Comparative study on proximate and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna cochinchinensis)

The impact of fermentation times and temperatures on the proximate composition and anti -nutrient content of dehulled and un-dehulled Mucuna cochinchinensis flour were investigated. Dehulled and un-dehulled Lyon beans were subjected to fermentation at 30° C and 45°C for 24, 48 and 72 hrs respectively and the fermented seeds were processed into flour. Results obtained revealed that the fermentation time/day had an effect on the proximate composition of the beans causing an appreciable increase in the crude protein (from 22.19 - 36.41%) and fat content (from 4.94 - 10.79%) of the fermented Mucuna beans samples when compared with results of the unfermented samples (22.19 and 4.94%) while there was a decrease in carbohydrate (from 57.34 - 40.85%) of the fermented beans. Anti-nutrients (oxalate, tannin and phytate) contents of the seeds decreased significantly (from 1.708-0.316 mg/g, 1.071-1.353%, 1.868-0.515%) as fermentation time and temperature also increased. This study has revealed that fermentation for 72 hrs at 45°C was most effective in increasing the nutritional content of the beans while also reducing the anti-nutrient content to a minimum level.

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EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽

2019 ◽

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Nutrient Content ◽

Trypsin Inhibitor Activity ◽

Research Station ◽

Lablab Purpureus ◽

Processing Methods ◽

Nutritional Factors ◽

Dolichos Lablab ◽

Trypsin Inhibitory Activity

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

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Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

International Annals of Science ◽

10.21467/ias.8.1.87-95 ◽

2019 ◽

Vol 8 (1) ◽

pp. 87-95 ◽

Cited By ~ 1

Author(s):

Anthony Okhonlaye Ojokoh ◽

Bartholomew Saanu Adeleke

Keyword(s):

Crude Protein ◽

Fermentation Process ◽

Food Source ◽

Nutrient Content ◽

Dioscorea Rotundata ◽

Fermentation Time ◽

Overall Acceptability ◽

Moisture Contents ◽

Sensory Analyses ◽

Carbohydrate Contents

This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature, proximate, anti-nutrient, mineral composition and sensory analyses of the sample were determined. The microbial loads increased with fermentation time. The isolates identified were Pseudomonas aureginosa, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporium, and Candida tropicalis. pH decreased from 6.4 to 4.9 while TTA and temperature increased from 0.16 to 4.24% and 28oC to 34oC. The crude protein (2.46%) and moisture contents (12.32%) increased in the fermented sample with a decrease in ash (0.70%), fat (0.19%) and carbohydrate contents (80.76%). The saponin and phytate decreased from 31.29 to 11.45mg/g and 11.12 to 5.77mg/g. The fermented sample showed an overall acceptability. Improvement in the nutritional and reduction in antinutritional contents of the fermented sample suggests its usefulness as a food source for humans. The microorganisms associated with fermented yam tubers, processing of yam tubers into flour to produce amala and determining the nutritional and antinutrient content of both unfermented and fermented yam. The fermentation process improving the quality and nutrient content of the yam tubers suggested the method as more promising in producing food for humans.

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Influence of Different Management Systems on Gut Microbes and Chemical Constituents of Giant Land Snail (Archachatina marginata)

Nigerian Journal of Animal Production ◽

10.51791/njap.v39i2.726 ◽

2021 ◽

Vol 39 (2) ◽

pp. 179-186

Author(s):

K. O. Ademolu ◽

A. B. Idowu ◽

A. O. Jayeola ◽

I. Osunsina ◽

G. A. Dedeke ◽

...

Keyword(s):

Mineral Composition ◽

Proximate Composition ◽

Crude Protein ◽

Chemical Constituents ◽

Land Snail ◽

Microbial Load ◽

Management Systems ◽

Gut Microbes ◽

Colony Forming Units ◽

The Impact

The impact of management systems on the African giant land snail, Archachatina marginata found in Abeokuta, Nigeria was investigated. The gut microbial load, haemolymph biochemical values (proteins, lipids, glucose, Na+, Ca2+,K+, Cl- PO42+) and proximate composition (crude protein, fat, fibre, ash and carbohydrates) of the flesh were determined in these snails. There were significantly (P<0.05) higher colony forming units (cfu) in the gut of snails from the wild (5.24 x103) than the domesticated snails (3.13 x103). The aemolymph biochemical values and flesh proximate composition were significantly higher in the snails from the wild than the domesticated ones. However, antinutrients and mineral composition of the flesh were not significantly affected by the management systems. The implication of these results on snail meat value in Nigeria is discussed.

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Effect of Fermentation Time and Starbio Bioactivator Type and Local Microorganism (MOL) “Ginta” on The Nutritional Quality of Cassava Tuber Skin (Manihot Utilisima)

Jurnal Peternakan Integratif ◽

10.32734/jpi.v6i1.2182 ◽

2018 ◽

Vol 6 (1) ◽

Author(s):

Bahria Nasution ◽

Hasnudi ◽

Nurzainah Ginting ◽

Yunilas ◽

Hamdan

Keyword(s):

Water Content ◽

Crude Protein ◽

Nutrient Content ◽

Ash Content ◽

Crude Fiber ◽

Fermentation Time ◽

Tuber Skin ◽

Nutrition Research ◽

Randomized Design ◽

Factor Ii

BAHRIA NASUTION, 2018. "The Influence of Old Fermentation And Types Of Starbio Bioactivators And Local Microorganisms (MOL)" Ginta "Against Quality Nutritional Skin Cassava Bulbs (Manihot Utilisima). Guided by HASNUDI and NURZAINAH GINTING. The aim of this research is to know the nutrient content of cassava tuber skin waste (Manihot utilisima) fermented with starbio bioactivator type and local microorganism (MOL) "ginta". This research was conducted at Nutrition Research Lab for Nutritional Research on Goat Cut Sei Putih, from July to August 2017. The design used in this study was a complete randomized design (RAL) patterned 3x3 pattern with 3 replications. Factor I is fermentation starbio, fermentation of local microorganism (ginta), fermentation starbio + local microorganism (MOL) "ginta". Factor II is the fermentation length of 6.10 and 14 days. The parameters studied were water content, crude protein, crude fiber, ash content, crude fat, BETN. The result of bioactivator type research gave a very significant (P <0,01) to water content, crude protein, crude fiber and BETN of fermented cassava peel. The duration of fermentation had a very significant effect (P <0.01) on crude protein and lower ash, coarse, and coarse fat. The conclusion of fermentation using starbio can increase the crude protein, BETN and lower crude fiber, and ash content

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Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate

Journal of Food Engineering and Technology ◽

10.32732/jfet.2020.9.1.22 ◽

2020 ◽

Vol 9 (1) ◽

pp. 22-29

Author(s):

T. A. Aderinola ◽

O. E. Lawal ◽

T. D. Oluwajuyitan

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Moringa Oleifera ◽

Seed Protein ◽

Nutritional Composition ◽

Protein Concentrate ◽

Significant Difference ◽

The Impact ◽

Moringa Oleifera Seed ◽

Microbiological Properties

The aim of the study was to evaluate the impact of Moringa oleifera seed protein concentrate supplementation on the nutritional composition of biscuit. Biscuit was supplemented with M. oleifera seed protein concentrate at 2, 4 and 6% and evaluated for the proximate composition, amino acid profile, mineral element composition, microbiological properties and sensory qualities. The proximate composition result showed that the biscuits contained: 8%, 58.92%, 6.45%, 0.32%, 0.97% and 26.32% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate, respectively. The essential amino acids were lysine (6.57%), leucine (6.02%), tryptophan (5.23%), valine (5.20%), phenylalanine (4.25%), threonine (4.10%), histidine (4.03%), isoleucine (3.34%) and methionine (2.94%). The proximate composition results showed a slight but progressive increase in crude protein content due to the supplementation while the overall quality acceptability did not show any statistically significant difference among the biscuit samples. The microbiological result also revealed that the biscuits were safe and the level of detection were within the safe range for baked products. It was concluded that supplementation of biscuit with M. oleifera seed protein concentrate is safe and the consumption of the biscuits may support growth and development of children who are the major consumers.

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61 Impact of broken kernels and foreign matter content of corn on nutrient and energy composition and mycotoxin levels

Journal of Animal Science ◽

10.1093/jas/skaa054.264 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 150-150

Author(s):

Chloe S Hagen ◽

Paul Cline ◽

Blair Tostenson

Keyword(s):

Crude Protein ◽

Energy Content ◽

Energy Levels ◽

Nutrient Content ◽

Matter Content ◽

Neutral Detergent Fiber ◽

Experimental Unit ◽

Net Energy ◽

Ether Extract ◽

The Impact

Abstract The objective of this experiment was to determine the impact of elevated broken kernels and foreign material content (BCFM) on energy and nutrient content and mycotoxin levels of corn delivered to a commercial feed mill in southern Minnesota. Corn was sourced from Central Region Cooperative (Sleepy Eye, MN) to meet BCFM specifications: medium (M), averaging 4.9% BCFM and high (H), averaging 7.9% BCFM. Each of 20 deliveries of M were individually sampled at the time of delivery; half was cleaned using a 2.4 mm screen. The clean (CC) and the uncleaned (UC) corn were assayed for moisture, ash, crude protein, ether extract, neutral detergent fiber, and phosphorus. The net energy content was determined using pooled samples of CC and UC using NIR (Cargill, Elk River, MN; Dutch Net Energy formula, CVB). Twenty-six deliveries of H were processed as above, except that the fines (CF) were retained, and CC, CU and CF were assayed for deoxynivalenol and zearalenone. The nutrient data and mycotoxin data were analyzed using ANOVA in which delivery was the experimental unit. There were no differences (P > 0.10) between CC and UC for moisture (14.2 vs 14.1 % for CC and UC, respectively), ash (1.1 vs 1.1%), crude protein (6.6 vs 6.6%), ether extract (3.2 vs 3.1%), neutral detergent fiber (8.9 vs 8.4%), and phosphorus (0.2 vs 0.2%). The net energy of CC and UC were both 2.63 Mcal/kg. The CF contained the highest levels of DON (2,856 vs 425 vs 138 ppb for CF, UC and CC, respectively; P < 0.01) and the highest levels of zearalenone (385 vs 61 vs 15 ppb; P < 0.01). In conclusion, cleaning corn with 4.9% BCFM provided no benefit in terms of nutrient and energy levels. Cleaning corn with 7.9% BCFM reduced mycotoxin content and therefore health risks.

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Evaluation of nutrient and anti-nutrient content of both raw and processed velvet bean seed (Mucuna sloanei

Nigerian Journal of Animal Production ◽

10.51791/njap.v44i4.550 ◽

2020 ◽

Vol 44 (4) ◽

pp. 248-256

Author(s):

U. E. Ewa ◽

A. H. Akinmutimi ◽

G. S. Ojewola ◽

D. N. Onunkwo

Keyword(s):

Broiler Chickens ◽

Crude Protein ◽

Energy Content ◽

Nutrient Content ◽

Crude Protein Content ◽

Nutritional Content ◽

Velvet Bean ◽

Randomized Design ◽

Completely Randomized Design ◽

Local Farmers

The nutrient and anti-nutrient content of raw, boiled, and boiled with potassium sesquioxide(akanwu) Mucuna sloanei seed meal(MSSM) were investigated. A total of 120 day old broiler chickens were used. There were 4 treatments each replicated into 3 with 10 birds per replicate in a completely randomized design (CRD). Four treatment diets were formulated. Diet 1 served as control containing raw Mucunal, while diets 2, 3, and 4 had boiled Mucuna, Mucuna boiled with ankanwu and boiled Mucuna mix with enzyme, respectively added to them at 5% level of inclusion. The birds were allowed 7 days to get stabilized before being randomly assigned to the experimental diets that lasted for 49 days. The crude protein content of the raw was significantly higher (P<0.05) than that of the boiled and boiled with potash. Processing reduced the energy content of raw Mucuna seed from 4.73 Kcal/g (raw) to 3.90 cal/g(boiled) and 3.81Kcal/g (boiled with akanwu, BWA). Boiled MSSM had a significantly (P< 0.05) higher content of Na, K, Ca, P and Mg, than that of BWA. The calcium (1.87) content of the boiled was significantly (P<0.05) higher than that of the raw (1.665). There were significant (P<0.05) increases in Fe, Cu, Zn and Mnin the processed over the raw.BWA resulted in a significantly (P<0.05) higher decrease in anti-nutritional content of the seed. B Mucuna sloanei Mucuna akanwu. Mucuna sloanei, sesquioxid soiling method is selected as the best method of detoxification for seeds since it was able to make 84.18% reduction of L-DOPA which is the major anti-nutrient in and 98.40% reduction of trypsin inhibitor a wide spread anti-nutrient among legumes. In addition it is amethod of detoxification that can be well adapted to by the local farmers as against that of boiling with potash which involves the preparing of potash solution and additional cost

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Proximate composition, phytochemical screening and some antinutritional factors of three accessions of lima beans (Phaseolus lunatus ) an underutilized legume

Nigerian Journal of Animal Production ◽

10.51791/njap.v45i3.442 ◽

2020 ◽

Vol 45 (3) ◽

Author(s):

K. O. Soetan ◽

T. N. Atanda

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Lima Bean ◽

Proximate Analysis ◽

Antinutritional Factors ◽

Phaseolus Lunatus ◽

International Institute ◽

Phytochemical Screening ◽

Crude Fibre ◽

Lima Beans

Lima bean (LB) (Phaseolus lunatus) is an underutilized legumein Nigeria and West Africa despite its numerous nutritional benefits. This study evaluated the proximate composition, phytochemical screening and antinutritional factors (ANFs) of three accessions of Lima beans; LB 001, LB 011 and LB 015 from the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State. All analyses were done using standard protocols. Statistical analysis was done using descriptive statistics. Result of proximate analysis revealed that LB 011 recorded the highest value for crude protein (25.70 0.06%), crude fat (3.10 0.05%) and crude fibre (3.20 0.06%) and moisture content (9.3 0.16%), LB 015 recorded the highest value for ash (3.90 0.04%), nitrogen free extract (60.35 0.20%) while LB001 gave the highest value for drymatter (92.30 2.50%).Phytochemical screening revealed presence of saponin, flavonoid and alkaloid in the three accessions of LB while anthraquinone and cardiac glycoside were absent in all the LB accessions. Results of ANFs showed that LB 001 recorde the highest value for alkaloid (56.67±5.78mg/g), LB 015 gave the highest value for tannin (93.33±2.89 mg/g) and saponin (61.67±2.89 mg/g) while LB 011 had the highest oxalate content (30±5.00mg/g). The study concluded that the three accessions of lima beans have high levels of crude protein, crude fat and ash and phytochemicals, which compared favourably with that of cowpea (Vigna unguiculata), a conventional legume. However, the ANFs present in LBneed adequate processing for their reduction and optimal utilization as a protein source for human and animals.

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Potensi Legum Pohon “Dema” Asal Kabupaten Sarmi Papua Sebagai Hijauan Pakan

Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) ◽

10.46549/jipvet.v10i2.99 ◽

2020 ◽

Vol 10 (2) ◽

pp. 98

Author(s):

Diana Sawen ◽

Luki Abdullah

Keyword(s):

Crude Protein ◽

Nutrient Content ◽

Stem Cuttings ◽

Nutritional Content ◽

Forage Production ◽

Case Study Method ◽

Survey Techniques ◽

Identification Of Species ◽

Preliminary Study

Abstract A preliminary study was carried out to determine the potential of dema tree legumes from Sarmi Papua as forage. Dema is the name of the local language for this legume. This study was conducted for 10 months in Sarmi regency, using a case study method with survey techniques, interviews, and laboratory analysis. The observations made included identification of species, morphology, and habitat as well as nutrient content. The results of this study indicate that there are two species of dema legume, the morphology was different in habitat description and leaf morphology. Propagations are by stem cuttings and seeds. The legumes nutritional content are 18.87% crude protein, 16.18% crude fiber, 3.97% calcium, and 17 amino acids. Forage production is around 2-4 kg/tree/3 months. Species identified as Ormocarpum orientale. The conclusion is dema legume has potential as forages. Keywords : Forages; Legumes; Potency; Sarmi Abstrak Suatu studi awal telah dilakukan untuk mengetahui potensi leguminosa pohon “dema” asal Kabupaten Sarmi Propinsi Papua sebagai hijauan pakan. Dema merupakan nama dari bahasa lokal untuk menyebut legume ini. Studi dilakukan selama 10 bulan, bertempat di kabupaten Sarmi, menggunakan metode studi kasus dengan teknik survei, wawancara dan analisis laboratorium. Pengamatan yang dilakukan meliputi identifikasi spesies, morfologi dan habitat serta kandungan gizi. Hasil studi menunjukkan bahwa terdapat 2 spesies legume dema, morfologinya spesifik pada deskripsi habitat dan morfologi daun. Perkembangbiaknnya dengan stek batang dan biji. Selanjutnya legume dema memiliki kandungan protein kasar sebesar 18,87%, serat kasar 16,18%, Kalsium (Ca) 3,97% dan juga 17 asam amino. Produksi hijauannya, 2-4 kg/pohon/3 bulan dan spesies teridentifikasi dengan nama Ormocarpum orientale. Dengan demikian berpotensi sebagai hijauan pakan. Kata kunci: Hijauan pakan; Legume pohon; Potensi; Sarmi

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Effect of duration of time and dosage on fermentation of cacao pod by using Indigenous Microorganism YL (MOIYL)

Jurnal Peternakan Integratif ◽

10.32734/jpi.v7i1.2093 ◽

2019 ◽

Vol 7 (1) ◽

Author(s):

E Wulandari ◽

T H Wahyuni ◽

Hasnudi ◽

N Ginting ◽

M Tafsin

Keyword(s):

Crude Protein ◽

Dry Matter ◽

Protein A ◽

Nutrient Content ◽

Ash Content ◽

Crude Fiber ◽

Fermentation Time ◽

Crude Fiber Content ◽

Indigenous Microorganism ◽

Randomized Design

The main problem with cocoa pod is the high crude fiber content and lowcrude protein. A treatment needed to change the nutritional content, one of which isfermentation. In this study, fermentation used Indigenous microorganisms which wereYL (MOIYL). This research lasted for 3 months which was carried out from July toSeptember 2018 at the Laboratory of Animal Production and the Laboratory of AnimalNutrition Sciences at the Faculty of Agriculture, University of North Sumatra. Theresearch design used was Factorial 4 x 4 Completely Randomized Design (CRD), with 3replications where factor 1 was the various levels of inoculum of Indigenous YL(MOIYL) and factor 2 was the length of fermentation (incubation) with measuredparameters of crude protein, crude fiber, crude fat, and ash content using proximateanalysis.The results showed that cocoa pod fermentation using Indigenous YL (MOIYL)microorganisms could improve the quality of nutrient content including the highestwater content with a dose of 3% with a 7 day fermentation of 11.75% and the lowestwithout Moiyl with 21 days fermentation time of 10.02%. highest crude protein with 5%dose with 7 days fermentation of 11.89% and the lowest without Moiyl with 28 daysfermentation of 7.18%, highest crude fat at 5% with 7 days fermentation at 1.33% andthe lowest without Moiyl with 28 days fermentation time is 1.22%, while the highestcrude fiber is 5% with 7 days fermentation of 21.3% and the lowest is 5% with 28 daysfermentation of 23.93%, the highest dry matter is 3% with 7 days fermentation timeequal to 88.24% and the lowest without Moiyl with 7 days long 89.95%, highest ashcontent with d osis 1% with a 7 day fermentation time of 9.52% and the lowest ashcontent without Moiyl with a 7 day fermentation time of 11.17%. The results of thisstudy concluded that cocoa pod fermentation using 5% Indigenous YL (MOIYL)microorganisms and 7 days fermentation time could increase water content, crudeprotein, and crude fat, while crude fiber, dry matter, and ash content decreased.

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