scholarly journals The Effect of Germination on Chemical Constituents of Broad Beans and Chickpeas Seeds

2007 ◽  
Vol 4 (3) ◽  
pp. 379-386
Author(s):  
Baghdad Science Journal
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Chemical Constituents ◽  
Antinutritional Factors ◽  
Broad Beans ◽  
Control Samples

This study was carried out to find out the effect of germination of broad beans and chickpeas seeds for different periods on their antinutritional factors content ( Trypsin inhibitor and Phytic acid ) and the chemical constituents of germination seeds compared with the control samples (ungerminated seeds) . The results indicated asignificant increase (P

scholarly journals EFFECT OF AUTOCLAVING ON THE ANTI-NUTRITIONAL FACTORS OF COWPEA VARIETIES.

2021 ◽  
Vol 23 (1) ◽  
pp. 33-38
Author(s):  
D. B. OKE ◽  
B. L. A. FETUGA ◽  
O. O. TEWE
Keyword(s):  
Phytic Acid ◽  
Total Phosphorus ◽  
Tannic Acid ◽  
Trypsin Inhibitor ◽  
Antinutritional Factors ◽  
Nutritional Factors ◽  
Heat Stable ◽  
Cowpea Varieties

Some antinutritional factors were extacted and qualified from and autoclaved cowpea varities. All the cow varities in the raw state contained trypsin, inhibitor, lectins HCN, tannic acid and phytic acid. Autoclaving destroyed all the trypsin inhibitor and lectins but significantly reduced HCN level while tannic and phytic acids were heat-stable. In the raw sample, values obtained for these compound in seqeunce, were 10.88 to 33.74 TIU/mg protein 28.56 to 76.57 Hu/mg protein, 1.55 to 3.90mg/1009, 0.21 to 0.39mg/g and 422.27 to 543.A2mg/100g respectively. Autoclaved samples contained 0.73 to 1.32mg/100 g, 0.17 to 0.36mg/g and 314.97 to 420.54mg/100g HCN, tannic acid and phytic acid respective. The amount of total phosphorus that remained Cowpea varieties used for this study are bound to phytic acid which is unavailable nutritionally ranged from 29.60 to 33.15%. Antinutritional factors concentrations differed between varieties (P<0.001).

scholarly journals Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

2019 ◽  
pp. 1-9
Author(s):  
T. R. Omodara ◽  
E. Y. Aderibigbe
Keyword(s):  
Glycine Max ◽  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Proximate Composition ◽  
Protein Digestibility ◽  
Microbial Load ◽  
Crude Fibre ◽  
Bacterial Fermentation ◽  
Fungal Fermentation ◽  
Fermented Products

Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

2019 ◽  
pp. 1-5
Author(s):  
O. I. Ola ◽  
S. O. Opaleye
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Trypsin Inhibitor ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Local Market ◽  
Water Absorption Capacity ◽  
Swelling Power ◽  
University Of Technology

Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional factors and drudgery in dehulling. In this regard, this study determined effects of fermentation on antinutritional and functional properties of bambara nut flour. Bambara nut was procured from local market in Abeokuta while pure culture of Rhizopus oligosporous was obtained at the Department of Food Science and Engineering, Ladoke Akintola University of Technology. Bambara nut was fermented for 12, 24, 36, 48, 60 and 72h at 32ºC and dried in oven (55ºC/24 h). The antinutritional (tannin, oxalate, phytate, and trypsin inhibitor) and functional properties (water-absorption-capacity, solubility and swelling power) of the composite flour were determined. The data obtained were subjected to descriptive and inferential statistics and significance established at P=.05. Respective range of values for tannin, oxalate, phytate and trypsin inhibitor were 0.08 - 0.32, 0.72 - 1.49, 0.15 - 3.64 and 0.42 - 3.25 mg/g, respectively. Water absorption capacity, solubility and swelling power ranged from 8.67 - 11.04, 52.59 - 53.07, 9.20 - 10.16 and 9.14 9.16%,  respectively. The fermentation process reduced the antinutritional factors and increased the protein content.

scholarly journals Effects of cooking duration on nutrient composition and levels of some anti nutritional factors of lablab (Lablab purpureus C.V. Rongai) seeds

2021 ◽  
Vol 38 (2) ◽  
pp. 57-66
Author(s):  
G. S. Bawa ◽  
S. O. Ogundipe ◽  
T. S. B. Tegbe ◽  
I. I. Dafwang
Keyword(s):  
Phytic Acid ◽  
Mineral Elements ◽  
Antinutritional Factors ◽  
Nutrient Composition ◽  
Hydrocyanic Acid ◽  
Trypsin Inhibitor Activity ◽  
Lablab Purpureus ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Nitrogen Free Extract

This study investigated the effects of varying the duration of cooking on the nutrient composition and levels of some antinutritional factors in lablab seeds. Raw lablab seeds were subjected to four durations of cooking, viz: 15, 30, 45 or 60 minutes respectively, in a drum of boiling water. The samples were dried and assayed for their proximate compositions, mineral contents, presence and levels of trypsin inhibitors (TIA), phytic acid, tannin and hydrocyanic acid (HCN). The raw lablab seeds contained 94.03% dry matter (DM), 26.12% crude protein (CP), 7.86% crude fibre (CF), 2.02% ether extract (EE), 4.43% ash and 59.57% nitrogen free extract (NFE). The proximate composition was not significantly (P>0.05) affected by duration of cooking. Potassium (15.66g/Kg DM) and iron (245.17g/Kg DM) were the most abundant macro and micro mineral elements, respectively in the raw lablab seeds while sodium (0.06g/Kg DM) and copper (53.62 mg/kg DM) were the least for macro and micro minerals, respectively. Except for calcium and sodium, all the minerals assayed were leached significantly (P<0.05) during cooking, Cooking lablab seeds at 100°C for forty-five minutes decreased trypsin inhibitor activity (TIA) from 593.87 mg/100g to 132.00 mg/100g; phytic acid from 5.65 mg/100g to 0.10 mg/100g; tannin from 0.22 mg/100g to 0.10 mg/100g and hydrocyanic acid (HCN) from 1.58 mg/100g to 0.45 mg/100g, respectively. These values correspond to 77.77, 78.93, 54.55 and 71.52 percent reductions in TIA, phytic acid, tannin and hydrocyanic acid, respectively. Cooking lablab seeds for 45 minutes appear to be the optimum for elimination of these antinutrients from lablab seeds.  

scholarly journals Protein quality of autoclaved cowpea varieties as influenced by anti-nutritional factors

2021 ◽  
Vol 31 (1) ◽  
pp. 17-21
Author(s):  
D. B. Oke ◽  
O. A. Adeyemi ◽  
M. O. Oke
Keyword(s):  
Phytic Acid ◽  
Tannic Acid ◽  
Trypsin Inhibitor ◽  
Positive Relationship ◽  
Protein Quality ◽  
Nutritional Factors ◽  
Cowpea Varieties ◽  
Net Protein ◽  
Cowpea Variety

One hundred and ten (110) weanling male winstar strain rats were used to determine the protein efficiency ration (PER) and net protein ration (NPR) of five cowpea samples. PER ranged from 1.06 in IT 81D-1137 to 1.91 in 1784E-1-108 while values in autoclaved samples ranged from 1.55 in IT81D-1137 to 2.78 in 1784E-1-108. for NPR, raw samples gave values that ranged between 2.44 and 3.57 in 1781D-1137 and 1784E-1-108 respectively. Autoclaved samples gave NPR values that ranged from 2.72 to 4.47 in IT 8ID-1137 and IT84E-1-108 respectively. In the raw and autoclaved cowpea diets, trypsin inhibitor, lectin and tannic acid were negatively correlated with PER and NPR while HCN and phytic acid had positive relationship with these indicators of protein quality. In autoclaved samples cowpea variety IT84E-1-108 had the highest PER and NPR values showing that it would support growth to a reasonable extent.

scholarly journals Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors

2000 ◽  
Vol 134 (2) ◽  
pp. 125-136 ◽  
Author(s):  
E. J. CLARKE ◽  
J. WISEMAN
Keyword(s):  
Plant Breeding ◽  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitors ◽  
Soya Bean ◽  
Farm Animals ◽  
Laboratory Animals ◽  
Plant Materials ◽  
Nutritional Factors ◽  
Kunitz Inhibitor

Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption. Although processing is employed widely in removal of these factors, selection of cultivars of soya beans with inherently low levels would have a considerable impact on efficiency of non-ruminant livestock production. The review considers the role of plant breeding in achieving this objective. The most abundant trypsin inhibitors are the Kunitz and the Bowman–Birk inhibitors, containing 181 and 71 amino acids respectively. The Kunitz inhibitor is present at a concentration of 1·4 g/kg of total seed contents and the Bowman–Birk inhibitor 1·6 g/kg. A large number of isoforms of the Bowman–Birk inhibitor have been described in soya bean cultivars and it has been shown that the general properties of the inhibitor are, in fact, attributable to different isoforms. Nulls for both Bowman–Birk and Kunitz trypsin inhibitors have been identified, allowing new low trypsin inhibitor cultivars to be produced. However, research into breeding for low trypsin inhibitor cultivars currently has limited application as trypsin inhibitors contribute a major proportion of the methionine content of soya beans. Trypsin inhibitors are thought to be involved in the regulation of and protection against unwanted proteolysis in plant tissues and also act as a defence mechanism against attack from diseases, insects and animals. Hence, in breeding programmes for low trypsin inhibitor cultivars, alternative protection for growing plants must be considered. Use of soya beans in non-ruminant animal feeds is limited by the flatulence associated with their consumption. The principal causes appear to be the low molecular weight oligosaccharides containing α-galactosidic and β-fructosidic linkages; raffinose and stachyose. Non-ruminants do not have the α-galactosidase enzyme necessary for hydrolysing the α-galactosidic linkages of raffinose and stachyose to yield readily absorbable sugars. Soya beans contain between 6·8 and 17·5 g of phytic acid/kg; a ring form of phosphorus (P) which chelates with proteins and minerals to form phytates not readily digested within the gut of non-ruminants. One approach for over-coming the effects of phytic acid is through synthesis of phytase in the seeds of transgenic plants. Currently, recombinant phytase produced in soya beans is not able to withstand the processing temperatures necessary to inactivate proteinaceous anti-nutritional factors present. Soya bean lectins have the ability to bind with certain carbohydrate molecules (N-acetyl-D-galactosamine and galactose) without altering the covalent structure. Lectins are present in raw soya bean at a concentration of between 10 and 20 g/kg. Purified soya bean agglutinin is easily inactivated by hydrothermal treatment but in complex diets binding with haptenic carbohydrates may confer protection against denaturation. The majority of research into soya bean lectins is carried out using laboratory animals so very limited information is available on their in vivo effects in farm animals. This review is concerned specifically with breeding but there are other means of improving nutritive value, for example processing which may alter protein structure and therefore functionality of proteinaceous anti-nutritional factors present.

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Priyanka S. Kajla ◽  
Alka Sharma ◽  
Dev Raj Sood
Keyword(s):  
Phytic Acid ◽  
Antinutritional Factors ◽  
Cyanogenic Glycosides ◽  
Maximum Reduction ◽  
Germination Process ◽  
Mineral Profile

Four flaxseed varieties viz., JL-27, JL-23, JLS-6, and JLS-9 were germinated for 48 hours. Moisture, fat, protein, and fibre, minerals and antinutritional factors were analyzed in germinated flaxseeds and were compared with the raw. Macro and micro minerals were also assessed for both raw and germinated flaxseeds. Results showed significant variations between raw and germinated flaxseeds. Germinated flaxseeds were more nutritious as compared to raw flaxseeds. Raw flaxseeds were rich in macro minerals whereas germination significantly improved the micro mineral profile of flaxseeds. Germinated JLS-9 seeds revealed maximum significant increase for iron, zinc and manganese. Germination process significantly reduced the cyanogenic glycosides and phytic acid. Maximum reduction for cyanogenic glycosides (82.37%) was noted in JLS-9, whereas phytic acid decline was maximum (52.27%) in JL-23.

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