The Nutritive Value of Legume Seeds

1950 ◽  
Vol 41 (2) ◽  
pp. 339-345 ◽  
Author(s):  
Raymond Borchers ◽  
C. W. Ackerson
Keyword(s):  
Nutritive Value ◽  
Legume Seeds

In vitrorumen microbial degradation of a selection oilseeds and legume seeds under consecutive batch culture (CBC)

1994 ◽  
Vol 1994 ◽  
pp. 104-104
Author(s):  
Ismartoyo ◽  
C.S. Stewart ◽  
T. Acamovic
Keyword(s):  
Microbial Degradation ◽  
Nutritive Value ◽  
Gas Production ◽  
Lablab Purpureus ◽  
Oil Seeds ◽  
Legume Seeds ◽  
Inadequate Information ◽  
Cowpea Seed ◽  
Energy Supplements

Brassica seeds and other oil seeds are high in protein and oil and are potentially good protein and energy supplements for ruminants. However, antinutrients present in these seeds, including glucosinolates, tannins, gossypol and others, limit their use especially in the diets of monogastric animals. Ruminants appear to be less susceptible because of rumen microbial action which may degrade some of the antinutrients. It is well known that high fat intakes by ruminants adversely affect microbial function and in a feeding experiment in which rape seed oil was incorporated in the diet of bulls, a depression in rumen fermentation and a reduction in apparent cell wall digestibility was found (Tesfa, 1993). Similarly, tropical legume seeds such as Lablab seed (Lablab purpureus), Narbon seed (Vicia narbonensis), Mungbean seed (Vigna spp.) and Cowpea seed (Vigna unguiculata) have high crude protein and low fiber contents and are likely to be valuable as concentrate feedstuffs. However, a number of antinutrients known to be present in legume seeds such as lectins, protease inhibitors, cyanogenic glycosides and amino acids such as canavanine and mimosine are considered to inhibit the growth of animals fed these seeds.In vitrodegradability trials of oil seeds and legume seeds have not been carried out and there is inadequate information on the nutritive value of these seeds for ruminants. The studies reported were designed to investigatein vitromicrobial degradation of dry matter of ground seeds and their influence on gas production under CBC.

The nutritive value of legume husks

1934 ◽  
Vol 24 (2) ◽  
pp. 260-268 ◽  
Author(s):  
R. G. Linton ◽  
A. N. Wilson ◽  
S. J. Watson
Keyword(s):  
Dairy Cows ◽  
Nutritive Value ◽  
Human Consumption ◽  
Legume Seeds ◽  
Oil Cakes ◽  
Beet Pulp ◽  
Bean Meal ◽  
Seed Coats ◽  
By Products

There are three by-products obtained from the preparation of legume seeds for human consumption which are marketed as supplemental animal foods, namely, the seed-coats (testa) which are removed from beans, peas and lentils. They are known commercially by various names, “skins,” “shells,” “husks,” “hulls” and as “offals.” They are used extensively in the East for the nutrition of cattle, where dehusked legumes enter so largely into the dietary of humans. Bean, pea and lentil husks are all used for stock feeding in Britain, and it was the frequency with which pea husks were found in commercial sheep-feeding mixtures sent for examination, and the knowledge that considerable consignments of bean shells are from time to time imported, that led to this enquiry into their nutritive value. Previous to the adoption of the Foodstuffs and Fertilisers Act, 1926, bean husks were imported into Britain in larger quantities than is at present the case, some of them being ground and added to bean meal, a practice which one has reason to believe has now ceased. Bean husks are seldom fed as such to cattle in Britain, but in France they are given to dairy cows and horses. For cows they are mixed with beet pulp, oil cakes and bran with, it is stated, good results. For horses they are mixed with oats, and an informant, a farmer from Cambrai, mixes them in equal proportions with oats for his working horses, giving to each 30 litres per day. It is claimed that the addition of the husks causes a more complete mastication of the oats and that horses do well on the mixture.

scholarly journals Chemical Composition, Nutritive Value, and Toxicological Evaluation ofBauhinia cheilanthaSeeds: A Legume from Semiarid Regions Widely Used in Folk Medicine

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Daniel Câmara Teixeira ◽  
Davi Felipe Farias ◽  
Ana Fontenele Urano Carvalho ◽  
Mariana Reis Arantes ◽  
José Tadeu Abreu Oliveira ◽  
...  
Keyword(s):  
Protein Content ◽  
Low Income ◽  
Large Scale ◽  
Nutritive Value ◽  
Protein Quality ◽  
Protein Extraction ◽  
Folk Medicine ◽  
Raw Material ◽  
Promising Alternative ◽  
Legume Seeds

Among theBauhiniaspecies,B. cheilanthastands out for its seed protein content. However, there is no record of its nutritional value, being used in a nonsustainable way in the folk medicine and for large-scale extraction of timber. The aim of this study was to investigate the food potential ofB. cheilanthaseeds with emphasis on its protein quality to provide support for flora conservation and use as raw material or as prototype for the development of bioproducts with high added socioeconomic value.B. cheilanthaseeds show high protein content (35.9%), reasonable essential amino acids profile, low levels of antinutritional compounds, and nutritional parameters comparable to those of legumes widely used such as soybean and cowpea. The heat treatment of the seeds as well as the protein extraction process (to obtain the protein concentrate) increased the acceptance of diets by about 100% when compared to that of rawBcdiet. These wild legume seeds can be promising alternative source of food to overcome the malnutrition problem faced by low income people adding socioeconomic value to the species.

Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

2016 ◽  
Vol 12 (2) ◽  
pp. 139-152 ◽  
Author(s):  
Giscard K. Kaptso ◽  
Nicolas Y. Njintang ◽  
Marie Goletti M. Nguemtchouin ◽  
Athanasius F. Amungwa ◽  
Joël Scher ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Nutritive Value ◽  
Bambara Groundnut ◽  
Raw Material ◽  
Degree Of Crystallinity ◽  
Starch Granules ◽  
African Countries ◽  
Legume Seeds ◽  
Cowpea Flour ◽  
Legume Flours

Abstract Bambara groundnut and cowpea legume seeds with a very high nutritive value are widely produced and consumed in most sub-Saharan African countries. The aim of this work which is part of a large study was to compare the potential of bambara groundnut and cowpea varieties of flour as basic raw material for the preparation of a widely legume-based food product known as koki. Toward this objective standard methods were used to analyze some morphological, microstructural and thermal properties of these legume flours along with their respective isolated starches and proteins. In general, thermal transition of proteins has slow enthalpy energy of less than 1 J g−1. The gelatinization temperature and the enthalpy of gelatinization of starches in the flours were lower as compared to those of isolated starches, suggesting here an interaction of starch with other components during the gelatinization process. All starches are of A-type and the degree of crystallinity of bambara starch was higher than that of cowpea starch. Scanning electronic microscopy revealed that starch granules of North cowpea (NC), West cowpea (WC) and White bambara groundnut (WB) were polygonal while that of Black bambara (BB) starch were spherical in shape. The flowability characteristic of the flour and starch shows that bambara flour with small particle size (~90%<100 µm) had a high compressibility (47.38–43.16%) as compared to cowpea flour (32.18–30.24%). NC and VB starch granules have a size between 10 and 35 µm while WC and BB are too small (6–15 µm). NC and WB starch granule sizes are between 10 and 35 µm while WC and BB’s sizes are too small (6–15 µm). Bambara groundnut and cowpea flour along with their respective isolated starches and proteins therefore appears to be a valuable raw material which may be useful for the preparation of many food products.

The effect of alpha-galactosidase on the nutritive value of a cereal-soybean-pea diet for growing pigs

1999 ◽  
Vol 1999 ◽  
pp. 169-169
Author(s):  
J. Morales ◽  
J.F. Pérez ◽  
F. Baucells ◽  
J. Gasa
Keyword(s):  
Small Intestine ◽  
Nutritive Value ◽  
Basal Diet ◽  
Growing Pigs ◽  
High Dose ◽  
Digestive Efficiency ◽  
Legume Seeds ◽  
Exogenous Enzymes ◽  
Ad Libitum ◽  
Alpha Galactosidase

The use of exogenous enzymes extracted from batch microbes has expanded recently; and different enzymatic additives are being used to improve the nutritive value of monogastric diets. Most legume seeds contain measurable amounts of ? -galactosides, such as raffinose and stachyose (Kuo et al., 1988). These oligosacharides have been proved to pass undigested through the small intestine, and depress to some extent the digestibility of other nutrients (Gdala et al, 1997). Our aim was to assess the effect of adding a high dose ? -galactosidase to cereal-soybeanpea based diets on performance and digestive efficiency of growing pigs.54 growing pigs (LW 43 ± 2 kg) were randomly allocated in eighteen pens, three animals each, and fed “ad libitum” a basal diet either supplemented with ? -galactosidase (Biogalactosidase, Quest; 400 ppm) or unsupplemented (nine pens/treatment).

scholarly journals Composition, ileal amino acid digestibility and nutritive value of organically grown legume seeds and conventional rapeseed cakes for pigs

2001 ◽  
Vol 10 (4) ◽  
pp. 309-322 ◽  
Author(s):  
K. PARTANEN ◽  
J. VALAJA ◽  
T. JALAVA
Keyword(s):  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Field Bean ◽  
Net Energy ◽  
Legume Seeds ◽  
Organically Grown ◽  
Field Beans

Eight white-flowered pea (Pisum sativum) and two white-flowered field bean (Vicia faba) cultivars grown organically were analysed for proximate composition and amino acid content. In vivo ileal amino acid digestibilities and faecal energy digestibility were predicted from the in vitro enzymatic digestibility of nitrogen and organic matter, respectively. The crude protein (CP) content of the pea and field bean cultivars ranged from 244 to 279 and from 320 to 347 g/kg dry matter (DM), respectively. The concentrations of several essential amino acids in protein decreased as the CP content increased. In peas, predicted in vivo digestibilities did not correlate with chemical composition, and in field beans were lower than in peas. A digestibility trial was carried out on six cannulated barrows according to a 6 ´ 5 cyclic change-over design to determine the faecal and ileal nutrient digestibilities of organically grown leafed peas (cv. Sohvi, 199 g CP/kg DM), semileafless peas (cv. Karita, 240 g CP/kg DM), field beans (cv. Kontu, 320 g CP/kg DM), narrow-leafed lupins (Lupinus angustifolius cv. Pershatsvet, 220 g CP/kg DM), and conventional warm- and cold-pressed rapeseed cakes (360 and 313 g CP/kg DM, respectively). The net energy contents of the leafed and semileafed peas, field beans, lupins, and cold- and warm-pressed rape seed cakes were 10.8, 11.2, 9.8, 9.7, 9.4 and 12.3 MJ/kg DM, respectively. The apparent ileal digestibilities of lysine and threonine were similar, but the digestibility of methionine was poor in all legume seeds. Cystine digestibility was highest in lupins and lowest in field beans. With the exception of phenylalanine, there was no difference in apparent ileal amino acid digestibilities between rapeseed cakes.;

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