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

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.

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Genetic analysis of phytic acid content in pearl millet

Theoretical and Applied Genetics ◽

10.1007/bf00252299 ◽

1985 ◽

Vol 70 (6) ◽

pp. 693-696 ◽

Cited By ~ 4

Author(s):

D. R. Satija ◽

S. K. Thukral

Keyword(s):

Genetic Analysis ◽

Phytic Acid ◽

Pearl Millet ◽

Acid Content ◽

Phytic Acid Content

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Genetic analysis of pearl millet for phytic acid content

Journal of Agricultural Sciences – Sri Lanka ◽

10.4038/jas.v2i2.8126 ◽

2006 ◽

Vol 2 (2) ◽

pp. 1

Author(s):

M. Shanmuganathan ◽

A. Gopalan ◽

K. Mohanraj

Keyword(s):

Genetic Analysis ◽

Phytic Acid ◽

Pearl Millet ◽

Acid Content ◽

Phytic Acid Content

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

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f070101 ◽

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.

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Effect of combined germination, dehulling and boiling on mineral, sucrose, stachyose, fibrulose, and phytic acid content of different chickpea cultivars.

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.55.10610 ◽

2012 ◽

Vol 12 (55) ◽

pp. 6853-6867

Author(s):

LN Malunga LN ◽

◽

S Barel-Dadon ◽

Z Berkovich ◽

S Abbo ◽

...

Keyword(s):

Phytic Acid ◽

Acid Content ◽

Seed Weight ◽

Child Nutrition ◽

Antinutritional Factors ◽

Nutrient Loss ◽

Mineral Density ◽

Phytic Acid Content ◽

Low Phytic Acid ◽

Traditional Technologies

Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited by variation in composition with cultivar and also the presence of oligosaccharides, trypsin inhibitors, phytic acids, tannin, and haemagglutinin. Different technologies have been studied to eliminate or minimise the undesirable factors in chickpeas. None of the studied traditional technologies has been found to effectively eliminate or minimise all the undesirable factors in chickpeas. It is not clear whether a combination of these traditional technologies, more especially cooking of germinated and dehulled chickpeas, will significantly reduce all the antinutritional factors . The physical characteristics, stachyose, sucrose, phytic acid, fibrulose, and mineral content of different chickpeas cultivar were determined and compared with reference to infant and child nutrition. The selected cultivars were (1) dehulled and boiled before drying; (2) dehulled followed by soaking and boiling before drying; (3) boiled without dehulling before drying; and germinated, boiled followed by drying and dehulling . The effects of the processing on mineral, sugar, dietary fibre content were evaluated. Desi were found to have lower seed weight, hydration capacity and swelling capacity compared to kabuli . Seed density, hydration index and swelling index did not vary with cultivar. The mineral density, stachyose, fibrulose, and hull content increased significantly (p<0.05) with the decrease of seed weight whereas phytic acid content did not vary. All processes resulted in an increase in calcium, phosphorous, zinc, and phytic acid and a decrease in potassium, iron, magnesium, sucrose, stachyose and fibrulose content regardless of cultivar type. Germination for 72 hrs followed by boiling, drying and dehulling resulted in highest reduction in antinutritional factors with minimal nutrient loss. It is feasible to use chickpeas as an excellent source of infant follow -on formula/weaning food with minimal mineral fortification and use of low phytic acid cultivars.

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

Agronomía Mesoamericana ◽

10.15517/ma.v29i1.27941 ◽

2018 ◽

Vol 29 (1) ◽

pp. 29 ◽

Cited By ~ 1

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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