mg/100g, tannin 18.68–35.71 mg/100g and cyanide 0.02–0.44mg/100g. Sensory evaluation scores showed decreasing values in flavour and overall acceptability with increased levels of substitution with Moringa seed flour (7.5–10%) in the biscuit formulation. Although, these substitution levels led to an improvement in protein content, fibre and protein digestibility of the biscuit samples.

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