Nutritional Quality and Antioxidant Activity of Leaves of Six Mulberry Genotypes

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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Common Buckwheat: Nutritional Profiling of Grains

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1480 ◽

2019 ◽

Vol 38 (04) ◽

Author(s):

Diksha Dogra

Keyword(s):

Crude Protein ◽

Protein Digestibility ◽

Total Soluble Protein ◽

In Vitro Protein Digestibility ◽

Ether Extract ◽

Common Buckwheat ◽

Crude Fibre ◽

Nutritional Profiling ◽

Vitro Protein

Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%,10.4 to 15.1%,9.4 to 13.3%,1.7 to 2.8%,1.49 to 2.45%,6.1 to 9.2 %,62.0 to 67.9%,57.9 to 103.4 mg/gN,62.2 to 79.2 mg/gN,66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.

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BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

Nigerian Journal of Animal Production ◽

10.51791/njap.v25i1.2213 ◽

2021 ◽

Vol 25 (1) ◽

pp. 40-45

Author(s):

E. A. IYAYI ◽

J. I. EGHAREVBA

Keyword(s):

Heat Treatment ◽

Crude Protein ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Ether Extract ◽

Crude Fibre ◽

Heat Treated ◽

Biochemical Evaluation ◽

Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

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Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

Journal of Food Research ◽

10.5539/jfr.v4n2p78 ◽

2015 ◽

Vol 4 (2) ◽

pp. 78 ◽

Cited By ~ 4

Author(s):

David B. Kiin-Kabari ◽

Sunday Y. Giami

Keyword(s):

Wheat Flour ◽

Protein Digestibility ◽

Bambara Groundnut ◽

Physical Characteristics ◽

Protein Concentrate ◽

In Vitro Protein Digestibility ◽

Crude Fibre ◽

Significant Difference ◽

Vitro Protein

<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>

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In vitro Protein Digestibility and Iron Bioavailability According to Agro-Ecological Zone and Stage of Maturity of Moringa oleifera Lam Leaves

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1130325 ◽

2020 ◽

pp. 90-103

Author(s):

Assiéné Agamou Julien Armel ◽

Fombang Nig Edith ◽

Mbofung Carl Moses

Keyword(s):

Bioactive Compounds ◽

Protein Digestibility ◽

Iron Bioavailability ◽

Total Iron ◽

In Vitro Protein Digestibility ◽

Ecological Zone ◽

Mature Leaves ◽

Young Leaves ◽

Vitro Protein

This study aims to determine the influence of agro-ecological zone and stage of maturity on in vitro protein digestibility (IVPD) and iron bioavailability from Moringa oleifera.leaves. The young and mature leaves were collected from three farms in each agro-ecological zone in Cameroon and processed in powders. Nutrient contents (proteins, total and free iron), bioactive compounds (total fiber, total polyphenols, phytates), IVPD, and iron bioavailability were determined. The stage of maturity affects significantly the variations of total iron contents (90.10%) while the agro-ecological zone affects significantly the variations of total polyphenol (48.28%), total fiber (80.97%), and phytates (46.48%) contents. Total protein contents were affected by the interaction of both (35.88%). Mature leaves have higher total iron, bioactive compounds contents in the mean compared to young leaves, and whatever the agro-ecological zone and stage of maturity of leaves, the IVPD is near casein, and bioavailability of iron is low. The young leaves have higher IVPDs and lower bioavailability of iron while mature leaves have lower IVPDs and higher bioavailability of iron. To alleviate protein malnutrition and iron deficiency through the utilization of M. oleifera leaves, it’s necessary to consider the effects of stage of maturity and agro-ecological zone on bioactive compounds contents and their anti-nutritional properties.

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