Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

2015 ◽  
Vol 8 (11) ◽  
pp. 2235-2245 ◽  
Author(s):  
Yun Deng ◽  
Olga Padilla-Zakour ◽  
Yanyun Zhao ◽  
Shishi Tao
Keyword(s):  
Fatty Acids ◽  
Hydrostatic Pressure ◽  
Microwave Heating ◽  
High Hydrostatic Pressure ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Chemical Compositions ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 331-336 ◽  
Author(s):  
Gertrud Linsberger-Martin ◽  
Karin Weiglhofer ◽  
Thao Phan Thi Phuong ◽  
Emmerich Berghofer
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

scholarly journals NUTRITIONAL QUALITY OF AWARA MADE FROM FERMENTED BANJARA BEANS AND SOYBEAN

2021 ◽  
Vol 2 (2) ◽  
pp. 66-78
Author(s):  
P. B. Bintu ◽  
A. S. Falmata ◽  
B. K. Maryam ◽  
R. O. Nnenna ◽  
A. L. Hasina ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Element Content ◽  
In Vitro Protein Digestibility ◽  
Mineral Element ◽  
Fermented Soybean ◽  
Mineral Element Content ◽  
Vitro Protein

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.

scholarly journals Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility

2021 ◽  
pp. 124-136
Author(s):  
P. F. Wulam ◽  
M. K. Jiyil ◽  
C. E. Mafuyai ◽  
J. I. Oche ◽  
O. A. Olorunyomi ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Cooking Time ◽  
In Vitro Protein Digestibility ◽  
Kidney Beans ◽  
Ordinary Cooking ◽  
Chemical Contents ◽  
Vitro Protein

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.

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

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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