scholarly journals Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time

2009 ◽  
Vol 7 (1) ◽  
pp. 1-9
Author(s):  
LAELA NUR ROKHMAH ◽  
CHOIRUL ANAM ◽  
SRI HANDAJANI ◽  
DIAN RACHMAWATI
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Size Reduction ◽  
Mucuna Pruriens ◽  
Soluble Protein Content ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
Fermentation Time

Rokhmah LN, Anam C, Handajani S, Rachmawati D. 2009. Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time. Biofarmasi 7: 1-9. Velvet bean is one species of Leguminoceae containing phytic acid. The advantage of phytic acid is for antioxidant. Nevertheless, phytic acid has shortage, i.e. antinutritional. Phytic acid has characteristic that it can be provided from protein to form insoluble complex of phytate and protein. The formation of phytate-protein complex causes decreasing protein availability for human body so reducing the nutrition value of the food product. The aims of this research were to determine the influence of size reduction of velvet beans seed (Mucuna pruriens) and the fermentation time on the contents of phytic acid and soluble protein on the production of velvet bean (Mucuna pruriens) tempe. This research is a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (3 kinds) and the time of fermentation (5 kinds). Every 12 hours fermentation time for three kinds of velvet beans seed size, the lowest phytic acid and the highest soluble protein were showed by velvet bean tempe from grinded seeds. On the fermentation time of 36 hours for three kinds of seeds size resulted in a lowest phytic acid during fermentation, i.e. 3.32 mg/g, 1.98 mg/g, and 1.16 mg/g, respectively. The contents of highest soluble protein during fermentation obtained on fermentation for 36 hours were 19.51 mg/g, 23.73 mg/g, and 24.89 mg/g. The fermentation time and the size of velvet bean seeds affected on phytic acid and soluble protein contents of velvet bean tempe. The longer fermentation time of velvet bean tempe caused a lower phytic acid content and a higher soluble protein content. The smaller size of velvet bean seeds on tempe caused a lower phytic acid content and a higher soluble protein content. The velvet bean tempe of grinded seeds with 36 hours fermentation had the lowest of phytic acid content and the highest of soluble protein content of all samples with the variation of reducing size and the duration of fermentation. The optimally time fermentation was recommended at 36 hours prior to solid texture, and the soluble protein and the phytic acid content on 48 fermentation were not significant.

scholarly journals The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis)

2008 ◽  
Vol 6 (2) ◽  
pp. 36-44
Author(s):  
DIAN SRI PRAMITA ◽  
SRIiii HANDAJANI ◽  
DIAN RACHMAWANTI
Keyword(s):  
Antioxidant Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Variance Analysis ◽  
Phaseolus Lunatus ◽  
Mucuna Pruriens ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
Jack Bean ◽  
Canavalia Ensiformis

Pramita DS, Handajani S, Rachmawanti D. 2008. The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis). Biofarmasi 6: 36-44. Koro is a kind of local bean which has many varieties. The nutrition of koro is not different with soy, especially carbohydrate and protein which high enough, and has a low-fat content. However, koro also contains some harmful compounds, HCN which poisoned and phytic acid which an antinutritional compound. Besides as antinutritional compound, phytic acid has a positive role, i.e. as an antioxidant. Besides phytic acid, legume also contains the compounds of phenol and vitamin E that have antioxidant activity. The aims of this research were to determine the contents of phytic acid and antioxidant activity, and to determine the effect of heating technique on phytic acid and antioxidant activity of velvet bean, butter bean, and jack bean. The materials used were velvet bean, butter bean and jack bean obtained from Batuwarno, Wonogiri, Central Java. This research used a Completely Randomized Design (CRD) with five kinds of treatment, each treatment consisted of three replications. The treatments given were soaking by 3 days (P1), steaming (P2), boiling (P3) and pressure cooker (P4), which compared to a raw bean without heating treatment (P0). The investigated factors were phytic acid and antioxidant activity (DPPH Radical Scavenging Ability method). The results of this research showed the phytic acid content of velvet bean, butter bean and jack bean from the treatment of P0, P1, P2, P3 and P4 were degraded. The phytic acid of velvet bean of P0, P1, P2, P3 and P4 treatment were 10.87, 8.94, 4.56 and 1.72 and 1.46 mg/db, respectively; on butter bean were 11.78, 8.75, 4.77, 1.73 and 1.61 mg/db, respectively; while on jack bean were 9.04, 1.99, 1.39, 1.42 and 1.21 mg/db. The result of variance analysis showed the phytic acid content was significantly different (p<0.05). Antioxidant activity showed the increase from P0 to P1, then the degradation process at P2, P3, and P4. Antioxidant activity at velvet bean were 74.10%, 86.49%, 84.73%, 83.59% and 79.51%, respectively; at butter bean were 4.5%, 7.19%, 6.07%, 6.30% and 6.28%, respectively; at jack bean were 14.64%, 8.55%, 5.84%, 5.17% and 3.58%. The result of variance analysis showed antioxidant activity at velvet bean and jack bean was significant, while at butter bean for P1, P2, P3, and P4 were not significant. The conclusion that could be taken away from this research were heating techniques had an effect on the degradation of phytic acid at all kind of bean used, and also had an effect on the antioxidant activity at velvet bean and jack bean.

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread

2003 ◽  
Vol 2 (8) ◽  
pp. 597-601 ◽  
Author(s):  
Ihsan Mabood Qazi . ◽  
Said Wahab . ◽  
Anwar Ali Shad . ◽  
Alam Zeb . ◽  
M. Ayuab .
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 388
Author(s):  
Ashwini Shevade ◽  
Yvonne O’Callaghan ◽  
Nora O’Brien ◽  
Tom O’Connor ◽  
Timothy Guinee
Keyword(s):  
Lactic Acid ◽  
Phytic Acid ◽  
Acid Content ◽  
Fermented Milk ◽  
Food Groups ◽  
Nutritional Properties ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Cereal Blends ◽  
Blended Food

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

scholarly journals Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times

2021 ◽  
Vol 22 (11) ◽  
Author(s):  
Roni Pazla ◽  
GUSRI YANTI ◽  
NOVIRMAN JAMARUN ◽  
Arief ARIEF ◽  
ELIHASRIDAS ELIHASRIDAS ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Day Treatment ◽  
Lactobacillus Bulgaricus ◽  
Tithonia Diversifolia ◽  
Phytic Acid Content ◽  
Bacterial Colony ◽  
Fermentation Time ◽  
Acid Degradation

Abstract. Pazla R, Yanti G, Jamarun N, Arief, Elihasridas, Sucitra LS. 2021. Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times. Biodiversitas 22: 4794-4798. The aim of this study is to reduce high level of phytic acid in tithonia (Tithonia diversifolia) leaves by fermentation technique using Lactobacillus bulgaricus. A completely randomized design consisting of four treatments (fermentation time) i.e. T2: 2 days, T3: 3 days, T4: 4 days and T5: 5 days and experiment was performed in four replicates. The parameters measured were pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The results showed that the fermentation time had a significant effect (P<0.05) on pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The conclusion of this study is that on fifth day (Treatment T5) fermented tithonia leaves produced the lowest levels of phytic acid (3.48 mg/ 100g) with the highest level of degradation (64.81%).

Genetic and Biochemical Characterization of Electron Beam and Gamma Ray Induced Mutants for Superior Battering Quality Trait and MYMV in Urdbean [Vigna mungo (L.)]

2021 ◽  
Author(s):  
C. Vanniarajan ◽  
R. Chandirakala ◽  
J. Souframanien
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Biochemical Characterization ◽  
Total Phenol ◽  
Total Soluble Protein ◽  
Yellow Mosaic Virus ◽  
Phytic Acid Content ◽  
Volume Analysis ◽  
Mutant Lines

Background: A systematic investigation of the induced mutagenesis in Urdbean was attempted with cultivars viz., MDU 1 and VBN (Bg) 4 to generate superior battering quality varieties. Induced mutation is proven as an applicable breeding method to build variation in plant materials. In this study, 40 Urdbean genotypes including thirty eight mutants of two promising Urdbean varieties namely MDU1 and VBN (Bg) 4 and two parental genotypes were involved for quality analysis. One of the most dangerous diseases in legumes is Mungbean Yellow Mosaic Virus (MYMV). In legume, this virus causes enormous losses in the areas of Urdbean cultivation. The prevailing varieties are partially resistant to this virus. Hence, the paramount approach to control this disease is breeding for resistance or tolerance to this disease. There is a necessity of searching the sources of disease resistance. In this study, screening of the mutants was conducted to make out the source of resistance to this disease.Methods: The nutritional characters viz., albumin, globulin and total soluble protein along with biochemical analysis of battering quality through Arabinose estimation were analyzed to find out the quality characters of the mutants. Batter volume analysis from idli batter was conducted conducted. Scoring of disease severity was done for all the plants on 50th day on the basis of visual scoring. The disease was scored on a 1-9 arbitrary scale. For biochemical characterization for this disease estimation of total phenol content, total sugars and phytic acid was executed.Result: Based on the general performance of albumin content, globulin content, total soluble protein, arabinose content, 100 seed weight and seed yield per plant, the mutant lines viz., ACM-014-021, ACM-015-015, ACM-15-023, ACM-015-013, ACM-015-003, ACM-015-030, ACM-014-006, ACM-014-007 were recognized as the best. Hence these mutant lines could be exploited directly in the breeding programme to develop superior battering quality Urdbean varieties. Based on over all mean performance of important batter volume characters viz., initial batter volume analysis, final batter volume, improved batter volume, arabinose content and single plant yield the mutant lines ACM-15-015, ACM-015-030, ACM-015-003, ACM-015-023 were identified to be superior in terms of yield, arabinose content and batter volume. The mutant lines viz., ACM-014-021, ACM-015-025, ACM-014-006, ACM-015-022, ACM -015-023, ACM-014-019, ACM-014-007, ACM-015-017, ACM-014- 003 and VBN (Bg) 4 were recognized as resistant to MYMV. These lines had higher total phenol, phytic acid content and less total sugar content in the leaves when compared with the highly susceptible mutant lines. The present study indicated that phytic acid content recorded highly significant positive correlation with total phenol. Based on the per se performance for all the characters studied viz., seed batter analysis, seed volume analysis and MYMV scoring, the mutant lines viz., ACM-014-021, ACM-015-23, ACM-015-030, were judged as the best and could be exploited directly or in breeding experiments for improving yield along with batter quality.

scholarly journals Determination of major antinutritional factors in Pennisetum glaucum L. and their relationship with protein and content yield

2020 ◽  
Vol 49 (2) ◽  
pp. 401-405
Author(s):  
Bunty Sharma ◽  
Laxman Kumar Chugh ◽  
Vivek K Singh ◽  
Vikram Singh ◽  
Meenakshi Sood
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Pearl Millet ◽  
Acid Content ◽  
Pennisetum Glaucum ◽  
Maximum Yield ◽  
Antinutritional Factors ◽  
Phytic Acid Content ◽  
Negative Effect

Twenty pearl millet genotypes were used to explore and evaluate the diversity of antinutritional factors along with establishing their relationship with protein content and yield that contributes to its quality and farmers interest, respectively. A wide variation was observed for each of antrinutritional factors along with protein (7.54 - 11.94%) and yield (19.67 - 27.6 g/plant). The genotype HBL-0825-1 identified for having highest phenol, phytic acid and C-glycosylflavone content while genotype 78/711 for lowest Cglycosylflavone and phytic acid content along with maximum protein content. HBL-72 was identified for having maximum yield. Significant positive correlation was observed within most of the antinutritional factors, whereas protein possessed negative and significant correlation with phytic acid content. On the other hand, phytic acid exerted a positive and direct effect while C-glycosylflavones had negative effect on grain yield per plant, which could be utilized for further breeding improvement programmes that can contribute to popularity towards increased use of pearl millet.

scholarly journals Caracterización nutricional y determinación de ácido fítico como factor antinutricional del frijol caupí

2018 ◽  
Vol 29 (1) ◽  
pp. 29 ◽  
Author(s):  
Claudia Denise De-Paula ◽  
Sara Jarma-Arroyo ◽  
Hermes Aramendiz-Tatis
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Acid Content ◽  
Phosphorus Content ◽  
Organic Phosphorus ◽  
Control Sample ◽  
Zinc Content ◽  
Calorie Intake ◽  
Improvement Program ◽  
Phytic Acid Content

In Cordoba, Monteria, Colombia, poverty reaches 67.8% of the population, with a generalized food under consumption in the region, and it is estimated that on average, the daily calorie intake is lower than an 18.7%, so, it is necessary to know the qualitative characteristics and the anti-nutritional factors of regional raw materials. The objective of this study was to nutritionally characterize 43 genotypes of cowpea beans and to quantify the phytic acid of the best cultivars based on the study of organic phosphorus content on the samples, assuming that one molecule of this acid contains six molecules of phosphorus, in relation to the protein content and minerals. The genotypes that were used came from Córdoba’s University Genetic Improvement Program; the investigation was developed between 2012 to 2014. The Criollo Córdoba bean sample, which was used as a control, had the highest value in phytic acid content of (12.267 ± 2.15 mg/g) and the cultivar L042 had the lowest phytic acid content (9.630 ± 1.725 mg/g). ), which indicates an improvement in the bioavailability of minerals. The protein content had a range between 22.05% ± 0.82 to 26.90% ± 1.76, and the lines L047, L042, L026, L029, L019 and L002 showed a higher content. The iron amount varied between 59.54% ± 24 and 77-177.90% ± 122.20, excelling in the cultivars L042, L020, L001, L005, L057 and L047, which exceeded the control sample. The tested genotypes showed significant differences (p≤0.05) in phosphorus content and values ranged from 4.64 ± 0.43 to 5.69% ± 0.38%; no cultivar surpassed the control sample. In zinc content, cultivars showed no significant differences (p≥0.05), and ranged between 43.46% ± 4.75 and 10.81 ± 53.38%. L042 cultivar was the best in nutritional and lower phytic acid content as antinutritional substance required to replace the currently consumed varieties of cowpea beans.

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