scholarly journals 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.

scholarly journals Influence of Processing Methods on Proximate Composition and Dieting of TwoAmaranthusSpecies from West Cameroon

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Arnaud Landry Suffo Kamela ◽  
Raymond Simplice Mouokeu ◽  
Rawson Ashish ◽  
Ghislain Maffo Tazoho ◽  
Lamye Glory Moh ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Albino Rats ◽  
Amaranthus Hybridus ◽  
Processing Methods ◽  
Amaranthus Cruentus ◽  
Crude Lipid ◽  
Reference Protein ◽  
Protein Free Diet

The effects of various processing methods on the proximate composition and dieting ofAmaranthus hybridusandAmaranthus cruentusfrom West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-SixWistaralbino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unslicedA. hybridus), DIII (cooked and slicedA. hybridus), DIV (sun-dried and unslicedA. cruentus), and DV (cooked and slicedA. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unslicedA. cruentuscontained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unslicedA. hybridusand cooked and slicedA. cruentus. Cooked and slicedA. hybridusandA. cruentuscontained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and slicedA. hybridusandA. cruentuscould play a role in weight reduction regimes.

scholarly journals Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

2020 ◽  
Vol 24 ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
F. O.A. George ◽  
W. A. Jimoh ◽  
S. A. Abdulsalami
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Solar Drying ◽  
Larimichthys Polyactis ◽  
Processing Methods ◽  
Smoked Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Completely Randomized Design ◽  
Hedonic Scale

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures.  The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

scholarly journals Study on Rehydration Characteristics of Dried Lablab Bean (Lablab purpureus) Seeds

1970 ◽  
Vol 6 (1) ◽  
pp. 157-163 ◽  
Author(s):  
S Pervin ◽  
MS Islam ◽  
MN Islam
Keyword(s):  
Rate Constant ◽  
Seed Coat ◽  
Nutrient Content ◽  
Solar Drying ◽  
Lablab Purpureus ◽  
Rehydration Ratio ◽  
Good Source ◽  
Dolichos Lablab

The present study was carried out to evaluate the rehydration characteristics of solar and mechanically dried lablab bean (Lablab purpureus (L.) sweet; hitherto Dolichos lablab) seeds. Bean seeds with and without coat were used to study the rehydration properties. The rehydration ratios were higher for both mechanically and solar dried bean seeds without seed coat than those with coat. Mechanically dried without coat bean seeds had rehydration ratio of 2.34 while with coat was 2.06. For mechanically dried samples, the co-efficient of reconstitution were 0.58 and 0.56 for bean seeds without and with coat, respectively, and were higher than those of solar dried samples having co-efficient of reconstitution of 0.54 and 0.52 for bean seeds without and with coat, respectively. For both mechanical and solar drying the rehydration rate constant was higher for bean seeds without coat than those with coat. Both rehydration ratio and rehydration rate indicated that mechanically and solar dried bean seeds samples without coat showed better reconstitution properties than those with coat. Both fresh and dried bean seeds without seed coat gave higher nutrient content than their counterpart with coat. Solar and mechanical dried seeds were good source of nutrients. DOI: http://dx.doi.org/10.3329/jard.v6i1.1673 J Agric Rural Dev 6(1&2), 157-163, June 2008

scholarly journals THE EFFECT OF USE DIFFERENT LEVEL BUFFALOS FERMENTED COMPOST ON THE PRODUCTIVITY AND QUALITY OF GRASS (PASPALUM CONJUGATUM, BRACHIARIA DECUMBENS, DIGITARIA MILANJIANA)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Prawestri Dwi P ◽  
T H Wahyuni ◽  
ND Hanafi ◽  
E Mirwandhono ◽  
N Ginting
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Research Station ◽  
Brachiaria Decumbens ◽  
North Sumatra ◽  
Better Than ◽  
Plot Design

There seach objective was to determine the productivity and nutrient content of Paspalumconjugatum, Brachiariadecumbens, Digitariamilanjiana by buffalo fermented compost. The research was conducted at the Goat Farm Research Station SeiPutih, SubdistrictGalang, LubukPakam, North Sumatra from October 2015 through February 2016. The design used was split plot design (plots divided) with mainplotwas kind of grass A1 (Paspalumconjugatum), A2 (Brachiariadecumbens), A3 (Digitariamilanjiana) and the subplot was fertilizer dose as the level (0, 10, 20 and 30 t/ha/y). The parameters studied were production of fresh, high plant, number of tillers, dry matter, crude protein, and crude fiber. The results showed that administration of buffalo fermented compost better than without the use of fertilizers. Dosing compost significant affect (P<0.05) in increasing production of fresh, high plant, number of tillers, dry matter, crude protein and crude fiber. The conclusion of this study that the best dose was 30 t/ha/y of buffalo fermented compost and the best interactions was dose of 30 ton/ha/year on Digitariamilanjiana.

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

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1611-1615
Author(s):  
H.T. Olaleye ◽  
T.O. Oresanya ◽  
O.O. Ogundipe
Keyword(s):  
Comparative Study ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Antinutritional Factors ◽  
Nutritional Content ◽  
Minimum Level ◽  
Fermentation Time ◽  
Appreciable Increase ◽  
The Impact

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.

scholarly journals Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

2019 ◽  
Author(s):  
Somasundaram Kamalasundari ◽  
Rajagopalan Babu ◽  
Thiyagamoorthy Umamaheswari
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Combination Method ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Pressure Cooking ◽  
Domestic Processing

The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking was found effective.

scholarly journals Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

2021 ◽  
Vol 3 (4) ◽  
pp. 4-9
Author(s):  
M. Ameka Hamilton China ◽  
Olumati N. Precious ◽  
Friday Owuno
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Sensory Attributes ◽  
Crude Fibre ◽  
Pumpkin Seed ◽  
Soybean Milk ◽  
Fluted Pumpkin ◽  
Vegetable Proteins ◽  
Calcium Sulphide

textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.

scholarly journals Three cultivars of Lablab purpureus foliage in Igbo-Ora, Oyo State, Nigeria are nutritive

2020 ◽  
Vol 44 (5) ◽  
pp. 203-213
Author(s):  
J. A. Alalade ◽  
J. A. Akinlade ◽  
A. N. Fajemisin ◽  
I. A. Adebisi
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Design Experiment ◽  
Ether Extract ◽  
Lablab Purpureus ◽  
Mineral Contents ◽  
Nutritional Factors ◽  
Nutrient Contents ◽  
Randomized Block Design ◽  
Perennial Legume

Lablab purpureusis a perennial legume, is a valuable feed resource for livestock production. The foliage of three cultivars of Lablab purpureus (Tln-43, Tln-49 and Tln-51) were evaluated for their proximate, minerals compositions and anti- nutritional factors in a completely randomized block design experiment. Results showed significant differences among cultivars in (P<0.05) crude protein (16.97%), ether extract (5.9%EE) crude fat (27.37%CF), ash (9.98%) and drymatter (72.44%) contents. Similarly,minerals contents of phosphorus (0.37%P), potassium 0.89%K), calcium (0.26%Ca), magnesium (0.29%Mg), iron (192.60mg/kg Fe), and Zinc (55.28mg/kg Zn) were influenced by cultivars Lablab purpureus The values of anti-nutritional factors in the three cultivars of Lablab purpureus leaves ranged from 0.44 to 0.73% for Saponin, Oxalate (0.40-0.53%), Phytate(0.62 to 0.85%), tannin(0.04-0.06%), trypsin inhibitor (20.24-21.78mg/g)and HCN (1.65- 2.37mg/g). It was concluded from this study that, nutrient contents, anti-nutrient factors as well as mineral contents were influenced by cultivars of purpureus, though their antinutrients contents cannot poses any deleterious effect to ruminant animal's feed and feeding regime.

scholarly journals The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa

2020 ◽  
Vol 12 (1) ◽  
pp. 101-109
Author(s):  
Adekunbi Malomo ◽  
Sumbo Abiose
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Sensory Profile ◽  
Trypsin Inhibitor Activity ◽  
Organoleptic Properties ◽  
Inhibitor Activity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Calcium Magnesium ◽  
Carbohydrate Contents

Masa is a traditional food mainly produced from maize, rice, and millet. Different concentrations of acha, an underutilized cereal rich essential acid and soybean, was used to enrich masa. This study investigated the effect of the substitution of acha and soybean on the nutritional and organoleptic properties of masa produced from maize. The proximate composition, mineral composition, and antinutrients were determined using standard methods. Sensory evaluation was also carried out to determine the acceptability of the masa products. The result of the proximate composition showed an increase in crude protein, crude fat, and total ash, and a decrease in crude fibre and carbohydrate content, during the period of fermentation. Moisture, crude protein, crude fat, total ash, crude fibre, and carbohydrate contents of masa ranged between 17.10 – 23.80 %, 6.86- 10.67%, 12.78- 18.78 %, 0.58-1.24 %, 0.79 – 1.07 %, and 42.95 – 61.89 %, respectively. Crude protein, total ash, and crude fat content increased with the increase in substitution with soybean. Calcium, magnesium, iron, potassium, and zinc contents were within the range of 5.79 – 13.70 mg/kg, 2.54 – 7.20 mg/kg, 1.14 – 2.65 mg/kg, 2.96 – 6.03 mg/kg, and 0.76 – 1.05 mg/kg, respectively. Masa produced from 100% acha had the highest calcium, magnesium, and iron contents. Tannin, phytic acid, and trypsin inhibitor activity decreased during fermentation and were lowest in masa produced from 100% acha. Substitution of masa with soybean improved the colour, taste, and aroma of fried masa samples. Substitution of maize with 20% acha and 20% soybean increased the nutritional quality and overall acceptability of masa. This study therefore suggested the use of acha and soybean in the production of masa with a high nutritional and sensory profile.

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